Scalloped potatoes have been assigned mandatory attendance at my family’s holiday meals. If we’re together, you better believe some are bubbling away in a casserole dish nearby. Today’s recipe for Crockpot Scalloped Potatoes is an easier, tastier way to serve them.

close up photo of a spoon full of crock pot scalloped potatoes

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Despite their omnipresence, scalloped potatoes have always been my least favorite side (unless we’re talking about these goat cheese studded Homemade Scalloped Potatoes).

I don’t find them offensive; they just give me the all-around reaction of “meh.”

I’ll pile a few on my plate because they are, you know, there, but my heart is never really in it. Until today.

These crockpot scalloped potatoes taste of home cooking, pure comfort, and their texture is tender perfection.

Using both buttery Yukon Gold potatoes AND sweet potatoes makes this recipe something extra special.

And the signature scalloped potato sauce? Everything it should have been all along!

While many scalloped potato dishes I’ve tried are swimming in a greasy, thin sauce that’s 99% heavy cream yet mysteriously bland (I’m still not sure how this is possible, but it’s true), the sauce for these crockpot scalloped potatoes is rich, cheesy, and packs real pizzazz from the use of fresh garlic, nutmeg, and dreamy white cheddar.

slow cooker full of CHEESY Scalloped Potatoes

5 Star Review

“Everyone loved it! These were way better than any I’ve made in the oven and the convenience of being able to do the prep ahead of time and using the oven for other dishes while the slow cooker did the work was just icing on the cake!”

— Sharon —

The Best Crockpot Scalloped Potatoes

Making scalloped potatoes in the slow cooker requires avoiding three major pitfalls:

  1. The milk curdling.
  2. The potatoes becoming soupy.
  3. The potatoes turning out hard.


Preventing Curdling. Instead of trying to cook the sauce in the slow cooker with the potatoes, make it on the stove first, then poured it over the potato slices in the crock pot. If you’ve had your milk curdle in the past, this stovetop method will avoid it.

Avoiding Soupy Potatoes. Place a layer of paper towels under the lid. The towel will absorb excess moisture. Be sure to also cook the potatoes on HIGH (more below).

Make Your Potatoes Tender. If your potatoes turn out hard in the slow cooker, chances are your heat wasn’t high enough. Use the high (not low) setting on your slow cooker to ensure the potatoes cook through without becoming soupy.

This scalloped potato recipe is also lighter than most, but I promise you won’t miss the heavy cream one bit. They taste completely decadent.

Just LOOK at that cheesy top and creamy sauce!

Typically, the difference between scalloped and au gratin potatoes is the use of cheese. Instead of making these crockpot scalloped potatoes without cheese, I decided to break the rules and use cheese here too.

So, I guess you could call these “slow cooker scalloped potatoes au gratin” or “crockpot scalloped potatoes”. Just promise me you’ll try them either way!

CHEESY Slow Cooker Scalloped Potatoes

How to Make Crockpot Scalloped Potatoes

This scalloped potato recipe is foolproof, crowd-pleasing, and truly delicious!

The creamy sauce guarantees you’ll be upping your cheesy potato recipe game and freeing up your oven at the same time too.

The Ingredients

  • Potatoes. I love blending both the buttery Yukon Golds and sweet potatoes for this recipe. Making the simple change of integrating sweet potatoes with the regular “white” potatoes gives the dish a much more interesting flavor profile. Not only do the sweet potatoes add beautiful color and sweet flavor to the dish, but they’re also packed with fiber and vitamin-A.

Potato Swap

Not a sweet potato fan? You can also make this recipe with all Yukon Golds if you prefer.

  • Butter. A must-have in scalloped potatoes for richness and flavor.
  • All-Purpose Flour. Helps thicken the creamy, cheesy sauce and prevent the milk from curdling.
  • Nonfat Milk. I chose to make these crockpot scalloped potatoes with nonfat milk, and it was perfect. No one will notice that these are lightened up.
  • Freshly Grated Nutmeg. A little fresh nutmeg adds wonderful warmth, pairs well with the cheese, and catapults these potatoes to side dish stardom.
  • Cheeses. Freshly grated sharp cheddar cheese and Parmesan cheese create the best flavor and texture. I recommend avoiding pre-shredded cheeses (grate your own from the block), as they won’t melt as nicely.

Change It Up!

For an extra veggie, you could add sautéed mushrooms.

Crockpot scalloped potatoes and ham or bacon would also be delicious. Cook and dice the bacon or ham before adding it to the recipe.

The Directions

Slices of potatoes in a slow cooker
  1. Lay the potato slices in a slow cooker.
Thinly sliced potatoes in a slow cooker
  1. Sprinkle with salt and pepper. Continue layering with potato slices and seasoning until all the potatoes have been used.
Creamy sauce in a saucepan
  1. Prepare the sauce on the stove.
Cheese, nutmeg, and thyme being added to a sauce
  1. Remove from the heat, then whisk in the cheese, spices, and herbs.
Potato slices in a slow cooker with sauce
  1. Pour the sauce into the slow cooker. Lay paper towels over the top of the slow cooker, cover, and cook on HIGH for 2 1/2 to 4 hours.
  2. Top with Parmesan cheese and cook uncovered on HIGH for 10 minutes. ENJOY!

