Crock Pot Scalloped Potatoes

Crock Pot Scalloped Potatoes are the ultimate hands-off side dish that delivers creamy, cheesy perfection without all the fuss of traditional baked versions. This dump-and-pour recipe creates layers of tender potatoes swimming in a rich, golden sauce that bubbles away in your slow cooker while you focus on everything else. I love making these for holiday gatherings because they free up precious oven space and never fail to impress.

I still remember the first time I brought these to Thanksgiving dinner. My aunt, who’s known for her incredible scalloped potatoes, asked for my recipe after her first bite. The secret is the cornstarch-based sauce that thickens beautifully without requiring you to make a fussy roux. These Crock Pot Scalloped Potatoes have become my signature side dish for potlucks and family dinners. The beauty of this easy scalloped potatoes recipe is how it delivers that creamy, bubbly, golden-topped casserole texture using nothing more than your slow cooker and a few simple ingredients.

They disappear so fast that I always make a double batch now.

What You’ll Need for These Crock Pot Scalloped Potatoes

I always use Yukon Gold potatoes for this recipe because they hold their shape during long cooking and have a naturally buttery flavor. Pro tip: a mandoline slicer makes quick work of slicing all those potatoes uniformly, which ensures even cooking.

• 3 lbs Yukon gold potatoes, sliced 1/8-inch thick (about 6 potatoes)
• 1 onion, thinly sliced
• 3 cups whole milk
• 3 tablespoons heaping cornstarch
• 2 tablespoons prepared yellow mustard
• 2 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 8 oz white cheddar cheese, grated

My personal tip: The yellow mustard might seem odd, but it adds incredible depth and creates that beautiful golden color in the sauce. You won’t taste mustard flavor, I promise. It’s the secret ingredient that makes these Crock Pot Scalloped Potatoes so special.

How to Make This Easy Scalloped Potatoes Recipe

I recommend using a 6-quart oval slow cooker for this recipe. The wider shape allows for better layering and creates more of that desirable crispy-edged texture on top.

Step 1: Grease the inside of your crock pot generously with oil or cooking spray. This prevents sticking and makes cleanup much easier. Layer 1/3 of the thinly sliced onions on the bottom, followed by 1/3 of the sliced potatoes in an even layer, then sprinkle with 1/3 of the grated white cheddar cheese. Repeat this layering process two more times, creating three distinct layers. End with a final layer of potatoes topped with the remaining cheese. The cheese on top will get golden and slightly crispy, which is absolutely delicious.

Step 2: In a large measuring cup (I use a 1-liter size), mix together the whole milk, heaping cornstarch, prepared yellow mustard, salt, and black pepper. Whisk vigorously until the mixture is completely smooth with no cornstarch lumps visible. Those lumps won’t dissolve during cooking and will create an unpleasant grainy texture, so this step is crucial for creamy Crock Pot Scalloped Potatoes.

Step 3: Pour the milk mixture evenly over all the layers in the crock pot. The liquid should come about three-quarters of the way up the potatoes. Don’t worry if it seems like a lot of liquid, it will thicken beautifully as it cooks. Give the crock pot a gentle shake to help the liquid settle between the layers.

Step 4: Cover with the lid and cook on HIGH for 3-4 hours. The potatoes are done when you can easily pierce them with a fork, the sauce has thickened and looks golden and bubbly, and the cheese on top has melted into a gorgeous layer. Check around the 3-hour mark to avoid overcooking.

Step 5: Once cooking is complete, unplug the slow cooker and allow the potatoes to rest for 20 minutes before serving. This resting time is essential as it allows the sauce to thicken up even more and makes serving much easier. The potatoes will hold together better and won’t be runny.

Pro tip: For even creamier results, use an oval slow cooker rather than a round one. The taller stacking creates more layers and less surface area, which means the potatoes stay submerged in that creamy sauce longer. This easy scalloped potatoes recipe works in any slow cooker, but oval produces the best texture.

Best Sides for Crock Pot Scalloped Potatoes

These rich, creamy potatoes pair beautifully with simple proteins and lighter sides that balance the indulgent cheese sauce.

Grilled Steak or Pork Chops: The savory, slightly charred flavor of grilled meat contrasts perfectly with the creamy, mild potatoes. Classic steakhouse pairing at its finest.

Roasted Chicken: Whether it’s a whole roasted bird or simple chicken breasts, the lean protein pairs naturally with these cheesy Crock Pot Scalloped Potatoes. The combination is comfort food perfection.

Baked Ham: Sweet, salty ham and creamy scalloped potatoes are a match made in heaven. This pairing is perfect for holiday dinners and special occasions.

Green Beans or Asparagus: Crisp, lightly steamed green vegetables add color, nutrition, and a fresh crunch that cuts through the richness of the cheese sauce.

Simple Salad: A fresh garden salad with vinaigrette provides acidity and lightness that balances the heavy, creamy potatoes beautifully. The contrast makes both taste better.

More Delicious Potato Side Dishes

These creamy Crock Pot Scalloped Potatoes pair wonderfully with other potato-based comfort foods that showcase this versatile vegetable. For a heartier main dish option, the Loaded Potato Taco Bowl combines crispy potatoes with Tex-Mex toppings for a satisfying meal. The Slow Cooker Steak and Cheddar Potato Casserole offers another cheesy slow cooker option with tender steak pieces.

When craving creamy potato soups, try the rich Creamy Hamburger Potato Soup loaded with ground beef and vegetables. For classic pot roast dinners, serve these scalloped potatoes alongside the tender Crock Pot Pot Roast or flavorful Slow Cooker Garlic Butter Beef Bites and Potatoes.

Keeping Your Crock Pot Scalloped Potatoes Fresh

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days. The sauce will thicken considerably as it cools, which is completely normal.

When reheating, you have several options. For the crockpot method, add the leftovers back to the slow cooker with a splash of milk or water, cover, and heat on HIGH for 1-2 hours, stirring occasionally. For oven reheating, place in a baking dish, add 1/2 cup of milk or water, cover with foil, and bake at 350°F for 30-45 minutes until heated through. Microwave individual portions on 50% power in 1-minute intervals, stirring between each.

Pro tip: These Crock Pot Scalloped Potatoes actually taste even better the next day after the flavors have melded together. The sauce sets up nicely and reheats beautifully. I often make them a day ahead for big gatherings, then just reheat before serving.

Common Questions About Crock Pot Scalloped Potatoes

Print