This 5-ingredient slow cooker cheesy scalloped potato recipe is my go-to when I want a cozy, creamy side dish without hovering over the stove. You literally toss thinly sliced raw russet potatoes into the slow cooker, pour a quick cheesy mixture over the top, and let it do its thing while you handle the rest of your day. It tastes like the classic Midwestern scalloped potatoes I grew up with, just simplified for busy weeknights and Sunday dinners. The best part? It’s rich, cheesy, and husband-approved—mine always goes back for seconds.
These slow cooker cheesy scalloped potatoes are perfect next to roast chicken, meatloaf, baked ham, or grilled pork chops. I like to add something green on the side—simple steamed green beans, a tossed salad, or roasted broccoli—to balance the richness. They also make a great potluck or holiday side dish; just keep the slow cooker on warm and let people scoop their own. If you have leftovers, they’re amazing reheated with a fried egg on top for a cozy brunch.
5-Ingredient Slow Cooker Cheesy Scalloped PotatoesServings: 6
Ingredients3 pounds russet potatoes, peeled and very thinly sliced
2 cups shredded sharp cheddar cheese
1 1/2 cups heavy cream
2 teaspoons garlic powder
1 1/2 teaspoons kosher salt (plus more to taste)
DirectionsLightly grease the bottom and sides of a 5- to 6-quart slow cooker with cooking spray or a little butter to help prevent sticking.
Peel the russet potatoes and slice them very thinly, about 1/8 inch thick. You can use a mandoline for even slices if you have one. The slices should look like thin, overlapping rounds when layered in the bottom of the slow cooker.
Spread about one-third of the thinly sliced raw potatoes in an even, overlapping layer on the bottom of the slow cooker, matching the look of shingled slices stacked across the base.
In a medium bowl, whisk together the heavy cream, garlic powder, and kosher salt until well combined.
Sprinkle about one-third of the shredded cheddar cheese evenly over the first layer of potatoes.
Pour about one-third of the cream mixture evenly over the potatoes and cheese, trying to cover as much of the surface as possible so everything cooks up creamy.
Repeat the layers two more times: add another third of the thinly sliced raw potatoes in overlapping layers, then another third of the shredded cheese, then another third of the cream mixture. Finish with the last third of the potatoes, the remaining cheese, and the remaining cream poured over the top.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or until the potatoes are very tender when pierced with a fork and the sauce is bubbly and thickened around the edges. (If your slow cooker runs hot, start checking at 3 1/2 to 4 hours.)
Once the potatoes are tender and the cheese is melted and creamy, turn the slow cooker to WARM and let the dish sit, covered, for about 10 to 15 minutes. This helps the cheesy sauce thicken slightly so it’s extra luscious when you scoop it.
Taste and add a pinch more salt if needed. Serve the cheesy scalloped potatoes straight from the slow cooker, making sure to scoop down through the layers so everyone gets plenty of creamy sauce and tender potatoes.
Variations & TipsFor extra flavor without adding more ingredients, you can swap half of the sharp cheddar for a smoky cheddar or white cheddar—it still counts as one cheese ingredient but changes the vibe. If you prefer a slightly lighter version, use half-and-half instead of heavy cream, just know the sauce will be a bit less thick. Add a little cracked black pepper or paprika on top before cooking for a subtle kick and color. To make this more of a complete meal, stir in leftover diced ham or cooked crumbled bacon between the potato layers (this technically adds an ingredient, but it’s great for using up fridge odds and ends). If your slow cooker tends to get hot spots, rotate the crock halfway through cooking so the potatoes cook evenly. For prep-ahead ease on busy days, you can peel and slice the potatoes in the morning, keep them submerged in cold water in the fridge to prevent browning, then drain and pat dry before layering in the slow cooker when you’re ready to start cooking.
