Scalloped Potatoes

Name: Slow Cooker Scalloped Potatoes with Cheddar and Gruyere
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs Yukon Gold potatoes, peeled and thinly sliced; 1 cup shredded cheddar cheese, divided; 1 cup shredded Gruyere cheese, divided; 1 (10.5 oz) can cream of chicken soup; 1 cup heavy cream; 1 tbsp dried minced onion; 1 tsp garlic powder; salt, to taste; black pepper, to taste; 1 tbsp fresh parsley, chopped, for garnish

These slow cooker scalloped potatoes are a creamy, cheesy side dish made with Yukon Gold potatoes, cheddar, Gruyere, and cream that cooks hands-off in the slow cooker. Perfect for holiday meals and family dinners, they require no stovetop monitoring.

⚡Slow Cooker

🌍American 🏷️Scalloped potatoes 🏷️Potatoes 🏷️Cheesy potatoes 🏷️Slow cooker Side dish

🏷️

🏷️Comfort food

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dinnerin321onTikTok

Total

15 min

Servings

6

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

3 lbs Yukon Gold potatoes, peeled and thinly sliced
1 cup shredded cheddar cheese, divided
1 cup shredded Gruyere cheese, divided
1 (10.5 oz) can cream of chicken soup
1 cup heavy cream
1 tbsp dried minced onion
1 tsp garlic powder
salt, to taste
black pepper, to taste
1 tbsp fresh parsley, chopped, for garnishoptional

10 Ingredients

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Instructions

1
Peel, wash, and thinly slice the potatoes. Shred the cheddar and Gruyere cheeses.
2
In a large bowl, combine the cream of chicken soup, heavy cream, dried minced onion, and garlic powder.
3
Season the cream mixture with salt and pepper, then stir in about half of the shredded cheddar and Gruyere cheeses.
4
In a greased slow cooker, arrange half of the sliced potatoes in an even layer. Season with salt and pepper.
5
Pour and spread half of the creamy cheese sauce over the potatoes.
6
Repeat with a second layer of the remaining potatoes, more salt and pepper, and the rest of the sauce.
7
Place a paper towel over the top of the slow cooker, stretching it beyond the edges, and then place the lid on top to catch condensation.
8
Cook until the potatoes are tender and can be easily pierced with a knife. (Cook time will vary depending on high or low setting).
9
Once tender, remove the lid and paper towel. Sprinkle the remaining cheddar and Gruyere cheeses over the top.
10
Replace the lid to allow the cheese to melt. Unplug the slow cooker and let the dish rest for about 30 minutes to set up before serving.
11
Garnish with fresh parsley and serve.

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Tips & Notes

Pro tips

Slice potatoes uniformly thin (¼ inch) with a mandoline or sharp knife so they cook evenly and absorb the cream sauce.
Don't skip the cream of chicken soup—it acts as a thickening agent and adds savory depth that plain cream alone won't provide.
Layer potatoes and cheese evenly rather than dumping all ingredients together; this distributes flavor and ensures every bite is cheesy.
Avoid lifting the slow cooker lid during cooking. Each lift adds 15-20 minutes to cooking time.

Substitutions

Cream of chicken soup → cream of mushroom soup or béchamel sauce (for vegetarian option)
Heavy cream → half-and-half (sauce will be less rich but still creamy)
Yukon Gold potatoes → Fingerling potatoes (smaller; slice lengthwise to reduce cooking time by 30 minutes)

Storage & make-ahead

Store covered in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for 20-25 minutes until warmed through, or microwave individual portions.

Equipment

slow cooker (5-6 quart recommended) · mandoline or sharp chef's knife for uniform potato slicing

Common Questions

Can I make scalloped potatoes ahead of time?

Yes. Assemble the slow cooker insert (slice potatoes, layer with cheese, pour sauce) up to 24 hours ahead, refrigerate, then cook on low for 6-7 hours. Add 30-45 minutes cooking time if starting from cold.

What type of potatoes work best for scalloped potatoes?

Yukon Gold potatoes are ideal because they're waxy, hold their shape when sliced thin, and cook evenly. Russet potatoes will break down more; avoid them.

How do I know when scalloped potatoes are done?

Potatoes are done when a fork easily pierces the thickest slices and the sauce is bubbly around the edges. Slow cookers vary; check at 5.5 hours, then every 30 minutes.

Can I substitute the cheese?

Yes. Use Swiss, fontina, or smoked cheddar. Avoid pre-shredded cheese with anti-caking agents when possible—freshly shredded melts more smoothly.

Can I freeze leftover scalloped potatoes?

Yes, freeze in an airtight container for up to 3 months. Thaw in the refrigerator and reheat covered in a 350°F oven for 25-30 minutes until warmed through.