Slow Cooker Scalloped Potatoes with Cheesy Garlic Sauce
Easy to make and cook, this recipe for slow cooker scalloped potatoes is made with all real foods (no cans), can be made hours ahead, frees up oven space, and most importantly tastes amazing. Perfect for any holiday or special occasion, this crockpot recipe may be your new family tradition!
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I’ve always loved scalloped potatoes, though now that I think about it, it’s not such a huge revelation considering they are covered in sauce and cheese, is it?
Layers of potatoes, creamy white sauce, and cheese – yum.
What I didn’t like, though, was making them – all the slicing, sauce making, layering, layering. Especially while trying to make the rest of a meal and then trying to fit them into the oven when there’s a ham, chicken, or something taking up most of the room (though we usually eat these with ham – it’s a classic combo we love).
So I found I didn’t really make them much.
So when I discovered that you could make scalloped potatoes in a slow cooker it seemed like the perfect solution – get them ready early and then they cook away without taking up oven space.
I found that it was not only easy, but also that making it in advance saved a lot of stress and it turned out fantastic! Like the perfect combo of cheesy, creamy potatoes.
I haven’t made scalloped potatoes any other way in years, even if there is room in the oven!
Note: I just learned (via the Idaho Potato Commission) that “Au Gratin” potatoes contain cheese, whereas scalloped potatoes do not. However, I’ve always called these scalloped potatoes, and it’s too late to change the name now!
Ingredients & Substitutions
My version of this recipe is of course all real food – no “cream of something” soup in sight. I like to add garlic and onions to scalloped potatoes even though it’s not usual – the onions and garlic meld with the potatoes and cheese for even more flavor, which is always a good thing, right?
- Butter
- Flour – this is just to thicken the white sauce, so if you need gluten free you can use cornstarch (see notes section in the recipe card for details).
- Salt and pepper
- Milk – just whatever milk you have, no need for heavy cream like some recipes call for.
- Garlic – technically this is optional since it’s my addition, but it’s really good so I encourage you to try it!
- Shredded cheese – any flavorful cheese is good like sharp cheddar, Fontina (my favorite), Gruyere, Gouda, or a combination is nice, too. I basically use whatever cheese I have on hand, so each time it’s a bit different.
- Potatoes – I have used golden Yukon, red skinned, and russet and they’re all good.
- Onion – again, not technically required, but adds such good flavor.
How to Make Slow Cooker Scalloped Potatoes
Detailed quantities and instructions are included in the full recipe box below, but here are a few extra tips to help with each step:
Step 1: Slice the potatoes.
Besides using a crockpot, there’s another thing you can do to that makes scalloped potatoes even easier:
Use a mandoline slicer to cut even, uniform slices!
It’s so much quicker than slicing with a knife and when the potatoes are all the same thickness, they cook more evenly.
(I also use a mandoline to shred cabbage for this slaw – I love how the pieces are not mushy at all and are a bit easier to eat. So it really is a tool that I use more than once.)
Step 2: Make sauce.
The sauce is a basic white sauce (butter, flour, and milk) that you add cheese and garlic to.
After melting the butter, you whisk in flour, salt and pepper until it’s combined into a roux.
Then gradually add the milk, about 1/2 cup at a time, whisking over medium heat until the sauce is thickened and bubbly before adding the garlic and part of the cheese (we’ll save the rest for topping).
Step 3: First layer. Arrange half the sliced potatoes in an even layer in a butter crockpot. Sprinkle with all the onions.
Step 4: Sauce layer. Pour half the sauce over the layers, spreading as needed for even coverage.
Step 5: Finish layers. Repeat layering with the remaining potatoes and cheese sauce. End with a sprinkling of the remaining half cup of cheese.
Step 6: Cook. Cook on low for 6-7 hours or on high for 3-4 hours. You can even make this a few hours before, refrigerate, and then set to cook when you need it.
As for the best cheese to use, my favorite is Fontina which has a nice bite to it. The kids like cheddar the best, but Gruyere, Gouda, or any sharp cheese, really, are all good. Really good.
Take my word for it, you will want to make this for your next holiday gathering, family get together – or just any time you’re craving scalloped potatoes.
Can I slice potatoes for scalloped potatoes the day before?
You can store your sliced, raw potatoes covered with water in the refrigerator for 12-24 hours. Keep submerged to prevent slices from turning gray. However, it’s not recommended for potatoes in a creamy sauce like this, since soaking causes the potatoes to lose some of their starch which is needed to thicken the sauce. You can try it, though and see if it makes any difference.
