Slow Cooker Scalloped Potatoes

Make these easy, cheesy Slow Cooker Scalloped Potatoes to accompany any main dish! With only about 20 minutes of prep time, these Crockpot scalloped potatoes are an easy side dish to make for busy weeknights or anytime you don’t really feel like cooking!

Is your slow cooker a fixture in your home? If not, it should be! I used to dread crockpot meals because many of them were so bland. I learned that the key to a great slow cooker meal is flavor, and this delicious recipe is packed full of great flavor from ground paprika, Dijon mustard, and Worcestershire sauce. Topped with a mix of cheese, these potatoes will satisfy the whole family!

What are Scalloped Potatoes?

Scalloped potatoes are sliced potatoes cooked in a creamy sauce. The name comes from cutting the potatoes into thinly-sliced circles or scallops!

A traditional scalloped potato recipe doesn’t have cheese (that would be Au Gratin Potatoes), but we’re adding it anyway because cheese and potatoes are a match made in heaven!

What do I need to make these Cheesy Potatoes?

You can make these scalloped potatoes with just a few simple ingredients:

• 1 cup of sour cream
• 1 can of condensed cream of potato soup
• 1 tablespoon of Worcestershire Sauce
• 2 teaspoons of Dijon mustard
• 2 pounds small red potatoes
• ½ cup of cheddar cheese
• 1 cup of Swiss cheese
• 1 teaspoon of paprika   
• Salt and pepper 
• Chives for garnish

Do I need any special equipment to make this recipe?

It helps to use a mandolin for thinly sliced potatoes. However, you can use a sharp knife to cut very thin slices as well. And, of course, you need a good slow cooker!

Can I use other potatoes in this recipe?

Because this recipe is made in the slow cooker, red potatoes work really well as they hold their shape and don’t get too mushy. You can also use more starchy potatoes like Yukon Gold potatoes or Russet potatoes, but they may get too soft and tender.

How to make Slow Cooker Scalloped Potatoes

It only takes about 20 minutes to prep these potatoes for cooking!

First, use a mandolin or sharp knife to cut potatoes into very thin slices. Then, in a large mixing bowl, add sour cream, cream of potato soup, Worcestershire sauce, Dijon mustard, half of the paprika, salt, and pepper. Mix these ingredients well, then add in the potato slices and stir until they are well-coated with the creamy mixture.

Spray your Crockpot with cooking spray. This will help keep the cheese from sticking to the edges as it cooks. Spoon ½ of the potato mixture into the bottom of the slow cooker.

Add half of each kind of cheese, then repeat the layers with the remaining potatoes and cheese.

Cover the slow cooker with the lid and set it to cook on low for 3 – 4 hours. The potatoes will be done when fork-tender and the cheese melts throughout. Top the potatoes with the remaining paprika and chives.

For a pretty presentation, transfer the crock pot scalloped potatoes to a casserole dish or large bowl before adding the toppings.

Recipe Tips

• I’ve found it makes a difference what kind of sour cream you use in this recipe. I prefer Daisy’s or Breakstone. Other brands are often too soupy, and the potatoes also turn out that way.
• On that note, use full-fat products. They hold up the best in a slow cooker, and scalloped potatoes are an indulgent dish! Fat-free or reduced-fat products are not the best choice for this recipe.
• These potatoes will cook best on low heat, but you can always use high heat if you are in a time pinch.

What goes well with Slow Cooker Scalloped Potatoes?

I love serving these delicious potatoes as part of a holiday dinner or other special occasions with my Glazed Ham recipe. They’re also fantastic with this Cinnamon Balsamic Pork Tenderloin or this Honey Mustard Pretzel Chicken.

Really, you can serve this perfect side dish with just about anything!

How to store leftover Scalloped Potatoes

You can store these in the refrigerator or freeze them to use in another meal! Let your leftovers cool completely to room temperature. Store them in an airtight container and refrigerate for up to 3 days.

If you want to freeze your potatoes, cover them with a layer of plastic wrap or aluminum foil and freeze them for up to 3 months.

To reheat your potatoes, cover them with aluminum foil and heat them in the oven at 350 degrees for about 30 minutes. Stir and serve!

Are you looking for more Slow Cooker Recipes?

Put that Crockpot to good use with one of these tasty recipes:

• Crock Pot Honey Sesame Chicken
• Slow Cooker Beer Chicken Tacos with Peach Salsa
• Slow Cooker Lasagna
• Slow Cooker Pulled Pork BBQ Sandwiches
• Crockpot Queso

More Side Dish Recipes

I have plenty of side dish recipes on the blog, but since we’re talking potatoes today, here are some of my favorite potato side dishes:

• Parmesan Smashed Potatoes
• Oven Baked Sweet Potato Wedges
• Twice Baked Potato Casserole
• Gruyere Scalloped Sweet Potatoes

This post was originally published March 27, 2013. It has been updated in format and with pictures on November 21, 2024.