Slow-Cooker Cheesy Scalloped Potatoes

This slow-cooker cheesy scalloped potatoes recipe transforms simple ingredients into pure comfort food magic. The potatoes become incredibly tender while absorbing the rich cheese sauce during their long, gentle cook time. Perfect for holidays, Sunday dinners, or anytime you need a reliable side dish that practically cooks itself.

I first made these scalloped potatoes when hosting my first Thanksgiving and needed to save oven space. My father-in-law who claimed he never liked scalloped potatoes went back for thirds and now requests this dish for every family gathering.

Ingredients

• Yukon Gold or red potatoes: provide the perfect creamy texture and hold their shape beautifully during slow cooking
• Heavy whipping cream: creates that luxurious mouthfeel that makes this dish so irresistible
• Freshly grated cheddar cheese: melts perfectly and creates stretchy cheese pulls unlike pre-shredded varieties
• Condensed cream of chicken soup: adds body and savory depth to the sauce without extra work
• Garlic powder and dried thyme: infuse the sauce with classic flavor that complements the potatoes beautifully
• Thinly sliced onions: add a subtle sweetness that balances the rich cheese sauce

Step-by-Step Instructions

Prep the Potatoes:

Peel and slice your potatoes to a consistent 1/8-inch thickness. This uniformity ensures they cook evenly and become tender at the same time. I recommend using a mandoline slicer for this task but a sharp knife works too if you have good knife skills.

Sauté the Onions:

Cook your thinly sliced onions in a bit of butter until they become translucent and just start to caramelize around the edges. This optional step takes about 5 minutes but develops a deep flavor foundation that makes all the difference in the final dish.

Create the Cheese Sauce:

Whisk together cream of chicken soup heavy cream cheddar cheese and seasonings until smooth. Make sure your cream is at room temperature to help the cheese incorporate properly without clumping. The consistency should be pourable but thick enough to coat the back of a spoon.

Layer Like a Pro:

Start with a greased slow cooker then create alternating layers of potatoes onions and sauce. The key here is ensuring every potato slice gets touched by the sauce. I like to slightly overlap the potato slices in each layer rather than placing them randomly which helps with even cooking.

Monitor Moisture Levels:

Check halfway through cooking to ensure there's enough liquid. If the edges look dry add a splash more cream around the perimeter. The potatoes will release some moisture as they cook but having enough liquid is crucial for tender results.

Final Cheese Layer:

Add the remaining cheese during the last 30 minutes of cooking time to create that perfect golden topping. This prevents the cheese from disappearing completely into the sauce while still allowing it to melt beautifully.

Save This

My absolute favorite way to enjoy this dish is with a crispy panko topping added during the last 30 minutes of cooking. My grandmother taught me this trick and it adds the perfect textural contrast to the creamy potatoes. She always said good scalloped potatoes need something crunchy to be truly memorable.

Perfect Pairings

These scalloped potatoes complement almost any protein beautifully. Serve alongside a simple roasted chicken for Sunday dinner or with ham for a holiday feast. The cheesy richness pairs especially well with anything that has a slight sweetness like honey-glazed ham or maple-brushed pork tenderloin.

For a complete comfort food experience add a simple green vegetable like roasted broccoli or a crisp garden salad with vinaigrette. The brightness cuts through the richness and creates a balanced plate.

Storage and Reheating

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and improve overnight making this an excellent make-ahead dish. When reheating add a splash of milk or cream to restore the creamy texture that might thicken in the refrigerator.

For best results reheat in a 325°F oven covered with foil until warmed through about 20-25 minutes. Microwaving works in a pinch but can make the texture slightly uneven. If you find the potatoes have absorbed most of the sauce during storage adding a little extra cream before reheating works wonders.

Customization Ideas

Turn this side dish into a complete meal by adding protein directly to the layers. Diced ham leftover rotisserie chicken or even browned ground beef transform these potatoes into a hearty main course. Just make sure any meat you add is fully cooked before incorporating it.

For a vegetarian version substitute cream of mushroom or cream of celery soup for the chicken soup. Adding sautéed mushrooms between the layers creates an earthy dimension that vegetable lovers will appreciate. You can also experiment with cheese varieties mixing in some smoked gouda or gruyere with the cheddar for complex flavor.

Common Queries

→ How do I ensure my potatoes cook evenly?

Slice potatoes to the same thickness, ideally 1/8 inch. A mandoline slicer helps ensure uniform cooking throughout.

→ Can I substitute the condensed soup?

Yes, you can use cream of mushroom instead of cream of chicken for a vegetarian base or a different flavor profile.

→ What's the best cheese for melting?

Freshly-grated cheddar cheese is recommended as it melts more smoothly and avoids a greasy texture typical of pre-shredded cheeses.

→ How can I thicken the sauce if it’s too runny?

Stir in a cornstarch slurry (cornstarch dissolved in cold water) and cook uncovered for the last 30 minutes to reach desired consistency.

→ Are there ways to lighten this dish?

You can substitute milk for part or all of the heavy cream and increase cornstarch for body, reducing overall richness.

→ Can I add other ingredients?

Absolutely—diced ham, crumbled bacon, or mushrooms can be mixed in for variety and extra flavor depth.