To Store and Reheat
Store any leftovers in the fridge for up to 5 days.
For easy reheating, portions can be reheated in the oven at 325 °F for 20-30 minutes (best results) or in the microwave at 50% power for 3-5 minutes (quickest).
More Easy Slow Cooker Recipes
- Moist Slow Cooker Spiced Whole Chicken breast
- Slow Cooker Italian Roast Beef
- 19 Easy Slow Cooker Boneless Chicken Thighs Recipes
- Easy Slow Cooker Curried Barley Recipe with Carrots & Onions
Best Comment
“Made this last night for dinner. It was delicious! So nice to get a side dish ready ahead of time. Like you, I served it with ham and that’s such a great combo. I loved the texture of the potatoes as well as the flavor. Those crispy edges are worth fighting over!” -Norma
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Slow Cooker Scalloped Potatoes with Cheese & Garlic Sauce Recipe
Equipment
- 5-6 quart slow cooker
Ingredients
Instructions
- Make the cheese sauce:Melt the butter in a medium saucepan. Stir the flour, salt and pepper. Gradually add the milk, whisking over medium heat until the sauce is thickened and bubbly. Add the garlic and 1 cup of the cheese, stirring to melt. Remove from the burner and set aside.
- Butter the crock of a 4 to 6 qt. slow cooker. Layer half of the potatoes evenly on the bottom, and sprinkle all of the diced onions over the potatoes. Pour half of the cheese sauce over the layers, spreading as needed to cover all the potatoes.
- Repeat with remaining potatoes and cheese sauce. Sprinkle the remaining 1/2 cup of cheese over the top.
- Cover and cook on low 6 to 7 hours or on high for 4 hours.**
Notes
Mix 1.5 tablespoons cornstarch with 1.5 tablespoons cold water, then pour into the sauce after adding the milk. Heat until thickened. **Can be made a few hours in advance and refrigerated before cooking (after step 3). Start for 30 minutes on high first, then switch to low (or just add 15-30 minutes to the cooking time on high.) Note: I used to say this could be made the day before, but unless you soak the potatoes, you can get gray, odd-tasting potatoes around the edges. So now I only suggest a few hours before.
Nutrition
This recipe has been updated – it was originally published in 2013, updated in 2016 and again in 2023.
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wow, any chance of a lowering the fat somehow? looks good, too much fat for many of us out there.
Well, Sel, you could use low or non-fat milk, but the cheese is the point, so I wouldn’t take that out or the butter. It’s all real food, and maybe you know how I feel about that? Also, this is a special occasion dish – we don’t eat it regularly. Finally, I believe in moderation, small portions, and not taking all the fat out of our diets (which is then usually replaced with carbs…) – you can read all about my philosophy in my weight loss series. 🙂
Thx for your return comment. Actually, yes, the cheese is the ‘real’ food. Though
i have learned the drier the cheese the less fats. Perhaps using a dry type would
help in this area, also flavor wise? Now this is one for a trial run. Love potatoes,
and the use of non fat half & half would give an edge rather then the total non fat
milk. I will read up on your philosophical weight loss series. Have you been able
to have continual results?
Yes, Sel – for the first time in my life! Eating whole foods, hardly any processed foods, and less carbs overall keeps me full and satisfied with smaller portions. I just ate my way through a special 2-1/2 week vacation and came back the same weight as I left. 🙂
I’m intrigued by the idea of using a dryer cheese – do you mean like Parmesan? [which sounds really good to me] Seems like it could be interesting in a slow cooker recipe like this. [I am quite inexperienced so I’m just thinking out loud! Got a little slow cooker at a thrift store recently…]
I have a recipe that does not require sauce making. You just layer in the cheese, sprinkle flour on each layer and pour hot milk over all at the end.
Oo-oo-oo! That sounds good too! (the non-sauce making way)
Cheryl,
I need to make enough for 20 ppl for Ukranian Easter this Sunday. I just do not know how long I will have to cook it for in the crock pot on High. DO you by chance know.
Hi Cheryl
I was just wondering how you do your receipt without making the sauce.
I would love to do it that way.
Do you put the flour on B4 the cheese layer or after.
Tammy
We have a family tradition of making scalloped potatoes with ham layered in the dish. I can’t wait to try this crockpot version.