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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

Despite their omnipresence, for a while, scalloped potatoes were my least favorite side (unless we’re talking about these Cheesy 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. Goat cheese lovers, check out my Scalloped Potatoes with Goat Cheese.

Change It Up!

For an extra veggie, you could add sautéed mushrooms.

Want to add meat like in my Scalloped Potatoes and Ham? 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

  • 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.

More Delicious Crockpot Sides

Crockpot Scalloped Potatoes

4.72 from 59 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 minutes
Cook: 2 hours 50 minutes
Total: 3 hours 10 minutes

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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Erin Clarke

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. Scalloped potatoes are a family necessity at our holiday gatherings too, but this recipe looks waaaay better than the one my aunt uses! Shhhh, don’t tell her! ;)

  2. My family loves scalloped potatoes – and I love using my slow cooker – so I’m excited about trying this recipe soon! It looks so delicious!

  3. I think I had scalloped potatoes once, and wondered why anyone would make them or like them.  They were BORING!  However, I will probably have to give yours a try, as a matter of principle.  They do sound good.  And besides, since I haven’t been making yogurt lately, my slow cooker is probably feeling lonely.

    1. This recipe would be a great way to show some love to your slow cooker, Susan! ;) I hope you enjoy it if you give it a try!

    1. Hi Erica, I actually would not recommend this, as I worry the potatoes would not cook through. At most I would do one and a half times the recipe, but you’d be experimenting. The best idea might be to borrow a second crockpot, especially if you need a larger amount!

  4. My husband is on a low sodium diet so I’ll make this with Swiss cheese, lowest in sodium other than low sodium cheddar by Tillamook that is impossible to find.  And I found a fabulous all-seasoning no salt spice at Costco, it is really great and we hardly miss the salt at all.  We love yukon and sweet  potatoes and I’m excited to give this a try!!

    1. Hi Cheryl, it sounds like you have a great plan for tweaking the recipe to suit your needs. I hope you enjoy it! The potato combination really is delicious here. :)

    1. Hi Kathy! If you have a gluten-free flour blend that has worked well in place of all-purpose flour in the past, you’re welcome to try that! This is the one that I have used, though never for scalloped potatoes.

    1. Hi Rita, you probably could, but I’ve never tried myself. I would suggest looking for a recipe for regular oven-baked scalloped potatoes that call for similar quantity of potatoes. One I saw suggested about a 1-hour cook time in a 375-degree oven, but you can do some research on your own as well!

  5. This sounds great and sure looks good. I just made scalloped potatoes in my slow cooker, and did make the thickened sauce on the stove first, and did not use heavy cream, just 2% milk. They came out pretty good, but this looks even better than mine and I’m excited to try it, esp with the sweet potatoes, too. Yum! I love your slow cooker recipes, I have brussel sprouts and 2 lbs of carrots I want to try your recipes for them, too. Yea!5 stars

    1. Hi Rosie! I hope you love this version too! Thank you for the kind comment about my other slow cooker recipes. I really appreciate your saying so, and I’m happy to hear that you’ve enjoyed them! (And I hope you love the carrot and brussels sprouts ones too!)

    1. Hi Margie! I go into more details in the blog post, but if you don’t use them, the potatoes become very soupy. The paper towels absorb excess moisture. I hope you enjoy the recipe!

      1. Thanks, Erin. I only skimmed the blog post, diving straight to the ingredients list and instructions (after looking at other recipes, that called for slightly exotic ingredients I didn’t have on hand).

        The first set of paper towels is soaked, and the potatoes seem done, but still a bit soupy. I’m going to let the crock pot sit on “low” with the cover off for a bit, to see if I can get a bit more liquid to evaporate.

  6. Hi,
    Have you ever tried making in a Nesco roaster? Instead of a couple of crock pots?
    I am feeding a large group .

    1. Hi Dian, I’m not familiar with Nesco roasters and haven’t used one, but from what I’ve read, it sounds like it could work! I would recommend finding similar recipes that use the roaster and follow the timing and temperature guidelines you see there. I hope you enjoy the recipe!

