If you’re craving a comforting side dish that’s both rich and creamy, these Cheesy Scalloped Potatoes in the Crockpot are sure to impress. Layers of freshly sliced potatoes drenched in melted cheese pair perfectly with any meal. If you prefer an oven-baked version, don’t miss my recipe for Scalloped Potatoes.
Understanding Scalloped Potatoes vs. Au Gratin Potatoes
There’s often confusion between scalloped potatoes and au gratin potatoes because they’re quite similar. In this recipe, we’re blending the best of both worlds to create a cheesy crockpot scalloped potato dish.
- Scalloped Potatoes: Traditionally made with thinly sliced potatoes layered in a casserole dish and baked with heavy cream and herbs.
- Au Gratin Potatoes: Include grated cheese sprinkled between the layers, resulting in a cheesier, more indulgent dish. The potatoes are also cut into rounds but are usually sliced thinner than those in scalloped potatoes.
By combining these methods, we’re creating a creamy, cheesy potato dish that’s cooked to perfection in the slow cooker.
Why Use a Crockpot for Scalloped Potatoes?
I love crockpot recipes because they allow you to set it and forget it. Preparing these scalloped potatoes in a slow cooker means you can go about your day and have a delicious side dish ready by dinner time. While you can certainly make scalloped potatoes in the oven (check out my Oven-Baked Scalloped Potatoes recipe), there’s something special about the convenience and flavor that comes from slow cooking.
How to Store Leftover Scalloped Potatoes
To keep your leftover scalloped potatoes fresh:
- Let the potatoes cool to room temperature.
- Transfer them to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- Reheat in the oven or microwave when ready to enjoy.
Ingredients
- 2 pounds russet potatoes (about 907 grams), washed, peeled, sliced into approximately 1/6-inch (0.4 cm) slices
- 2 cups sharp cheddar cheese, grated (about 226 grams)
- 1¼ cups heavy whipping cream (approximately 295 milliliters)
- 2 teaspoons garlic, minced
- 2 teaspoons fresh rosemary, minced
- 1 teaspoon unsalted butter
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
Prepare the Slow Cooker:
Grease the sides of a large 3.5 to 4-quart slow cooker with the unsalted butter.
Layer the Potatoes:
Place half of the sliced russet potatoes in the bottom of the slow cooker.
Add Seasonings and Cheese:
Drizzle the potatoes with half of the heavy whipping cream.
Sprinkle half of the minced garlic and half of the minced fresh rosemary over the potatoes.
Add half of the grated sharp cheddar cheese.
Season with half of the kosher salt and half of the black pepper.
Repeat Layers:
Repeat the layering process with the remaining potatoes, cream, garlic, rosemary, cheese, salt, and pepper.
Cook:
Cover the slow cooker with the lid.
Cook on LOW setting for 5 to 6 hours, or on HIGH for 3 to 4 hours.
The potatoes are done when they are “fork-tender,” the cheese is melted, and the dish is bubbly.
Serve:
Once cooked, serve the cheesy scalloped potatoes hot as a delicious side dish.
Enjoy these Easy Slow Cooker Cheesy Scalloped Potatoes as a comforting addition to your meal. With minimal prep and maximum flavor, this recipe is perfect for busy days when you still want a homemade touch.
