Slow Cooker Cheesy Scalloped Potatoes — Damn Delicious

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Slow Cooker Cheesy Scalloped Potatoes

This crockpot version of scalloped potatoes is so EASY, creamy, tender and cheesy! And it frees up your oven space!

In an ideal world, we would all have double ovens in our kitchen for the holidays.

Because cooking 8 different dishes that require 4 varying oven temps would be near impossible without any of the food getting cold.

That’s why your slow cooker becomes another type of “oven” for you.

An even better oven, really. Because now, you don’t have to babysit what’s in it the entire time.

Like with these scalloped potatoes. All you have to do is layer your potatoes between the homemade cream sauce and Gruyere cheese.

You can certainly serve this as is, but if you really want to impress your guests, you can go the extra mile in two ways.

  1. If your slow cooker has an oven-safe insert, you can pop that right in the oven for a 2-3 minute broil just to give it some color. That’s what I did here.
  2. If you happen to have a handy dandy creme brûlée torch, you can also use that to add a little bit of browning.

Either option works so choose wisely.

I mean, at the end of the day, you can’t go wrong here.

It’s potatoes layered with cheese!

Slow Cooker Cheesy Scalloped Potatoes

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 5 hours 20 minutes

Total Time: 5 hours 40 minutes

This crockpot version of scalloped potatoes is so EASY, creamy, tender and cheesy! And it frees up your oven space!


  • 1 1/2 cups heavy cream
  • 3 cloves garlic, minced
  • 1/2 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
  • 1/4 cup freshly grated Parmesan
  • 1/2 teaspoon fresh thyme leaves


  1. In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
  2. Add a layer of potatoes to a 4-qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with Gruyere. Repeat with remaining potato slices, cream mixture and Gruyere to create 2 more layers.
  3. Cover and cook on high heat for 4-5 hours, or until potatoes are tender. Sprinkle with Parmesan. Cover and cook until melted, about 5 minutes.
  4. Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.
  5. Serve, garnished with thyme, if desired.

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How long do you cook the potatoes in the slow-cooker? (you say 4-5 minutes, did you mean hours?) Thanks.

Can you use other cheeses? My family doesnt love Gruyere. What would be an easy substitute?

You can substitute Parmesan.

Would a cheddar cheese work well in here? My mom always made her scalloped potatoes with small chunks of cheddar…my family is a cheddar lover! Lol

That sounds like a great idea!

No. There is no substitute for Gruyere. You need to get another family.

Gruyere lover, your comment made me snort with laughter. Bravo!

OMG Kay, Dido to your comment regarding Gruyere lover. Loved it!!

Haha! Ditto, I would order a new one for sure. Thanks for the chuckle!

OMG! My laugh of the day!

This will be Saturday’s meal with a porkchop, looks delicious.

Can I do this recipe in the oven, temperature and how long

You can try this stovetop recipe instead! 🙂

This is going on the Christmas menu for SURE Chugah!! Can’t WAIT to make this!! 🙂

*Chungah Sorry. Dang autocorrect.

So excited to see this recipe in my in-box this morning! I’ve made your parmesan crusted scalloped potatoes in the oven (huge hit), and was toying with the idea of using a crock pot this upcoming holiday season for want of oven space. Looks like they came out perfect. THANK YOU! 🙂

Can you substitute chicken broth for the cream ?

I do not recommend substituting the cream – this is a key ingredient in scalloped potatoes. But as always, please use your best judgment regarding substitutions and modifications.

Yum! These look perfect!

I have a 6qt crockpot how would you adjust the recipe??

You may have to increase the ingredients accordingly or reduce cooking time with the recipe as is.

Can you cook the cheesy scalloped potatoes in the oven instead of the slow cooker?

You can try this stovetop recipe instead! 🙂

Awesome post! I’ve been looking for a good crockpot recipes! Thanks!

con you assemble this the night before and cook it the following day?

I worry that the potatoes may brown a bit so I would recommend against assembling the night before. But as always, please use your best judgment.

Want to plan ahead? I’ve always used lemon juice, but this says vinegar will work too. This works on cut fruits and veggies.

