These Unbelievably Easy Slow Cooker Scalloped Potatoes Are So Good


    slow cooker scalloped potatoes recipe with bacon

    The thought of making scalloped potatoes was overwhelming to me — until I came up with slow cooker scalloped potatoes. I used Yukon Gold potatoes over Russet or red potatoes. I love the buttery taste of yellow potatoes and I feel like they make the dish so much more flavorful. I sliced mine very thinly and I left the peels on to give the casserole a little more character (and, okay, save some time). However, if you prefer you can always peel the potatoes. I also made a creamy sauce on my stovetop, instead of using canned soup. It’s an extra step, but it’s so worth it (trust me).


    recipe for crockpot scalloped potatoes with bacon

    Slow Cooker Scalloped Potatoes

    And yes, this is a great dish for your kid's sports potluck party.

    Prep Time:
    Cook time:
    Servings: 10


    • butter: 3 Tbsp
    • medium yellow onion: 1, finely diced
    • large garlic cloves: 2, minced
    • all-purpose flour: 3 Tbsp
    • chicken broth: 1 cup
    • evaporated milk: 1 (12 oz.) can
    • kosher salt: 1 tsp
    • black pepper: 1/2 tsp
    • dried thyme: 1 tsp
    • yukon gold potatoes: 2 lbs, sliced into 1/8 inch rounds (peeled or
    • unpeeled)
    • cheddar cheese: 1 1/2 cups, grated
    • parmesan cheese, 1/2 cup
    • bacon bits: 1/2 cup (optional)


    Step 1: Melt the butter in a large pan over medium-high heat. Add the diced onion and sauté for about 5 minutes or until onions are soft and translucent. Add the garlic and sauté for 2 minutes. Stir in the flour and cook for another minute. Pour in the chicken broth and whisk. Add in the evaporated milk, salt, pepper, thyme, and whisk. Continue cooking until the sauce starts simmering and thickening. Remove from the heat and set aside.

    Step 2: Spread half of your sliced potatoes evenly into a greased slow cooker. Then top with half of the sauce and half of the cheddar cheese and all of the Parmesan cheese. Layer the remaining potatoes on top and spread the remaining sauce over the potatoes. Save the remaining cheddar cheese for later.

    Step 3: Cover the slow cooker and cook on HIGH for about 3-4 hours or until potatoes are cooked through and tender.

    Step 4: Sprinkle the remaining cheddar cheese on top and if desired, the bacon bits. Let the cheese melt for 10 minutes in covered slow cooker and then serve. If you’re using the casserole crock you can melt the cheese under the broiler in your oven.

    Note: For best results, prepare in a 3-quart casserole crock or a 6-quart oval slow cooker.