This creamy, cheesy slow cooker version of scalloped potatoes is an effortless side dish that’s perfect for holidays, potlucks, or Sunday dinners. With just six simple ingredients, you’ll get tender layers of potatoes in a rich, velvety sauce.
Prep Time: 15 minutes
Cook Time: 4–5 hours (Low) or 2–3 hours (High)
Total Time: 4 hours 15 minutes to 5 hours 15 minutes
Servings: 6–8
Ingredients
- 2½ pounds (1.1 kg) Yukon Gold or russet potatoes, peeled and thinly sliced (about ⅛ inch thick)
- 2 cups shredded sharp cheddar cheese
- 1 (10.5-ounce/300 g) can condensed cream of chicken soup (or cream of mushroom soup)
- 1 cup sour cream
- ½ cup whole milk
- 2 tablespoons unsalted butter, cut into small pieces
Optional: Salt, black pepper, garlic powder, chopped chives, or paprika for extra flavor.
Instructions
- Prepare the slow cooker.
Lightly grease the inside of a 5- to 6-quart slow cooker with butter or nonstick cooking spray. - Mix the sauce.
In a medium bowl, whisk together the condensed soup, sour cream, and milk until smooth. - Layer the potatoes.
Arrange one-third of the sliced potatoes in an even layer in the slow cooker. - Add sauce and cheese.
Spread one-third of the sauce over the potatoes, then sprinkle with one-third of the shredded cheddar. Dot with a few pieces of butter. - Repeat.
Continue layering the remaining potatoes, sauce, cheese, and butter until everything is used. - Cook.
- Low: 4–5 hours
- High: 2–3 hours
- The potatoes are done when they are fork-tender.
- Rest before serving.
Turn off the slow cooker and let the potatoes rest for 10–15 minutes to thicken before serving.
Optional Add-Ins
- Cooked crumbled bacon
- Thinly sliced onions
- Minced garlic
- Diced ham
- Fresh thyme or rosemary
- Grated Parmesan cheese for the top
Serving Suggestions
These scalloped potatoes pair wonderfully with:
- Roast turkey
- Baked ham
- Prime rib
- Grilled steak
- Pork tenderloin
- Roast chicken
- Green beans or roasted asparagus
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in the microwave or cover and bake at 350°F (175°C) until heated through.
Tips for Success
- Slice the potatoes evenly with a mandoline or sharp knife for consistent cooking.
- Yukon Gold potatoes hold their shape well and have a naturally buttery flavor, while russets create an extra-creamy texture.
- Avoid lifting the slow cooker lid during cooking, as this releases heat and can increase the cooking time.
- For a golden, bubbly top, transfer the cooked potatoes to an oven-safe dish and broil for 2–3 minutes before serving.
Creamy, cheesy, and incredibly easy to prepare, these slow cooker scalloped potatoes are a comforting classic that frees up valuable oven space for the rest of your meal.