This Crockpot Scalloped Potatoes recipe is easy to make and made with three different kinds of cheese! It’s a great side dish for weeknights or holidays like Thanksgiving, Christmas, and Easter.
This recipe makes six servings and costs about $10.64 to make. That’s just $1.78 per serving.
This side dish is the perfect complement to any meal you are making. Also, because these Scalloped Potatoes are made in the crockpot, it frees up your oven to make other dishes.
Crockpot Scalloped Potatoes is some serious comfort food that can be served during the week on a busy night, as a side dish during a Sunday family dinner, or as a side dish during the holidays.
Ingredients and Cost
Per Serving Cost: $1.78
Recipe Cost: $10.64
- 2 pounds Russet potatoes – $1.20
- 1 small yellow onion – $0.62
- 1 ½ cup Gruyere cheese – $6.00
- ⅓ cup grated Parmesan cheese – $0.66
- ½ cup Mozzarella cheese – $0.53
- 2 Tablespoons butter – $0.20
- 2 Tablespoons all-purpose flour – $0.04
- 1 ½ cup half-and-half – $0.66
- ½ cup chicken broth – $0.16
- 2 teaspoons seasoned salt – $0.12
- ½ teaspoon garlic powder – $0.01
- ¼ teaspoon salt – $0.01
- ¼ teaspoon ground black pepper – $0.01
- 1 Tablespoon chives – $0.42
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, spray the crockpot with nonstick cooking spray.
- Next, mix together melted butter, half-and-half, chicken broth, flour, and garlic. In another bowl mix together all the cheese.
- Add half of the potatoes and onions to the crockpot. Spread it into even layers.
- Sprinkle the potatoes with half of the seasonings and then pour half of the half-and-half mixture over the potatoes.
- Top with half of the cheese and then repeat the process.
- Finally, cook on low for six hours and serve immediately.
- Instead of Gruyere cheese, you can use Jarlsberg or Emmental.
- Milk or cream can be used in place of half-and-half, but please don’t use skim milk.
- You can double this recipe, just make sure you have a 6 or 7 quart slow cooker. Also, you will need to increase the cooking time to 7 hours on low.
SERVE: As with most recipes with dairy products in them, you shouldn’t leave these potatoes out for longer than two hours.
STORE: You can store these potatoes covered in the fridge for up to four days.
FREEZE: You can freeze these crockpot scalloped potatoes, but be warned that the sauce is known to break (or curdles, or has lost the ability to emulsify) once reheated. To freeze, place the potatoes in a freezer-safe container and freeze for 2-3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. Then, reheat in the microwave at 1-minute intervals until heated through.
- Slow cooker
- Mixing bowls
- Measuring cups and spoons
- Cutting board
- Chef’s knife
- Liquid measuring cup
Definitely! Potatoes are perfect for a crockpot because of the steam created in the slow cooker. The steam cooks the potatoes to soft and tender perfection.
These two recipes are incredibly similar. But there is one key ingredient that separates them: cheese! Scalloped potatoes layers thinly sliced potatoes and baked with half-and-half or milk. Potatoes Au Gratin is similar but adds grated cheese to a thickened milk-based sauce between the potatoes’ layers.
Ham and crockpot scalloped potatoes are two classic pairings to serve, especially at holidays like Easter and Christmas. I like to serve these two dishes with asparagus or green beans, potato rolls, glazed carrots, and creamed pearl onions. YUM, now that’s a complete meal!
More Side Dish Recipes
- Tri-Color Pasta
- Panzanella Salad
- Buttery Smoked Corn on the Cob
- Copycat Panera Mac and Cheese
- Cucumber Tomato Feta Salad
- Slow Cooker Boston Baked Beans
- Food Truck Hawaiian Macaroni Salad
- Oven Roasted Broccoli
- Simple Roasted Brussels Sprouts
- Creamy Homemade Coleslaw
- Creamy Cucumber Salad
- Buttermilk Mashed Potatoes
Crockpot Scalloped Potatoes
- 2 pounds Russet potatoes peeled and sliced ⅛ inch thin
- 1 small yellow onion diced
- 1 ½ cups Gruyere cheese shredded
- ⅓ cup grated Parmesan Cheese
- ½ cup Mozzarella Cheese shredded and divided
- 2 Tablespoons butter melted
- 1 ½ cup half-and-half
- ½ cup chicken broth
- 2 Tablespoons flour all-purpose
- 2 teaspoons seasoned salt
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon fresh chopped chives
- Lightly spray the inside of the crockpot with nonstick cooking spray.
MAKE SCALLOPED POTATOES:
- Whisk together melted butter, half-and-half, chicken broth, flour, and garlic in a medium bowl.
- In another bowl, mix all of the cheese.
- Add half of the potatoes and onions to the crockpot, spread into even layers.
- Sprinkle the potatoes with half of the seasonings.
- Pour half of the half-and-half mixture over the potatoes, about 1 cup.
- Scatter half of the cheese blend over the top.
- Repeat with the remaining potatoes and onions.
- Sprinkle with the remaining seasonings.
- Pour remaining sauce over potatoes.
- Add the remaining cheese.
- Place the lid on the crockpot and cook on LOW for 6 hours or until the sauce is thickened and the potatoes are tender.
- Serve immediately, sprinkling chopped chives over the top.