This Crockpot Scalloped Potatoes recipe delivers the rich, velvety layers of a classic oven-baked dish—without ever turning on your oven. Thinly sliced potatoes simmer in a creamy, cheesy sauce until fork-tender and luxuriously smooth. With just 6 simple ingredients, it’s the ultimate set-it-and-forget-it side for holidays, potlucks, or cozy weeknights.
No pre-cooking, no stirring—just layer, pour, and let the slow cooker work its magic.
Why You’ll Love This Recipe
🥔 Only 6 ingredients—pantry staples!
⏱️ 15 minutes prep, then walk away
💛 One slow cooker = easy cleanup
💸 Costs under $8—feeds 8 generously
🌾 Naturally nut-free & gluten-free (use GF broth)
Ingredients You’ll Need
(6-quart slow cooker)
3 lbs (1.4 kg) Yukon Gold or Russet potatoes, peeled and thinly sliced (⅛-inch thick)
2 cups shredded sharp cheddar cheese
1 (10.75 oz) can condensed cream of chicken soup
½ cup milk or half-and-half
½ cup finely chopped onion
1 tsp garlic powder
Salt & black pepper to taste
Optional: Pinch of paprika or 2 tbsp butter (for richness)
💡 Pro Tips:
Slice potatoes evenly—a mandoline helps! Uneven slices cook inconsistently.
Do not rinse or soak—starch helps thicken the sauce.
Use full-fat soup and real cheese—low-fat versions may curdle.
Step-by-Step Instructions (Creamy, Tender, Foolproof)
1. Layer in Slow Cooker
Place half the potato slices in the slow cooker
Sprinkle with half the onion, salt, pepper, and garlic powder.
Top with 1 cup cheddar cheese.
2. Add Sauce
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