    1. Barb, I’m so happy to hear this recipe was a winner! Thanks so much for giving it a try and taking the time to report back!

  7. Thanks! I will try to make this recipe for a family gathering and see how it goes. Scallop potatoes are not a staple when it comes to family gathering, but I am always curious about the dish. I have tried scallop potatoes and I loved it….okay, I did attempt to make scallop potatoes for a Thanksgiving family get together and it was a disaster. Although, the recipe I used is not a crock pot style, but oven baked style. I’d like to give it another try and this time a crock pot style.

  8. Hi Erin! Three questions:
    1. I made this last night and it was a hit! So delicious! But, it was super watery, (the potatoes were great and not soggy though) though I followed the recipe exactly as written…any thoughts?
    2. Have you tried making this the night before and then re-warming the day you are serving? Is that a ridiculous ask? I’m crunched for time when I’ll need to serve this and was wondering if that would work or just not be as good?
    3. You say it can be on the “keep warm” setting for up to 1 hour…what happens if it goes over that? Is it a health issue? Or just not as fresh?

    Thank you!!4 stars

    1. Hi Laura, I’m glad you enjoyed the scalloped potatoes! If they turned out watery, it could be because the potatoes were higher in moisture than the ones I used, and the paper towels may have needed to be changed out more frequently as a result. I think the potatoes could be made ahead and rewarmed, but I wouldn’t recommend keeping them in the slow cooker for that as it could potentially crack if moved from the fridge to the base to be reheated. Depending on the temperature your slow cooker uses for “Keep Warm,” it could be fine to sit out longer than that, but it’s not considered food safe to have food out at room temperature (with the potatoes getting below 140*F) for over 2 hours. I hope that helps!

      1. Hi Erin,

        I thought back on my process and I soaked the potatoes in water ahead of time (so they could be cut up and ready but not turn pink/brown) and probably didn’t dry them off enough! I made this again today and laid them out in single layers between paper towels to dry them off but there was still a bunch of liquid…changed paper towels out multiple times as well. Who knows?! I used baby yukon golds so I’ll try bigger ones next time to see if that makes a difference. And won’t soak the potatoes before!

        Thank you for your response and recipe!

  9. I never thought of placing paper towels under the lid! I am so excited to try that, my slow cooker food always gets watery! I’ve been burned a few time making a cheesy sauce that ends up curdled and it’s so frustrating! I love the flavors in this, white cheddar is amazing!

    1. Hooray Liz! I’m so happy to hear you enjoyed these! Thanks for giving the recipe a try and leaving this awesome review!

  10. good day I am in the process of trying this recipe and reading reviews before hand, just a little tip for those who crockpot, I invested in a few flour sack towels (linen free) that i use solely for my cooking. At first it was to do my roll cakes, pumpkin roll, chocolate, etc then I began using to make my apple butter and fruit butters, light went off ding-ding why now use to prevent moisture from collecting on ALL my cooking so now no more wasting paper towels.
    Also, i have a ruler i use solely for my crockpots, when you need to leave the lid slightly lifted to allow steam to escape, i cover with the towel and place ruler on top and the lid replaced, it beats the rounded spoons we’re familiar with.
    Happy crocking!!!!

    1. Thanks Christina for that tip. I gave up paper towels several years ago. So, I never expect them to be in recipes and don’t have on hand. I am appreciative of the flower sack advice. That will be useful in the future as well.

  11. I really want to make it for my Easter meal, but I am unsure of cooking time and would need to leave it while I go to church. Any suggestions?

    1. Hi Krista, Unfortunately the cooking time is range because everyone’s slow cooker model seems to behave differently. If the short end of the range, 2.5 hours, is doable for you, I think you should be fine! You could try using something more absorbent that paper towels like a cotton kitchen towel. I hope you enjoy!

      1. Thank-you for your reply. I made it and it worked out well. I adjusted the heat and time accordingly to my slow cooker. It turned out delicious! Went great with ham.5 stars

        1. HOORAY! I’m so glad you enjoyed them, Krista. Thank you so much for taking the time to report back!

  12. 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!

  13. 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.)

  14. 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

  15. 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

  16. 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!

