By Krista Teigen
Updated Mar 6, 2025
Crockpot scalloped potatoes are my secret to a stress-free holiday. With so many things all competing for oven space, these creamy, cheesy slow cooker scalloped potatoes stay neatly tucked away in my crockpot until dinnertime. They’re fuss-free with minimal prep, and I love that I can set and forget them for most of the day while I tend to other dishes. Plus, they taste just as good as any scalloped potatoes I’ve ever had!
5-Star Review
“They were delicious and a hit at the potluck.” -Theresa
Slow Cooker Scalloped Potatoes
There’s nothing more disappointing than realizing you’ve run out of oven space before you get to the potatoes. I can’t serve a holiday meal without potatoes! These crockpot scalloped potatoes totally save the day since I don’t need to clear out any oven space for them. I like to sauté the onions and make the sauce early on, then layer everything and let them cook while I finish making everything else—so easy. Topped with plenty of gooey cheddar cheese, these slow cooker scalloped potatoes are a must for my holiday table.
Tips for Beginners
- If your potatoes are wobbly, slice a thin layer off along the bottom so that they sit flat for easier cutting.
- I prefer to bring the heavy cream to room temperature before adding it to the pot since the residual heat from the sautéed onion can cause cold cream to curdle/separate.
- I recommend shredding your own cheese from a block for the smoothest sauce. Pre-shredded cheese is coated in starches that can cause the sauce to become grainy!
Ingredients1x2x3x
- ▢ 4 pounds Yukon gold potatoes*
- ▢ 2 tablespoons unsalted butter (¼ stick)
- ▢ ½ large yellow onion finely chopped
- ▢ ¾ teaspoon kosher salt
- ▢ 2 cloves garlic minced
- ▢ 1½ cups heavy cream** room temperature
- ▢ 1 cup low-sodium chicken broth
- ▢ ¾ cup freshly grated Parmesan cheese
- ▢ 1½ cups freshly shredded cheddar cheese
- ▢ Chopped fresh thyme optional, for garnish
Video
Instructions
- Peel and slice the potatoes into thin rounds about ¼-inch thick. It’s important to slice the potatoes as evenly as possible. Use a sharp knife to make these slices, or save some time (and your fingers!) by using a mandoline slicer or food processor. 4 pounds Yukon gold potatoes*
- Melt the butter in a saucepan set over medium heat. 2 tablespoons unsalted butter
- Once melted, add in the onion and salt. Cook for a few minutes until softened. Stir in the garlic. ½ large yellow onion, ¾ teaspoon kosher salt, 2 cloves garlic
- Add in the heavy cream and chicken broth. 1½ cups heavy cream**, 1 cup low-sodium chicken broth
- Spray the crockpot with nonstick cooking spray. Layer ⅓ of the potatoes in the bottom of the pot.
- Pour ⅓ of the cream mixture over the potatoes followed by a sprinkle of parmesan cheese. ¾ cup freshly grated Parmesan cheese
- Repeat 2 more times with the following: a layer of potatoes, cream mixture, sprinkle of parmesan cheese.
- Cook on high for 4 hours until the potatoes are fork tender.
- Uncover the lid, and sprinkle the cheddar cheese over the top. Cover for 5-10 minutes to let the cheese melt. 1½ cups freshly shredded cheddar cheese
- The potatoes may seem watery. Give them a stir and let them sit for a few minutes and the sauce will thicken.
- Finish with a sprinkle of fresh thyme. Chopped fresh thyme
Equipment
- Crockpot
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Crockpot Scalloped Potatoes Step by Step
Gather all your ingredients.
Chop potatoes and sauté the onion: Peel and slice 4 pounds of Yukon Gold potatoes into thin rounds about ¼-inch thick. It’s important to slice the potatoes as evenly as possible. Use a sharp knife to make these slices, or save some time (and your fingers!) by using a mandoline slicer or food processor. Melt 2 tablespoons of unsalted butter in a saucepan set over medium heat. Once melted, add in ½ of a finely chopped large yellow onion and ¾ teaspoon of kosher salt. Cook for a few minutes until softened. Stir in 2 minced cloves of garlic.
