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Let me tell you—these Crock Pot Scalloped Potatoes saved my Easter dinner one year, and I’ve been hooked ever since. Picture this: oven packed to the brim with ham, rolls, and a pie that refused to set. I needed a side dish that didn’t need babysitting and could still steal the show. Enter these creamy, cheesy, slow-cooked beauties.

Since then, they’ve become a family favorite. Whether it’s Thanksgiving, a chilly weeknight, or a random Sunday when I’m craving cozy food, these scalloped potatoes never let me down.

They’re easy, hands-off, and come out ridiculously creamy every single time.

Why I Keep Coming Back to These Crock Pot Scalloped Potatoes

These aren’t your average cheesy potatoes. There’s something magical about how they cook low and slow—melting into layers of flavor without any oven juggling.

Here’s what makes this recipe a keeper:

No oven stress – Total lifesaver on holidays
Simple ingredients – Pantry staples, nothing fancy
Kid-approved – My picky eater goes back for thirds
Freezer-friendly steps – Prep ahead if needed
Totally customizable – Add ham, herbs, or switch cheeses

Ingredients: What You’ll Need to Make Slow Cooker Scalloped Potatoes

You don’t need anything complicated here. Just a few humble ingredients come together into something dreamy.

For the potato layers:

3 lbs Yukon gold potatoes (about 6 medium), sliced 1/8″ thick
1 yellow onion, thinly sliced
8 oz white cheddar cheese, shredded (or sharp cheddar)

For the creamy white sauce:

3 cups whole milk
3 heaping tablespoons cornstarch
2 tablespoons yellow mustard
2½ teaspoons kosher salt
¾ teaspoon black pepper

Tip: Don’t skip the mustard. It adds this subtle tang that balances the richness. Even my mustard-hating husband loves it in this dish.

How to Make Crock Pot Scalloped Potatoes (Step-by-Step)

This is the easiest recipe once you slice those potatoes up. Here’s exactly how I do it:

Step 1: Prep and layer

Spray the inside of your crock pot with non-stick spray.
Add ⅓ of the potatoes, ⅓ of the onions, and ⅓ of the cheese.
Repeat the layers two more times. End with cheese on top.

Step 2: Make the white sauce

In a bowl, whisk together:
- Milk
- Cornstarch
- Mustard
- Salt and pepper
Pour the sauce evenly over the layered potatoes.

And Step 3: Cook

Cover and cook on HIGH for 3 to 4 hours (or LOW for 6 to 7 hours).
Check for doneness: The potatoes should be fork-tender and the sauce thick.

Step 4: Let it rest

Turn off the heat and let it sit uncovered for 20 minutes before serving.

This helps the sauce set up, and you’ll get those perfect, sliceable layers.

Tips to Make It Even Better

Use a mandoline slicer for super even slices.
Shred your own cheese! Pre-shredded has coating that keeps it from melting smoothly.
Want to add protein? Toss in 1–2 cups of cubed ham before layering.
Cooking for kids? Swap mustard for a bit of cream cheese.

Can I Make These Crock Pot Scalloped Potatoes Ahead of Time?

Absolutely, and I do it all the time.

Layer everything in your slow cooker insert
Cover and refrigerate overnight
In the morning, just plug it in and go

Great for holidays when you’re juggling multiple dishes.

What Kind of Potatoes Work Best?

Not all potatoes are created equal. For the creamiest, most melt-in-your-mouth texture:

Yukon Gold – My #1 pick. Buttery and soft, but they hold up well.
Russet – Work too, but may fall apart slightly.
Red or new potatoes – Too waxy. Save them for roasting.

FAQs: Everything You Need to Know

Why aren’t my potatoes getting soft?

Slice thickness matters. Too thick = longer cook time.
Your slow cooker may run cooler than others. Give it another hour.

Can I use milk alternatives?

Whole milk gives the creamiest result.
You can try half-and-half, evaporated milk, or even unsweetened oat milk for a dairy-free option.

Do the potatoes have to be fully submerged?

Nope. Just well-coated. The steam inside does the rest.

Can I double the recipe?

Yes! Just use a larger (7 to 8-quart) slow cooker and increase the cook time by 1 hour.

Add Your Own Twist (Optional Variations)

Want to experiment a bit? Here are a few reader-favorite add-ins:

🍒 Herbed garlic version – Add minced garlic and fresh thyme between layers
🥕 Bacon and cheddar – Swap mustard for sour cream and sprinkle cooked bacon on each layer
🍼 Cream of mushroom version – Replace 1 cup of milk with a can of condensed soup

What to Serve with These Cheesy Slow Cooker Potatoes

They go with just about everything. I love serving them with:

Glazed ham or roasted turkey
BBQ ribs or pulled pork sandwiches
Roasted veggies and a green salad
A cozy rotisserie chicken dinner

Also makes an incredible vegetarian main with a big green salad.

Storage and Leftovers

These reheat beautifully—honestly, sometimes even better the next day.

Fridge: Store in an airtight container for up to 4 days.
Reheat: Microwave with a splash of milk or reheat in the oven at 325°F.
Freeze? Not recommended. The sauce can get grainy when thawed.

Pro tip:

Broil leftovers for a few minutes to crisp the top. It’s heavenly.

Final Thoughts: Cheesy Crock Pot Scalloped Potatoes That Always Deliver

These Crock Pot Scalloped Potatoes are my ultimate comfort food side. Creamy, cheesy, low-effort, and always a crowd-pleaser.

If you’re short on oven space or just want a fuss-free, guaranteed win at the dinner table, this is your recipe.

Tried it? Tag me on Pinterest @RitzyRecipes and let me know how yours turned out!

Happy slow cooking, and may your potatoes always be creamy and your cheese perfectly melty!