Introduction

Crock Pot Scalloped Potatoes make for a comforting, creamy side dish that’s perfect for any meal. With tender Yukon gold potatoes layered with cheese and a flavorful milk sauce, this slow-cooked recipe is both easy and delicious.

The dish shows a creamy potato casserole inside a black round slow cooker, with thin slices of golden-yellow potatoes arranged in a few slightly overlapping layers on top. The top layer has a light crust with specks of black pepper and small green herb bits scattered across. The creamy sauce is visible between the potato slices, giving a soft, smooth texture covering the whole dish. A wooden spoon with a white handle is partially dipped in the casserole on the right side, with some sauce and potato stuck to it. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs Yukon gold potatoes (about 6, sliced 1/8″ thick)
1 onion (thinly sliced)
3 cups whole milk
3 Tbsp heaping cornstarch
2 Tbsp prepared yellow mustard
2 1/2 tsp salt
3/4 tsp black pepper
8 oz white cheddar cheese (grated)

Instructions

Step 1: Grease the inside of your crock pot with oil or cooking spray to prevent sticking.
Step 2: Layer one-third of the onions, potatoes, and cheese in the crock pot. Repeat this layering process two more times, ending with a layer of potatoes and cheese on top.
Step 3: In a large measuring cup, whisk together the whole milk, cornstarch, yellow mustard, salt, and black pepper until smooth.
Step 4: Pour the milk mixture evenly over the layered potatoes and cheese in the crock pot.
Step 5: Cover and cook on high for 3 to 4 hours, or until the potatoes are tender and the sauce is golden and bubbly.
Step 6: Once cooked, unplug the crock pot and let the scalloped potatoes rest for 20 minutes before serving to allow the sauce to thicken.

Tips & Variations

For a sharper flavor, try substituting white cheddar with smoked or sharp cheddar cheese.
Add a teaspoon of garlic powder or fresh minced garlic to the milk sauce for extra depth.
Use Russet potatoes for a creamier texture, but Yukon golds hold their shape better during slow cooking.
Sprinkle breadcrumbs on top before cooking for a crunchy crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or oven until heated through, adding a splash of milk if the sauce has thickened too much.

How to Serve

A white plate with a blue rim holds two main layers: on the left, a single golden-brown crispy fried chicken drumstick with a rough, crunchy texture; on the right, a serving of creamy scalloped potatoes with visible round slices layered under a smooth, pale yellow sauce speckled with black pepper and green herbs. A woman's hand is holding the plate from the side. The background is a white marbled texture with blurred fried chicken pieces and a slow cooker visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use reduced-fat milk instead of whole milk?

Yes, you can substitute with reduced-fat or skim milk, but the sauce may be less creamy and rich.

Is it necessary to slice the potatoes thinly?

Thin slices help the potatoes cook evenly and become tender within the slow cooking time. About 1/8-inch thickness is ideal.

Crock Pot Scalloped Potatoes Recipe

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★★★★★

4.5 from 106 reviews

This Crock Pot Scalloped Potatoes recipe offers a creamy, cheesy comfort food that cooks effortlessly in a slow cooker. Layers of thinly sliced Yukon gold potatoes, onions, and sharp white cheddar cheese are smothered in a smooth milk-based sauce thickened with cornstarch and flavored with mustard, salt, and black pepper. Perfect for a hands-off side dish, this recipe delivers tender, bubbly, golden scalloped potatoes after a few hours of slow cooking.

Author: Marco
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Potatoes and Vegetables

3 lbs Yukon gold potatoes, about 6, sliced 1/8 inch thick
1 onion, thinly sliced

Milk Sauce

3 cups whole milk
3 Tbsp heaping cornstarch
2 Tbsp prepared yellow mustard
2 1/2 tsp salt
3/4 tsp black pepper

Cheese

8 oz white cheddar cheese, grated
Oil or cooking spray for greasing crock pot

Instructions

Prepare the Crock Pot: Grease the inside of your crock pot with oil or cooking spray to prevent sticking and facilitate easy cleanup.
Layer Ingredients: Begin layering 1/3 of the sliced onions, followed by 1/3 of the sliced potatoes, then 1/3 of the grated white cheddar cheese. Repeat this process two more times, finishing with a layer of potatoes and cheese on top.
Make the Milk Sauce: In a large measuring cup or bowl, whisk together the whole milk, heaping cornstarch, prepared yellow mustard, salt, and black pepper until the mixture is smooth and well combined.
Pour Sauce Over Layers: Evenly pour the milk sauce mixture over the layered scalloped potatoes in the crock pot, ensuring the sauce seeps through the layers.
Slow Cook: Cover the crock pot and cook on high setting for 3 to 4 hours, or until the potatoes are tender and the sauce is golden and bubbly.
Rest Before Serving: Once cooked, unplug the crock pot and allow the scalloped potatoes to rest for 20 minutes. This helps the sauce thicken and sets the dish for easier serving.

Notes

Use Yukon gold potatoes for their creamy texture and natural sweetness, which hold up well during slow cooking.
For thinner, more tender slices, use a mandoline slicer to achieve uniform 1/8 inch slices.
If you prefer a sharper flavor, substitute white cheddar with aged cheddar or add a bit of Parmesan cheese in the layers.
Resting the dish before serving is crucial to allow the sauce to thicken and the layers to set properly.
Leftovers can be refrigerated for up to 3 days and gently reheated in a microwave or oven.

Keywords: Crock Pot scalloped potatoes, slow cooker potatoes, cheesy potato side dish, crock pot recipes, comfort food, easy potato recipe