Add the Cream: Add in 1½ cups of heavy cream and 1 cup of low-sodium chicken broth.
Add the Potatoes: Spray the crockpot with nonstick cooking spray. Layer ⅓ of the potatoes in the bottom of the pot.
Top with Sauce and Cheese: Pour ⅓ of the cream mixture over the potatoes followed by a sprinkle of freshly grated Parmesan cheese.
Layer the Potatoes, Sauce, and Cheese: Repeat 2 more times with the following: a layer of potatoes, cream mixture, sprinkle of Parmesan cheese until all ¾ cup of Parmesan has been used up.
Cook the Potatoes: Cook on high for 4 hours until the potatoes are fork tender. Uncover the lid, and sprinkle 1½ cups of freshly shredded cheddar cheese over the top. Cover for 5-10 minutes to let the cheese melt. The potatoes may seem watery. Give them a stir and let them sit for a few minutes and the sauce will thicken. Finish with a sprinkle of chopped fresh thyme, if desired.
How to Store and Reheat
Store leftover slow cooker scalloped potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer (tightly wrapped in 2 layers of plastic and 1 layer of aluminum foil) for up to 3 months. Let thaw overnight in the refrigerator before reheating in 30-second bursts in the microwave or in a 350°F oven for 5-10 minutes, until warmed through.
Serving Suggestions
These crockpot scalloped potatoes are one of my favorite cheesy sides to serve on Easter. They taste delicious alongside a beef tenderloin or brown sugar glazed ham .
More Crockpot Potato Recipes to Try!
Crockpot Potatoes (2 Ways)
Crockpot Sweet Potato Casserole Recipe
Crockpot Cheesy Potatoes
Crockpot Potato Casserole
Crockpot Scalloped Potatoes Recipe
Equipment
- Crockpot
Ingredients
- 4 pounds Yukon gold potatoes*
- 2 tablespoons unsalted butter (¼ stick)
- ½ large yellow onion finely chopped
- ¾ teaspoon kosher salt
- 2 cloves garlic minced
- 1½ cups heavy cream** room temperature
- 1 cup low-sodium chicken broth
- ¾ cup freshly grated Parmesan cheese
- 1½ cups freshly shredded cheddar cheese
- Chopped fresh thyme optional, for garnish
Instructions
- Peel and slice the potatoes into thin rounds about ¼-inch thick. It’s important to slice the potatoes as evenly as possible. Use a sharp knife to make these slices, or save some time (and your fingers!) by using a mandoline slicer or food processor. 4 pounds Yukon gold potatoes*
- Melt the butter in a saucepan set over medium heat. 2 tablespoons unsalted butter
- Once melted, add in the onion and salt. Cook for a few minutes until softened. Stir in the garlic. ½ large yellow onion, ¾ teaspoon kosher salt, 2 cloves garlic
- Add in the heavy cream and chicken broth. 1½ cups heavy cream**, 1 cup low-sodium chicken broth
- Spray the crockpot with nonstick cooking spray. Layer ⅓ of the potatoes in the bottom of the pot.
- Pour ⅓ of the cream mixture over the potatoes followed by a sprinkle of parmesan cheese. ¾ cup freshly grated Parmesan cheese
- Repeat 2 more times with the following: a layer of potatoes, cream mixture, sprinkle of parmesan cheese.
- Cook on high for 4 hours until the potatoes are fork tender.
- Uncover the lid, and sprinkle the cheddar cheese over the top. Cover for 5-10 minutes to let the cheese melt. 1½ cups freshly shredded cheddar cheese
- The potatoes may seem watery. Give them a stir and let them sit for a few minutes and the sauce will thicken.
- Finish with a sprinkle of fresh thyme. Chopped fresh thyme
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
