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4.9 from 129 votes

Slow Cooker Cheesy Scalloped Potatoes

This crockpot version of scalloped potatoes is so EASY, creamy, tender and cheesy! And it frees up your oven space!

Prep Time
20 mins
Cook Time
5 hrs 20 mins
Total Time
5 hrs 40 mins
Servings: 8 servings
Course: Side Dish
Cuisine: American , Canadian

Ingredients

  • 1 ½ cups heavy cream
  • 3 cloves garlic minced
  • ½ teaspoon dried thyme
  • Pinch of nutmeg
  • 2 pounds Russet potatoes peeled and cut into 1/8-inch thick slices
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup shredded gruyere cheese
  • ¼ cup freshly grated parmesan
  • ½ teaspoon fresh thyme leaves

Instructions

    Cup of Yum
  1. In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
  2. Add a layer of potatoes to a 4-qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with Gruyere. Repeat with remaining potato slices, cream mixture and Gruyere to create 2 more layers.
  3. Cover and cook on high heat for 4-5 hours, or until potatoes are tender. Sprinkle with Parmesan. Cover and cook until melted, about 5 minutes.
  4. Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.
  5. Serve, garnished with thyme, if desired.