“Prevent cut potatoes from turning brown by soaking them in a bowl of cold water mixed with vinegar or lemon juice. This will prevent the chemical reaction that results when potatoes are exposed to oxygen, which causes browning.”

These potatoes look amazing! I need them in my life!

I love scalloped potatoes! Putting them in the slow cooker means I don’t have to use up the oven for it, perfect for Thanksgiving.

Sounds amazing! Anyway this could be prepped/assembled the night before and put on to cook the next morning. Thanks

I worry that the potatoes may brown a bit so I would recommend against assembling the night before. But as always, please use your best judgment.

Would love to make. I do not have a slow cooker ( on my Xmas list) Could I do in the oven as recipe reads? How long and at what temp

You can try this stovetop recipe instead! 🙂

My recipe for Scalloped Potatoes always comes out curdled. M

Does this recipe curdle? Many of my cream sauces do, but some don’t.
Do you have tips on how to stop the dreaded curdle?!

I tried this and unfortunately the cream curdled and separated. It was an oily mess. Was able to salvage potatoes and put a new cream/rue sauce on it for the oven. Not sure why it didn’t work for me.

I made these yesterday for thanksgiving and they were pretty good, but I will make some adjustments in the future. I couldn’t find gruyere at my grocery store so I used a combo of parmesan and asiago which was awesome. I have a 6-quart slow cooker so I doubled the recipe and it fit in my cooker perfectly. Thankfully I didn’t have an issue with my cream curdling, but my potatoes were not the right texture. They were still edible, and tasted delicious, but not quite as soft as I was hoping for. I know my slow cooker runs pretty warm, so I think a double batch just needs a longer cooking time. The sauce was super simple and delicious and the potatoes smelled amazing while they were cooking. But heads up, if you are increasing the recipe, you may want to lengthen the cooking time. I think next time I will try at least 6 hours.

Would you recommend the high or low setting?
Also, I see a few comments about curdling, how would you avoid that? Either way its already in the slow cooker so here’s hoping it turns out!

Either high or low should work!

I made this for Thanksgiving and everyone liked it but they said the Gruyere cheese was a little too assertive. I want to try it out again, would you have any suggestions on a cheese that would mix well with Gruyere and help tone down the flavor a little bit? Thank you!

Swiss would be a great alternative!

Hello! I really want to try this recipe but I’m a little confused cause I’ve read plenty of times that is you cook diary product on the slow cooker for too many hours it will begin to curdle. Won’t the heavy cream curdle in the slow cooker by the time is done?

Because the heavy cream is somewhat diluted with other ingredients, you should be fine! 🙂

Slow cookcooker ffor Scalloped potatoes Is ggreat idea. ccan I use SSharp CCheddar ccheese IInsteat of Cyrere ccheese? Dianne

Can you use half-and-half?

Can this recipe be doubled to feed 15 people?

OMG – yummy. Made this with cheddar and Asiago and baked in the oven with a wee bit more garlic and a bit of chopped white onion….best scalloped potatoes ever!!

Patie, How long did you bake it for, what temperture, and how big of a dish?

I want to make a double batch of these for Christmas.

I want to use Boursin Shallots and Chive for the cheese.

How would I adjust the liquid so that it is the right consistancy.

Should I use milk instead of cream? And would I need more liquid? How much?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I actually made this recently in the slow cooker with Boursin and 2 cups of cream and 3 lbs of red potatoes . I cheated by microwaving the potatoes before slicing for a few minutes because I was short on time . My family couldn’t tell the difference between the slow cooker method and the normal Bon Appetit oven method .

Looks delish! I probably need to double the recipe (or at least x 1.5), but I don’t know if it will all fit in my 6 qt crockpot. What size slow cooker did you use for the recipe proportions above?

Just saw that you used a 4 qt. Thanks!

Sorry, I saw that it can be doubled. How about tripled?

Yes, but cooking time may have to be altered as needed.

