Crock Pot Scalloped Potatoes Recipe

The Potato That Started It All

Let me tell you about my grandson, Leo. He used to turn his nose up at potatoes. Then I made these. He ate three helpings! I still laugh at that. This recipe changed his mind. It’s that good and cozy.

This matters because food is about memories. It’s not just a side dish. It’s the dish that makes people ask for the recipe. It brings everyone to the table. What food did you hate as a kid but love now? I’d love to know!

Why a Slow Cooker is Magic

You just mix and layer. Then the slow cooker does the work. It fills your house with a wonderful smell. Doesn’t that smell amazing? It makes the potatoes soft and the sauce rich.

This matters for busy days. You can start it and forget it. No need to watch the oven. Come home to a hot, ready meal. It feels like a hug in a pot. What’s your favorite “set it and forget it” meal?

Building Your Layers of Flavor

Use Yukon gold potatoes. They are creamy and hold their shape. The secret is in the sauce bowl. You mix broth, cream, and soup right in it. Add those spices and most of the cheese.

Now, layer like you’re making a lasagna. Potatoes, onions, sauce. Then do it again. The onions get sweet as they cook. *Fun fact: Paprika isn’t just for color. It adds a tiny, warm sweetness you’ll love.

The Grand Finale: Melty Cheese

Patience, my dears! Wait until the last ten minutes. Then sprinkle that last bit of cheese on top. Close the lid and let it melt. It gets all bubbly and golden. That’s the best part.

I use Colby Jack. It melts like a dream. But you can use what you have. Cheddar or Monterey Jack work too. Do you have a favorite melty cheese for topping dishes? Tell me yours!

Serving Up Comfort

A little fresh parsley on top makes it pretty. But it’s just as good without. This dish is perfect with a simple roast chicken. Or a big holiday ham. It even stands alone as a meal.

It’s the definition of comfort food. Creamy, cheesy, and warm. Every bite feels like home. I hope you make it for someone you love. They will taste the care you put into it.

Ingredients:

Ingredient	Amount	Notes
Yukon gold potatoes	3 lbs
Low sodium chicken broth	1 ½ cups
Heavy cream	1 ½ cups
Cream of mushroom soup	1 (10.5 oz) can
Yellow onion	1 cup	diced
Garlic	3 cloves	minced
Paprika	½ tsp
Salt	½ tsp
Ground black pepper	1 tsp
Dried thyme	1 tsp
Colby Jack cheese	2 cups	grated & divided
Fresh parsley	1 tbsp	optional for garnish

My Cozy Crock Pot Scalloped Potatoes

Hello, my dear. Come sit. Let’s talk about potatoes. They are the coziest food, I think. Today I’m sharing my scalloped potato recipe. It cooks all day in your slow cooker. Your whole house will smell like a warm hug. Doesn’t that sound nice? I learned this from my friend Marge years ago. We would make it for our big family gatherings. I still laugh at that. The kids always fought for the crispy cheesy edges. Let’s make some new memories with this simple dish.

Step 1: First, let’s make our magic sauce. Grab a big bowl. Pour in the chicken broth and heavy cream. Add the cream of mushroom soup. Now toss in all those good spices. Don’t forget the garlic and thyme! Stir in most of your grated cheese. Mix it until it’s all friends. (My hard-learned tip: save that last bit of cheese for the very end. It makes the top perfect.)

Step 2: Now, prepare your slow cooker. Give it a quick spray with cooking oil. This helps so much later. Slice your potatoes nice and thin. A mandoline works fast, but a knife is fine. Layer half the potatoes in the bottom. Sprinkle the diced onion over them. Onions add such a sweet flavor. Can you guess which family member always picks them out? My grandson, Leo!

Step 3: Pour half of our creamy sauce over the first layer. Watch it seep down between the slices. That’s the good stuff. Now add the rest of your potatoes. Pour the last of the sauce over the top. Try to cover every potato bit. Put the lid on. Now you choose. Cook on high for about 4 hours. Or low for a long, slow 8 hours. Your kitchen will smell amazing.

Step 4: Be patient, my dear. Good food takes time. When it’s nearly done, lift the lid. Sprinkle that saved cheese right over the top. Put the lid back on for ten minutes. The cheese will get all melty and golden. Garnish with fresh parsley if you have some. Do you like your potatoes soft or with a little bite? Share below!

Cook Time: 3-4 hours (high) or 7-8 hours (low)
Total Time: 3 hours 20 minutes (plus prep)
Yield: 8 servings
Category: Dinner, Side Dish

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change its clothes. Here are three ways to play. The Garden Twist: Skip the chicken broth. Use vegetable broth instead. Add a handful of fresh spinach between the layers. The Smoky Twist: Love a little kick? Add a pinch of cayenne pepper to the sauce. Use a smoky gouda cheese instead of Colby Jack. The Holiday Twist: Make it extra special. Mix in some crispy, chopped bacon. Use sharp white cheddar for a tangy flavor. Perfect for a festive table. Which one would you try first? Comment below!

How to Serve Your Masterpiece

These potatoes are a star. But they love good company. I love serving them with a simple roasted chicken. A bright green salad on the side is perfect. It cuts through the richness. For a pretty plate, sprinkle on that fresh parsley. It adds a pop of color. What to drink? A cold glass of apple cider is wonderful. For the grown-ups, a glass of chardonnay pairs nicely. The flavors dance together. Which would you choose tonight? Just remember to share. Or maybe don’t. I won’t tell.

Keeping Your Scalloped Potatoes Happy

Let’s talk about leftovers. They are a gift to your future self. Store cooled potatoes in a sealed container. They will keep in the fridge for about four days.

You can freeze them for a month, too. Thaw them overnight in the fridge before reheating. To reheat, use the oven or a skillet on the stove. Add a splash of broth or cream to keep them creamy.

I once froze a batch for my grandson’s visit. He said they tasted just as good as fresh! Batch cooking like this saves time and stress. It means a cozy meal is always ready for you.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes potatoes can be tricky. Here are easy fixes. If your sauce seems too thin, just let it cook longer. The potatoes will soak up more liquid as they sit.

Are your potatoes still a bit firm? Your slices might be too thick. Try cutting them thinner next time. I remember when mine were like little potato chips! Getting the slice right matters for perfect tenderness.

Is the bottom getting too dark? Try a slow cooker liner or more spray. This prevents sticking and makes cleanup simple. Fixing small issues builds your confidence in the kitchen. It also makes your food taste its very best.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free?

A: Yes! Use a gluten-free cream of mushroom soup. Check your broth label, too.

Q: Can I prepare it ahead of time?

A: Absolutely. Assemble it in the pot the night before. Keep it covered in the fridge.

Q: What cheese can I swap for Colby Jack?

A: Cheddar, Gouda, or Monterey Jack work beautifully. Use what you love and have on hand.

Q: Can I make a smaller batch?

A: You can easily cut all the ingredients in half. Use a smaller slow cooker if you have one.

Q: Is the parsley important?

A: It’s just a pretty, fresh finish. You can skip it or use a little chive. *Fun fact: Parsley is a cousin to carrots and celery!*

Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings warmth to your table. It is a hug in a bowl. I love hearing your stories and seeing your creations.

Your version might become a new family favorite. Please share it with me if you feel like it. I would be so delighted to see.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Lena Morales.