Storage Tips

  • To Store. Refrigerate leftovers in an airtight storage container for up to 4 days.
  • To Reheat. Rewarm potatoes in a baking dish in the oven at 350 degrees F.

Storage Tips

I don’t recommend freezing this dish, as potatoes can become mealy once thawed.

Crock Pot Scalloped Potatoes in a slow cooker, along with a wooden spoon for serving.

What to Serve with Scalloped Potatoes

Recommended Tools to Make Crockpot Scalloped Potatoes

  • Slow Cooker. Free up your oven space by making this recipe in the slow cooker.
  • Mandoline. The best for fast, even potato slices.
  • Cheese Grater. Mess-free and easy to clean.

The Best Slow Cooker

One of my most-used kitchen appliances. It’s ideal for hands-free cooking, cozy soups, casseroles, and more!

close up photo of a spoon full of crock pot scalloped potatoes

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Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

More Delicious Crockpot Sides

close up photo of a spoon full of crock pot scalloped potatoes

Crockpot Scalloped Potatoes

4.91 from 11 votes
Save oven space by making these easy, creamy Crockpot Scalloped Potatoes! Slow cooker recipe with milk, cheese, and herbs. Tender and perfect!

Prep: 20 mins
Cook: 2 hrs 50 mins
Total: 3 hrs 10 mins

Servings: 8 servings


  • 2 3/4 cups Yukon Gold potatoes peeled, 1/4-inch-sliced (about 1 pound or 3-4 medium potatoes)*
  • 2 3/4 cups sweet potatoes peeled, 1/6-inch-sliced (about 3/4 pound or 2 medium/large potatoes—slice these slightly thinner than the Yukon Gold potatoes)*
  • Kosher salt about 1 1/2 to 2 teaspoons, plus 1/4 to 1/2 teaspoon for the sauce
  • Freshly ground black pepper about 1 to 1 1/2 teaspoons for the potatoes, plus 1/8 to 1/4 teaspoon for the sauce
  • 4 tablespoons unsalted butter (1/4 cup)
  • 1/4 cup finely diced yellow onion about 1/2 of a small onion
  • 1/4 cup all-purpose flour
  • 2 cloves garlic minced (about 1 teaspoon)
  • 2 cups nonfat milk
  • 1/4 teaspoon  freshly grated nutmeg**
  • 1 cup freshly grated sharp cheddar cheese*** (about 2 1/2 ounces)
  • 2 teaspoons chopped fresh thyme
  • 1/4 cup freshly grated Parmesan cheese


  • Generously coat the inside of a 6-quart slow cooker with cooking spray. (See recipe notes if using a smaller slow cooker.)
  • Place a layer of potato slices in the bottom of the slow cooker, alternating the Yukon Golds and sweets. Generously sprinkle with kosher salt and black pepper (do not skimp or the potatoes will be bland). Repeat with a second layer of potatoes, another sprinkling of salt and pepper, then another layer of potatoes, continuing until all the potato slices have been used.
  • Melt the butter in a medium saucepan over medium heat with the onion. Sauté until the onion is soft and beginning to turn translucent, about 4 minutes. Sprinkle the flour over the top, then whisk constantly until it turns a golden color and smells nutty, about 1 minute. Add the garlic and cook 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. As you add the milk, the mixture should begin to form a paste that becomes increasing golden. Finish adding the milk, then increase the heat to medium high. Let cook, stirring constantly, until the sauce bubbles and thickens, about 6-8 minutes. Remove the pan from the heat, then stir in the nutmeg, grated cheese, and half of the thyme. Continue whisking until the cheese melts and you have a smooth, rich sauce. Add 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Taste and add additional salt and pepper as desired.
  • Pour the sauce evenly over the potatoes, then jiggle the slow cooker gently so that the sauce seeps down to the various layers. Do not stir. Drape a triple layer of paper towels over the top of the slow cooker so that the sides of the paper towels overhang the edge, then cover the slow cooker with the lid over the top of the paper towels****. Cook for 2 1/2 to 4 hours on high, until the potatoes are tender, changing out the paper towels halfway through if they become soggy. The cooking time can vary widely depending upon your slow cooker, so adjust accordingly. Start checking at the 2 1/2 hour mark, then every 15 to 30 minutes afterward depending on how the potatoes are progressing.
  • Once the potatoes are tender, uncover and sprinkle with Parmesan cheese and remaining thyme. Cook on high, uncovered, for 10 minutes to allow the cheese to melt and the top to crisp. Serve immediately or keep warm in the slow cooker for up to 1 hour.