Hi, I am wanting to make this tomorrow morning and cook it low for 8-10 hours instead of high for 4-6 since i will need them to be ready when I’m home from work. not sure if this is a good idea since everyone is talking about the cheese curdling? what is your recomendation?

Either setting should work. I have had no issues of curdling and I have made this recipe over a dozen times! Please let me know how it turns out!

Hi! How did this turn out? I’m trying the same thing right now and kind of nervous!

Since I need these ready by 11:30 Christmas morning for brunch, can I make them the day before and warm up in slow cooker starting around 9 am?

Your potato recipe looks very delicious and healthy. I will try it soon. Thank for share!

I’m doing 2 boxes of Betty Crocker Scalloped Potatoes – Au Gratin but want to use my crock pot. What size crock pot do I use?¿ I have a 2 1/2qt, 3 that are this size – 1.5 liter pot, and 6qt. I’m also doing 2 boxes of stuff. What size crock pot should I use to do that and how do ya slow cook the stuffing in the pot?¿

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Just made this and the cream just curdled….. I guess it’ll be instant mashed potatoes for Christmas dinner

It mentions fresh & dried thyme, how are each used in recipe? Thanks!

The dried thyme is added in step #1. The fresh is used as a garnish.

Would Evaporated milk or coconut milk work for this recipe?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Do you think it would work ok if I added ham slices to this recipe?

Yes, that sounds amazing!

I had high hope for these. There was no sauce what so ever. These were a curdled mess. I ended up dumping them after dinner.

Made this yesterday and it turned out badly, sorry to say. The cream started to burn along the edges of the pot after a couple of hours, so I had to stir everything several times, which resulted in the potatoes crumbling. The result looked like macaroni and cheese because everything was mixed together. It was OK — not nearly as good as scalloped potatoes made in the oven. Edible, but kind of mushy. Next time I will just use the oven.

I made these for company and was really dispointed. They turned out with a kind of black tint to them and were over done all along the edge of slow cooker. No one liked the taste either. What a waste of time and good food.

Oh no – what a bummer! That really should not be happening at all. What kind of slow cooker did you use?

I have never made a bad “damn delicious” recipe & often share/recommend tons from this site.. I should have read all the reviews first. Mine curdled as well 🙁 Yuck!

i want to make these but am concerned about curdling…
any advice on substitutions to prevent this?

I have had no issues of curdling and I have made this recipe over a dozen times! Please let me know how it turns out!

I wonder if maybe the cream and cheeses should be made in a separate pot and whisked together prior to just dumping it all in the crock pot. I have had things curdle on me before when I have dumped everything in the crock pot without missing together first. I’m gonna try this tonight and see how it works.

How’d it go?? Any luck?

Hi. I’m excited to make this for Easter (keeping fingers crossed there is no curdling!). I have a 6qt. crock pot though, do I need to double the recipe?

Fingers crossed! You may not have to double unless you want extras for later! You can also adjust (reduce) cooking time as needed to compensate for the larger slow cooker.

Started this recipe twice, first time on medium heat 2 mins, second time on low heat 1 1/2 mins…both times curdled.

Thank you for the delicious and easy recipe. I tried this for the first time on Easter for my family and I doubled the recipe with no trouble. I would make this again.

I just made this today for Easter dinner. Got RAVE reviews!! They were done after 4 hours! Kept warm for a couple of hours until
everything else was done, and this turned out great! The reviews about curdling make me wonder if the cream was close to expiring. I’m not sure how that could happen. This was a great side for our dinner, and I would definitely make this again!

Thank you for this wonderful recipe!

For Easter 2017, I more than doubled this recipe to serve 9 people (and to have leftovers!), added 2 chopped medium onions, and put all in my 7-qt Crock-Pot. It turned out well for the most part though seemed too runny to me after about 4 hours of cooking, so I skimmed off almost 2 cups of liquid at that point. That made it work perfectly for me.

For the future, I will decrease the cream to 1 cup for a single recipe and ¾ cup Gruyere for a single recipe. Cooking time for the doubled recipe was about 6 hours. I received MANY compliments at dinner.

Thanks for the comment on how long it took for a doubled recipe! Making this for a family Christmas dinner and am excited!