  17. 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!

  18. 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

  19. 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

  20. 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.

  21. I tried this for thanksgiving this year and it was a hit! Flavorful and something different! I loved the color that the sweet potatoes added.5 stars

    1. Hi Emilie! Totally explained this in the blog post under tips! Place a layer of paper towels under the lid. The towel will absorb excess moisture. Hope this helps!

  22. I’m looking forward to making this for Christmas dinner! I’m wondering, can I make just the sauce ahead of time and then re heat prior to adding to the crockpot?

    1. Hi Rita! I’ve only tested this recipe as written but I will say, you probably could make it ahead of time. You will have to work on the sauce some before pouring it over the potatoes the next day. The sauce refrigerated will get thick and may separate some so you would have to put it back in the pan and kind of fix it before you use it. Honestly I think it would take more time to do that then just make the sauce the same day you cook it. Hope this helps!

  23. These are my family’s favourite scallops! Thanks so much for the recipe:)
    Am I able to cook these in the oven instead of a crockpot? I would love to try it because cleaning the crockpot after can be a pain.5 stars

    1. Hi Karley! I have an oven baked version, here you go:

  24. Made these for a pilot potluck. OMG. Delicious! I was suspect about the mix of Yukon gold and sweet potatoes. Stop worrying – they were the hit of the party! People said “I never thought of putting the two together!” Well neither did I. Erin did! Good work.5 stars

  25. Fail. Bland, floury tasting, soupy, and still curdled even with the paper towel tip. Can’t honestly say mixing in sweet potatoes added anything to the flavor. I’ll stick to good old-fashioned Betty Crocker oven baked recipe I’ve been using for 40 years without complaints. Just thought I’d try something different…meh.1 star

    1. I’m sorry to hear you had problems with the recipe, Kim. Myself (and others) have tried it with great success, so I wish it would of been a success for you.

  26. Hi Erin, I really want to make these for Easter Sunday. However, I will be at church for approximately 31/2 hours . Do you think my not using the paper towels I will avoid overcooking the potatoes? I read the above comments and I will pre potatoes the night before and assemble in the morning before church. Or I even thought about preparing the night before and allowing the chill to come of before heating them. I would love to hear your opinions. Thank you!

    1. Hi Mary Beth, the paper towel is so you won’t get soupy potatoes, not necessary there for preventing overcooking. Overcooking will happen if you leave them cooking for too long. You have to start checking this at the 2 1/2 hour mark. I think you might have better luck making them the day before and following my reheat instructions for the oven. Hope this helps!

    1. I’m confused because I see it on my end, Walter. The full recipe with the measurements was right in the recipe card above the area where you commented. There is also a “jump to recipe” button at the top of the page as well to help get you to the recipe card faster. Can you please double check? Thanks!

    1. Hi Sheri! Yes I have this written in the recipe notes of the recipe card. Hope you enjoy it!

  27. I’m making this dish tomorrow. You think it would be ok with just russet potatoes and adding ham . Please I need to know your thoughts 🙏. Sounds vary good but want to try with my changed. Love your recipes. Please I hope you respond. Thank you.

      1. Hi I’m wondering if I can make this the night before like the sauce and put the potatoes and the sauce in the crockpot and then cook it the next day?

  28. Made this last Christmas Eve for our family get-together and received rave reviews (and an empty crock pot). Wondering if the recipe can be doubled, and what the difference in cooking time would be?5 stars

    1. Hi Jeff! So glad you enjoyed the recipe! Thank you for this kind review! I haven’t tried to double it myself but another reader has with great success. Her tip was just to stir gently a couple of times.

  29. i would consider trying this recipe or any other one with potatoes in it because i love potatoes. However there is no nutrition value for sodium and it is the most important info for me.

    1. Hi Bette, I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  30. Rave reviews at Thanksgiving!! The extra little tips like the paper towel trick really makes a difference. Thanks!!5 stars

  31. Made these for Christmas dinner (using only Yukon golds as I knew several people there strongly dislike sweet potatoes) and they were a huge hit! Everyone’s favorite part of the meal :) Thanks for a great recipe!5 stars