How to Cook Scalloped Potatoes in the Slow Cooker

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How to Cook Scalloped Potatoes

I love potatoes…..always have and always will!! I think that has also been passed to my kids, because even those that have left the nest, have a love for potatoes.

This recipe hits the mark for an easy, minimal prep potato recipe. It is easy enough to make for a midweek or Sunday dinner meal, but also good enough to make to serve for holidays.

I think it will become one of your favorites, once you give it a try!

It doesn’t utilize unhealthy canned goods from the store, but rather uses good, wholesome ingredients…that makes it a keeper in my recipe box!

Crockpot Scalloped Potatoes Recipe

What You Need:

  • 6 cups small cubed fresh potatoes (I use organic potatoes, so just leave the skins on. You can choose to peel though, if you like.)
  • 1/2 cup butter
  • 1/4 cup finely, chopped onion
  • 1 cup cream
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1 t. chicken bouillon
  • Salt and pepper to taste


1. Wash potatoes and dice into cubes. Boil for 10 minutes in large saucepan.


2. Drain potatoes and place in a large bowl. I like to use the same saucepan that my potatoes just boiled in to make the sauce.


3. Add chopped onion and salt and pepper to potatoes.


4. In your saucepan, add in the butter and melt it. Once melted, add in the cream and sour cream. Keep burner on low, so cream doesn’t get too hot. Add in your bouillon. I use an organic one and just scoop out a teaspoon of it. You could also use one cube, if that’s what you have on hand.


5. Add your shredded cheese in last and let it melt. I usually just turn the burner off and let it melt and stir it all together.

6. Once your sauce it melted and warmed through, add it over your potatoes and stir to incorporate all of it.


7. Spray your crockpot and place the potato mixture inside. That’s it!! Cook on low setting for 4 hours. Good to go then.


IF you like to have a crusty, bubbly like top…you can vent the lid on this for an extra half hour. It just allows some of the juice to firm up more and give it a thicker consistency. I don’t do that all the time, just depends on when I get it put together and when it is needed for the meal.

These potatoes are great as leftovers, too, so don’t worry about making a full batch or even doubling, if needed. If you do make a double batch, you may want to give them a stir about halfway through the cooking time.

These are so yummy!! My hubby has a favorite place to eat on special occasions and they serve a side potato called “dutchess”….he gave the approval that these taste just like those!


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  1. This looks yummy! I’m guessing the boiling beforehand is to stop the potatoes from turning black? I’ve always had problems with potatoes turning black in the crock pot, but never thought to boil them first. Thought only lemon juice could work. Thanks!

  2. I enjoy your website very much. And i’ve tried some of your recipes with good results. But i have to be honest here. These potatoes are a disaster. Real scalloped potatoes are in a class by themselves. And they need to be baked in the oven. Some dishes can be simplified with success. And i love using the crockpot too. But, this dish isn’t one of them. You can see in your last picture that the sauce has separated, and isn’t clinging to the taters. So what you’ve ended up with is hot potatoes and a watery/separated disgusting mess. Again, i don’t want to be rude here. But if one of your readers makes this. It’s NOT going to be pretty. God bless…

    1. I highly recommend that you try these before criticizing them so harshly. They are amazing! And as we mentioned, these are not true scalloped potatoes but they have a very similar taste.

  3. Thank-you for the receipe on Scalloped pototoes. I will definetly try them. I as well love pototoes.

  4. Made this tonight but put it in the oven rather than slowcooker (bub snoozed late so I did too). I added a little fried bacon and used onioin salt rather than onion for my non-onion-loving family. It was delicious, everyone loved it and the kids wanted to eat all the leftovers. Big win for these spuds!

  5. Well, i read the recipe thoroughly {three times in fact}. Made them for a family get-together last night. And… wait for it… they bombed! Thank God i had an additional side dish. Otherwise i would be even more perturbed. Frankly, i don’t know who actually made these from the comments above? Now i’m a bit sceptical. Seems like friends, family or groupies chimed in for their “support”. But i couldn’t even salvage this dish. Just like “Paul” said. The sauce separated into a gooey, glammy mess. They didn’t even taste remotely like scalloped potatoes. It was more like potato soup than anything else. I just had to throw them out. And i really hate wasting food. Honestly, if someone takes the time to give a recipe critique. Listen to them and go over the recipe again.

    1. Just so you know, none of the comments above and from family or friends and Paul stated in his comment that he did not try the recipe. We’ve made these many times and they are great! Did you make sure to add the cream and sour cream to the recipe? Both will help bind the cheese together into a sauce.

  6. Hi, Merissa and Julie! I tell you what, I’m so glad I stumbled upon Little House Living – much of what you post is stuff/recipes with which I’m already familiar but it is SO COMFORTING to realize I’m not the only one who geeks out over sustainable, back-to-roots, hands-on living!!! I’m originally a Chicago girl now living in -yes, I really mean it- DISCO, WI (Google it… once upon half a century ago, it was a “thing!”) and we bought the old historic Creamery on the property (only about 1.5 acres).

    But since we moved here, this Chicago girl (who couldn’t figure out why the toilet wouldn’t flush during the power outage!!! Yes, wells are a “thing!”) is the compost queen we raise California red worms (#vermicomposting!!!), all organic, etc. I mean, if yer gonna do it, do it, eh? My next project is a wind turbine (#toiletincident!).

    Anyway, I love reading y’all’s posts, recipes, etc!!! AND, if you’ve read this far, perhaps you’ll indulge a question or two??? I’ve seen a few posts where you’ve featured grated potatoes and dishes that you’ve frozen.
    1. HOW DO YOU KEEP GRATED POTATOES FROM TURNING BROWN BEFORE YOU ACTUALLY ADD THEM TO THE DISH??? I tried putting them in cold water, but then I cannot seem to get them drained enough to not add too much liquid to the dish without then turning brown again…
    2. HOW IS IT YOUR FROZEN DISHES WITH POTATOES DON’T TURN TO ABSOLUTE MUSHY GLUE ONCE THAWED?!?! I don’t care if it’s soup, casserole, etc., if it has raw potato in it (i.e., assemble and freeze; thaw and bake), I get awful, gluey mouthfulls of dissolving starch!!! Like, the potato molecules freeze and expand since they contain so much water, and then when thawed, the cell membranes have broken and all the water content “leaks” into the recipe and not only is it watery but the remaining starch is just awful.

    If you have suggestions, I’d sure be honored to get them!!! Yours sincerely, ~Chrissie

    1. Hi Chrissie,
      You will want to make sure you drain as much water out of the potatoes before adding to any dish (fresh or frozen). To do this, put them in some kind of thin towel or cheesecloth after shredding and squeeze as much water out as possible, just like you are making tofu or cheese. This should help!