Slow Cooker Scalloped Potatoes

These Slow Cooker Scalloped Potatoes are creamy, tender, cheesy, and perfectly golden on top. 🥔🧀 They’re an easy comfort-food side dish for Sunday dinner, holidays, family gatherings, or any cozy meal at home.
Ingredients
2½ lbs Yukon Gold or Nicola potatoes, thinly sliced
2 cups heavy cream
1 cup whole milk
3 cloves garlic, minced
1½ cups shredded cheddar cheese
½ cup grated Parmesan cheese
2 tbsp butter
1 tsp salt
½ tsp black pepper
½ tsp dried thyme
Instructions

1. Prepare the slow cooker
   Grease the inside of your slow cooker with butter.
2. Layer the potatoes
   Arrange the thinly sliced potatoes in overlapping layers inside the slow cooker.
3. Make the cream mixture
   In a bowl, whisk together the heavy cream, whole milk, minced garlic, salt, black pepper, and dried thyme.
4. Add the sauce
   Pour the cream mixture evenly over the layered potatoes, making sure it reaches throughout the potatoes.
5. Add the cheese
   Sprinkle the shredded cheddar and Parmesan evenly over the top.
6. Slow cook
   Cover and cook on LOW for 5–6 hours, or until the potatoes are tender when pierced with a fork.
7. Make the top golden
   For a beautifully browned, crispy cheese topping, carefully transfer the potatoes to an oven-safe dish and broil for a few minutes until golden and bubbly. Watch closely to prevent burning.
8. Rest and serve
   Let the potatoes rest for 5–10 minutes, then serve warm.
   Recipe Tips
   Slice the potatoes as evenly and thinly as possible so they cook at the same rate.
   Yukon Gold potatoes work especially well because they become creamy while holding their shape.
   Avoid lifting the slow-cooker lid frequently, as this can increase the cooking time.
   For an extra cheesy finish, add a little cheddar during the final 30 minutes of cooking.
   Serving Suggestions
   These creamy scalloped potatoes pair beautifully with:
   Roast chicken
   Roast beef
   Turkey
   Grilled steak
   Green beans
   Roasted vegetables
   A fresh garden salad
   Storage
   Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the oven or microwave until warmed through.
   Prep Time: 15 minutes
   Cook Time: 5–6 hours
   Resting Time: 5–10 minutes
   Total Time: About 6 hours 25 minutes
   Servings: 6–8
   Frequently Asked Questions
   Can I prepare these potatoes ahead of time?
   Yes. You can slice the potatoes and prepare the cream mixture ahead of time, then assemble and cook when ready.
   Can I use a different cheese?
   Absolutely. Cheddar can be replaced or combined with Gruyère, Monterey Jack, or another good melting cheese.
   Why are my potatoes still firm?
   Potato thickness, slow-cooker size, and temperature can affect cooking time. Continue cooking until the potatoes are easily pierced with a fork.
   Can I make them extra crispy?
   Yes. Broiling the finished potatoes for a few minutes creates a delicious golden, bubbly crust.
   Save this recipe for your next Sunday supper! ❤️