If you’re looking for an amazing side dish that you can easily make and serve this upcoming Easter (or any day), you’re going to love these Slow Cooker Scalloped Potatoes! I can assure you that after one bite of this cheesy potato dish, you’re going to be hooked!
I’ve been planning my epic Easter dinner menu since thanksgiving and I have really been trying to nail down the perfect side dish… I think I found it!
These slow cooker scalloped potatoes are so creamy and cheesy. You might just want a whole bowl of scalloped potatoes and call it a day.
What I love most about cooking potatoes in the slow cooker is how they’re cooked perfectly every. single. time. There’s no guessing or anything like that and they’re easily cooked without any hassle!
I don’t know about you, but knowing that I can now make this recipe is the slow cooker is such a huge relief for me. I can’t tell you how delicious and simple it is and I know what side I’m going to be making and taking to our next family gathering.
Scalloped Potatoes vs. Au Gratin Potatoes
There seems to be a very big misconception when it comes to this creamy potato dish. Many people think that scalloped potatoes and au gratin potatoes are the same but they actually aren’t.
Are they similar? Yes, they have some of the same qualities but it is actually prepared differently.
The biggest difference between these two dishes is the cream sauce!
Au Gratin potatoes have shredded cheese stuffed in between the layers of potatoes and all over the top to create this golden crispy topping.
Scalloped potatoes are not only coated in cheese but the potatoes are cooked in a delicious cream sauce with a bunch of herbs.
Frequently Asked Questions About Scalloped Potatoes
Before I share my creamy scalloped potatoes recipe, here are a few questions I have gotten from our readers that I wanted to share:
Which Kind Of Potato Works Best To Make Scalloped Potatoes?
For this kind of recipe, you want to make sure you use a potato that is considered to be very starchy. That way, while it’s cooking in the slow cooker, the starch from the potatoes will be mixed with the heavy to create a thicker cheese sauce.
I recommend going with Yukon gold or russet potatoes!
Do You Peel Potatoes For Scalloped Potatoes?
It’s totally up to you! I personally leave the skin on but you can peel all of the potatoes before you start to layer them in the slow cooker.
What Kind Of Meat Goes Good With Scalloped Potatoes?
The best part about this potato dish is that it pairs up real nicely with many protein options. For Easter, I like to serve it with an Easter ham (like this Brown Sugar Ham) and some roasted veggies (like these Glazed Carrots)!
You can also serve it with grilled chicken breast or a juicy piece of steak.
Watch the Video
I even have a video showing you exactly how to make this tasty side dish. Watch the video on our Facebook Page right here – and while you’re there, don’t forget to like the page! 🙂
Slow Cooker Scalloped Potatoes
The hardest part about this recipe is just gathering up all the ingredients…but it’s totally worth it!
- Russet potatoes
- Heavy cream
- Low-sodium chicken broth
- Grated parmesan
- Shredded cheddar
- Shredded gouda
- Ground nutmeg
- Garlic powder
- Herbes de Provence
- Sea salt (taste)
- Black pepper (to taste)
How To Make Scalloped Potatoes In The Slow Cooker
Before you start making the sauce, I highly recommend you prep all of your potatoes first.
Start out by thoroughly washing your potatoes and make sure there is no dirt on them, especially if you plan on leaving the skin.
Using a sharp knife or a mandolin, slice the potatoes in 1/4 inch slices. Make sure to cut even and symmetrical slices to ensure they are all cooked through evenly!
In a large bowl, lightly whisk together the heavy cream, chicken broth, paprika, nutmeg, herbes de Provence, and garlic powder until it’s all combined. Add some salt and pepper to taste.
Line bottom of the slow-cooker with a layer of potatoes.
Then, top it off with some grated parmesan and the heavy cream mixture.
To get that classic crispy exterior, sprinkle both kinds of shredded cheese over the top.
Cover and cook on HIGH for 2 1/2 hours.
Remove the lid, turn off the heat, and let it sit for 30 – 45 minutes with the slow cooker on WARM.
- Use some of your protein leftovers to add to this dish. If you make an Easter ham and have plenty of leftovers, chop up the rest of the ham and add it to the cream sauce the next time you make another batch of scalloped potatoes in the slow cooker.
More Slow Cooker Recipes
If you loved this Slow Cooker Scalloped Potatoes recipe, check out some of our best recipes from The Slow Cooking Club:
- 1 cup heavy cream
- 1/3 cup low-sodium chicken broth
- ¼ teaspoon paprika
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1 tablespoon herbes de provence
- 6-7 medium-sized russet potatoes, sliced 1/8" thick
- 1/2 cup freshly grated parmesan
- 1 cup shredded cheddar
- ½ cup shredded gouda
- sea salt and black pepper to taste
- In a large bowl, lightly whisk together heavy cream, chicken broth, paprika, nutmeg, herbes de provence, salt & pepper, and garlic powder until combined.
- Line bottom of a slow-cooker with potatoes, then top with parmesan, heavy cream mixture, and top with both kinds of shredded cheeses. Cover and cook on high for 2 1/2 hours.
- Remove the lid, turn off the heat, and let set 30 - 45 minutes with the slow cooker on warm.