I hesitate to leave a review, because I love this site and I prefer to review the good things over the bad, however since this is something I think a lot of people would make for an event or holiday, and I read the reviews prior to makeing, I’ll leave some feedback. A lot of other reviewers said their dish curdled…mine did too. However, it was definitely still edible, and I don’t think it negatively impacted the dish. If I make scalloped potatoes in the slow cooker again, I think I will cook on Low for 4 hours, as opposed to high. That was just too long at too high a temp. My edges were black once it was done, however I just cut around it and moved on. Also, in my opinion, gruyere and parmesan have a similar flavor profile, and I feel it caused the dish to be a little one note. Next time I would replace one of them with a different cheese (probably cheddar) to have more complexity in the dish. Definitely spray your slow cooker with nonstick cooking spray, cleanup was a breeze! I hope this can be of help to the next person! =)

This is prolly THE best thing that I’ve slow cooked- honestly!
And as a vegetarian, getting that ‘home’ touch with a few meals means so much!
Great recipe. Even w/o the nutmeg.

How much is in a serving?

How long do you think to cook them if you double the recipe?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I would love to use this recipe but I can tell have the heavy cream or cheese. Could I sub the cream with veggie stock? And just remove the cheese completely? Thanks!

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I make a great scalloped potato and have used the same recipe forever but was intrigued by the “crock pot” idea. That was until I noticed so much Thyme is in this recipe. I have noticed every recipe you have has thyme in it and it’s one of my least favorite spices and I find it takes over. Is there another spice you recommend? I personally use just kosher salt and pepper for scalloped potatoes

You can omit if you are not a fan of thyme and substitute with an herb of your choice.

I’m making this recipe tonight for a church potluck tomorrow morning. I hope it will endure being on the low setting for a lot longer than 4 hours. I’m hoping I can cook this late tonight then let it sit off, on the counter overnight and start to reheat it in the morning. I’m leary of the comments about the cream curdling. I am using half and half. Maybe that will fare better than cream. I’ve made a scalloped potatoes in the crockpot before (a different recipe) and it was too wet and the potatoes were not cooked as much as I had expected. SO….I may reduce the liquid in this recipe and play it by ear. I love my french oven scalloped recipes, so I have high expectations. I’ll get back and let you all know how they turned out.

Carri here. Ok, I feel pretty stupid….but the original recipe I made was NOT this one but from another website that had NO comments. So I went looking for similar recipes and wanted to read their comments to avoid any pitfalls from my recipe. While reading these comments here, I got so caught up in them that I forgot this wasn’t the site with the actual recipe I was going to make! I hope I’m NOT the only person who’s done this! But I wanted to let you know the wet to dry ingredients ratio because it worked well for me. No curdling and I actually hardly had any myself because at the potluck, it was ALL GONE. (a good sign!) And I got good comments about it. The recipe I made:


. 1 c. heavy cream or half and half (I used half and half)
• 1/4 c. low-sodium chicken broth
• 1 pinch paprika
• 1/4 tsp. ground nutmeg
• 2 tbsp. fresh thyme leaves, plus more for garnish
• 2 tbsp. freshly chopped rosemary, plus more for garnish
• 2 tsp. garlic powder (I used fresh and a lot more)
• 3 lb. russet potatoes, sliced 1/4″ thick
• 1/2 c. freshly grated Parmesan
• 2 1/2 c. shredded Gruyère
• kosher salt
• Freshly ground black pepper

1. In a large bowl, whisk together heavy cream (or half and half), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until combined.
2. Line bottom of a slow-cooker with a layer of potatoes, then top with 1/3 of cream mixture, 1/2 cup parmesan and 1/2 cup gruyère. Season with salt and pepper. Repeat until all ingredients are used up. Cover and cook on high for 4 hours.
3. Remove the lid, turn off heat, and let set 30 minutes. (Drain any grease.) Transfer to a bowl and garnish with more thyme and rosemary, then serve.

At what point did you transfer to over to brown? Does it matter? Thanks, I’m excited to make these for a Christmas!

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