Slow Cooker Cheesy Scalloped Potatoes

Why You’ll Love This Recipe

I love how these cheesy scalloped potatoes cook low and slow in the crockpot, giving me more freedom in the kitchen. The layers melt together into a perfectly tender and creamy side, and the Gruyere adds a deep, savory flavor that elevates it beyond basic cheesy potatoes. Plus, I don’t have to worry about watching the oven—it’s truly a set-it-and-forget-it recipe.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups heavy cream

• 3 cloves garlic, minced

• ½ teaspoon dried thyme

• Pinch of nutmeg

• 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices

• Kosher salt and freshly ground black pepper, to taste

• 1 cup shredded Gruyere cheese

• ¼ cup freshly grated Parmesan

• ½ teaspoon fresh thyme leaves

Directions

I start by whisking the heavy cream, garlic, dried thyme, and a pinch of nutmeg together in a saucepan over medium heat until warmed through—this usually takes about 1–2 minutes.

Next, I layer the potato slices into a 4-quart slow cooker in a slightly overlapping pattern. I season each layer with salt and pepper, pour about 1/3 cup of the cream mixture over the top, and sprinkle on some Gruyere cheese. I repeat this process two more times, creating three full layers.

Once everything’s in the slow cooker, I cover it and cook on HIGH for 4 to 5 hours until the potatoes are tender. Then, I sprinkle Parmesan cheese on top, cover again, and cook for another 5 minutes to let the cheese melt.

After cooking, I remove the lid and let the potatoes rest for 15 minutes. This lets the sauce thicken and gives the dish a richer texture before serving. I like to garnish with fresh thyme for a little extra flavor and color.

Servings and timing

This recipe yields about 8 servings, making it a great addition to any family dinner or holiday spread.

• Prep Time: 20 minutes

• Cook Time: 5 hours 20 minutes

• Total Time: 5 hours 40 minutes

Variations

When I want to change things up, I sometimes use Yukon Gold potatoes instead of russet for a slightly buttery flavor. I’ve also swapped out Gruyere for sharp cheddar or fontina, depending on what I have in the fridge. For an even heartier version, I add crumbled cooked bacon or diced ham between the layers. A sprinkle of smoked paprika or cayenne can add a little extra depth if I’m in the mood for a kick.

storage/reheating

To store leftovers, I let the scalloped potatoes cool completely, then transfer them to an airtight container. They keep well in the fridge for up to 4 days. For reheating, I usually use the oven at 350°F for about 15–20 minutes or microwave individual portions until heated through. If they seem a little dry, I drizzle on a bit of cream before reheating.

FAQs

Can I make this recipe ahead of time?

Yes, I often prep the layers and cream mixture ahead and store them separately in the fridge. When I’m ready, I just assemble and start the slow cooker.

Can I use a different type of cheese?

Definitely. I like using sharp cheddar, fontina, or a mix of cheeses when I want a different flavor profile.

How do I slice the potatoes evenly?

I use a mandoline slicer when I want super thin, uniform slices—it helps the potatoes cook evenly and look more professional.

What if my potatoes are still firm after 5 hours?

If they’re still firm, I just cover them and cook for an additional 30–60 minutes. Some slow cookers run cooler than others.

Can I cook this on LOW instead of HIGH?

Yes, if I have more time, I cook it on LOW for 7 to 8 hours until the potatoes are fork-tender.

Conclusion

Slow Cooker Cheesy Scalloped Potatoes are the ultimate comfort food with minimal effort. I love how the layers of creamy, cheesy goodness come together while I go about my day. It’s one of those recipes that always earns compliments, whether I’m serving it at a holiday meal or alongside a simple weeknight roast. Letting the slow cooker do all the work makes it even better.