We love Scalloped Potatoes, and they’re especially great for holidays!! Crock pot scalloped potatoes are perfect for those busy days, along with Slow Cooker Mashed Potatoes.
Slow Cooker For the Win!
Potatoes are a favorite side dish at my house. They go well with just about any main dish, and my family loves them. But really – who DOESN’T love potatoes?! Why do we love them?
So cheesy + Delicious. With the combo of cheese and potatoes, they’re definitely a winner. Made in the Slow Cooker. Being made in the crock pot, these scalloped potatoes are beyond simple. Great for holidays! The slow cooker does the work, which is really great for busy holidays like Easter and Christmas.
These are similar to our Au Gratin potatoes, but even easier in the slow cooker!
Ingredients
Russet Potatoes – We used russet potatoes, but these have to be peeled first. If you are looking for potatoes that don’t need peeling, we recommend Yukon Gold potatoes (more than anything, you want to use a starchy potato). Heavy Whipping Cream – Or whole milk (full fat dairy is essential for this recipe). Minced garlic Dry Minced Onion – You can also use onion powder or 1/2 medium onion. You can also add any other seasonings here. Parmesan cheese Seasonings: Salt and black pepper. Potatoes tend to absorb flavors, so be generous in the amount of seasoning added. Black pepper, salt, onion, and garlic powder can all be adjusted to taste. You can also add fresh thyme, rosemary, parsley, or even nutmeg. Shredded Cheddar Cheese – We like to do a sharp cheddar cheese but this can be changed based on preference.
How to Make
With a quick prep time, these potatoes are an easy hit! Wouldn’t these slow cooker scalloped potatoes be delicious served with Best Chicken Marinade, Parmesan Pork Chops, or Steak Marinade?
Storing info
STORE. Place the potatoes in an air-tight container in the fridge for 3-4 days. For more info, check out our Classic Scalloped Potatoes recipe.
To reheat, place in the microwave. Serve them with a salad for a tasty lunch!
Freeze baked potatoes. To bake and freeze for later, allow the dish to completely cool. Cover with plastic wrap, and again with foil. Keep it in the freezer for up to 3 months.
To reheat. Thaw in the fridge and reheat, covered, in the oven. Remove the foil during the last minutes of the bake time to crisp up the top.
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