  • *I recommend using a mandoline for fast, guaranteed-even slicing of the potatoes. It’s important that the slices be the same relative size to ensure even cooking.
  • **I always recommend grating your own nutmeg from whole nutmeg instead of buying pre-ground. The flavor is spectacular! I use this zester to do it. Otherwise, regular ground nutmeg can be substituted.
  • ***I recommend using full-fat cheese for the recipe, as it melts the most evenly. Low-fat cheese can also be used, but do not use fat free, as it will not melt completely. Avoid pre-shredded cheeses, as they have a powdered coating that prevents caking and thus may not melt properly and can even make the potatoes greasy.
  • ****DISCLAIMER: Please note that using a towel with a slow cooker could be a fire hazard. Proceed at your own risk.  I have done it many times over the years with different recipes and different slow cookers and have never had an issue. That said, different slow cookers can reach different temperatures. If this is your first time using the towel method with your slow cooker, I recommend checking the towel an hour into cooking to be sure that it isn’t too hot.
  • If using a smaller slow cooker, reduce the recipe accordingly to ensure that the potatoes cook completely (if using a 4-quart, reduce to two-thirds of the total recipe; if using a 3-quart, reduce to half, etc.).
  • I do NOT recommend cooking this recipe on low heat, as the potatoes tend to turn out soggy and will not cook through properly.


Serving: 1servingCalories: 262kcalCarbohydrates: 31gProtein: 10gFat: 12gSaturated Fat: 7gCholesterol: 34mgPotassium: 618mgFiber: 4gSugar: 6gVitamin A: 6978IUVitamin C: 18mgCalcium: 240mgIron: 1mg

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Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I would like to point out that this is a recipe easily tweaked for those of us who are lactose intolerant and had thought we said goodbye forever to scalloped potatoes. We can get lactose-free milk and aged cheddar and aged parmesan (0g of sugar) is something many of us can swing. (I’m VERY sensitive to lactose but I’m OK with the old, hard cheeses. Again, look for 0g of sugar to assure you are safe.) Thank you!

  2. This looks really delicious.  I’d love to make it for Easter dinner this year.  I’m just wonder if it would work to prepare the day before in the crock pot and then cook the day of.  Im really short on time as Im working in the morning.

    1. Hi Britta! I actually would not recommend this—transferring the slow cooker insert from the fridge to the base can case it to crack from the temperature change. I have another scalloped potatoes recipe that can be prepped the day ahead—here’s the link if you’re interested! (I haven’t tried it myself, but you could try a potato mix like in this recipe.)

  3. I made these for Easter Brunch! They were easy and cheesy!! My family loved them. The addition of sweet potatoes were a delicious surprise! #⭐️⭐️⭐️⭐️⭐️5 stars

  4. I made this dish for Easter and everyone loved it!  I didn’t use the sweets but only because of family member preference. Also, I had 12 people, so I doubled it, stirring gently a couple of times. These were way better than any I’ve made in the oven and the convenience of being able to do the prep ahead of time and using the oven for other dishes while the slow cooker did the work were just icing on the cake!  Thank you for a great recipe!5 stars

  5. Can you make scalloped potatoes from signature scalloped potatoes in a crock pots? They require an oven but that is not for me. Can I use a crock pot somehow instead?

    1. Hi Sharlie, this recipe does use a slow cooker to make the scalloped potatoes. I hope you enjoy it if you give it a try!

  6. I am planning to cook this recipe for Scalloped Potatoes.

    I have a question about the nonfat. Are you talking about the powdered nonfat milk or are you talking about skim milk? Can whole milk be used in place of the nonfat milk?

    Wish me luck… I am cooking your Crockpot Wild Rice Stuffing with Cranberries, Crock pot honey carrots, and slow cooker scalloped potatoes. I know you should never try new things out for a holiday meal but…

    1. Hi Jan! The recipe is referencing regular nonfat milk, but you can use whole milk if you prefer. I hope you enjoy all the recipes you try! It sounds like a delicious menu!

    1. Hi Mandy! I haven’t tried it myself, but I think it would work fine. If you decide to try it, I’d love to hear how it goes!

  7. Delicious and creamy. These potatoes were easy to assemble. Mine were cooked on high in 2 hours. They were perfect. Thanks for this recipe. I will be making these again.5 stars

  8. I made this for Xmas dinner my husband is very picky and does not like gravy’s or heavy sauces ! He actually loved this potatoes where so creamy and delicious .. be making this again for sure5 stars

  9. I made this tonight and served it with my homemade ginger glazed gammon and spiced peaches. This scalloped potatoe recipe is a game changer! I was sceptic about how it would turn out but it was divine! I’ll definitely be making this again. It was delicious!5 stars

    1. Annette, I can’t recommend that because I think the potatoes would come out quite bland and not creamy. You might enjoy these Instant Pot Mashed Potatoes, which would be good with non-dairy butter.

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