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Slow Cooker Cheesy Scalloped Potatoes

A comforting and creamy dish featuring layers of thinly sliced potatoes, rich cheese, and aromatic spices, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes, thinly sliced Starchy potatoes like Russets yield the best texture.
  • 1 medium onion, sliced
  • 3 cups shredded cheese (cheddar or mozzarella, or your choice) Blend different cheeses for a depth of flavor.
  • 1 cup heavy cream Can be swapped with plant-based cream for a vegan option.
  • 1 cup chicken or vegetable broth
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 teaspoon dried thyme (optional)
  • 1 tablespoon butter (for greasing the cooker) Use to grease the slow cooker for easier cleanup.

Method
 

Preparation
  1. Start by greasing your slow cooker with butter to make cleanup easier later.
  2. Begin with a layer of potatoes at the bottom. Follow with a layer of onions, garlic, and cheese. Season with salt, pepper, and thyme for flavor.
  3. Repeat the layers until all ingredients are used up, finishing with a generous layer of cheese on top.
  4. In a separate bowl, whisk together the heavy cream and broth until combined. Pour this mixture evenly over the layered potatoes.
  5. Cover the slow cooker and cook on low for about 6-8 hours or high for 3-4 hours. You’ll know it’s done when the potatoes are tender and the cheese is bubbly.
  6. Once cooked, let it sit for a few minutes before serving to allow it to set. Scoop out portions and watch the cheese stretch!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe bags for up to two months. Reheat in the oven at 350°F for about 20 minutes, covered with aluminum foil.