This Cheesy Slow Cooker Scalloped Potato Bake stands out on its own and complements any main course beautifully. Made with heavy cream, garlic, nutmeg, and sliced potatoes it serves 6 people easily.

To make Cheesy Slow Cooker Scalloped Potato Bake in your slow cooker or crockpot, start by layering thinly sliced potatoes, onions, and a rich cream mixture, then top with a blend of cheeses and cook until tender.

I love bringing this dish to potlucks; it’s always a hit. The creamy, cheesy layers perfectly complement any meal and bring everyone back for seconds.

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What type of potatoes works best for scalloped potatoes?

Russet potatoes are ideal for scalloped potatoes due to their high starch content, which helps thicken the sauce. Yukon Gold potatoes are also a good choice as they maintain their shape well during cooking and have a buttery flavor.

Cheesy Slow Cooker Scalloped Potato Bake Ingredients

• 375 ml (12.7 fl oz) heavy cream
• 1 tsp crushed garlic
• ¼ tsp ground nutmeg
• 2 tsp chicken stock powder (dry)
• 1 kg (2.2 lb) russet potatoes, peeled and thinly sliced
• 2 medium yellow onions, thinly sliced
• 1 cup shredded cheddar cheese
• ¼ cup grated parmesan cheese

How To Make Cheesy Slow Cooker Scalloped Potato Bake

1. Prepare the sauce: In a saucepan over medium heat, combine the heavy cream, crushed garlic, ground nutmeg, and chicken stock powder. Stir continuously until the mixture is smooth and slightly thickened, about 1-2 minutes. Remove from heat.
2. Layer the ingredients: Start with a layer of half the sliced potatoes in the slow cooker. Add half of the onions on top and sprinkle a third of the cheddar cheese over the onions. Evenly pour about one-third of the prepared cream mixture over this layer.
3. Repeat the layering: Place the remaining potatoes and onions in the slow cooker, adding another third of the cheddar cheese and half of the remaining cream mixture.
4. Add the final touches: Top with the last layer of potatoes. Mix the remaining cheddar with the parmesan cheese and sprinkle this blend over the top layer. Drizzle the last of the cream mixture over the cheese.
5. Cook the dish: Cover the slow cooker and set it to cook on high for 4 hours, or until the potatoes are tender and the sauce has thickened.
6. Finish and serve: Once done, remove the slow cooker’s lid and let the dish sit for about 15 minutes to allow the sauce to thicken further. Serve warm and revel in its creamy, cheesy deliciousness.

Recipe Tips

• Check Potato Doneness: Insert a fork into the potatoes after cooking; they should be tender. If not, cook for an additional 30 minutes on high.
• Prevent Browning: To keep the potatoes from browning, soak the sliced potatoes in cold water for a few minutes before layering.
• Enhance Creaminess: For an even creamier texture, substitute half of the heavy cream with full-fat milk or a dollop of sour cream.
• Keep Layers Intact: Be gentle when layering your ingredients to maintain distinct layers, which will improve presentation and ensure even cooking.
• Cheese Varieties: Experiment with different cheeses such as Gruyere or smoked cheddar for a varied flavor profile that complements the creamy potatoes.

Recipe Variations

• Add Crispy Bacon: Sprinkle cooked, chopped bacon between layers for a smoky, crispy texture that contrasts with the creamy potatoes.
• Introduce Vegetables: Add layers of thinly sliced carrots or parsnips to introduce sweetness and enhance the nutritional value of your dish.
• Make it Spicy: Include a teaspoon of red pepper flakes in the cream mixture for a gentle heat that builds with every bite.
• Experiment with Herbs: Fresh thyme or rosemary can be layered in for an aromatic touch that freshens the rich flavors of the cheese and cream.
• Create a Meaty Version: Layer in thinly sliced ham or pre-cooked ground beef between the potato layers for a hearty, satisfying main course.

Can I make this dish ahead of time?

Yes, you can assemble this dish the night before you need it. Simply layer the ingredients in the slow cooker, cover, and refrigerate. The next day, place it in the slow cooker to cook as directed.

How can I prevent my scalloped potatoes from being too runny?

To prevent your scalloped potatoes from being too runny, ensure you slice the potatoes thinly and evenly. This helps them cook thoroughly and absorb the cream better. Also, allowing the dish to rest after cooking lets the sauce thicken naturally.

What To Serve With Scalloped Potato Bake

You can serve your hearty Cheesy Slow Cooker Scalloped Potato Bake with vibrant sides like steamed green beans, a crisp arugula salad, roasted Brussels sprouts, glazed carrots, or buttery peas. Or you can opt for grilled asparagus or sautéed spinach to keep it light and fresh.

How To Store Scalloped Potato Bake

In The Fridge:

Cool the scalloped potatoes completely before storing it. Transfer them to an airtight container. They will stay fresh in the fridge for up to 5 days.

I suggest reheating them slowly over low heat to maintain their creamy texture.

In The Freezer:

Scalloped potatoes can become watery after freezing due to their high cream content. If you must freeze, use within 1 month for best quality. Thaw in the fridge before reheating.

How To Reheat Scalloped Potato Bake

Reheat your Scalloped Potato Bake in a 350°F oven, covered, for 20-25 minutes, or until heated through. Add a splash of cream before reheating to refresh the texture; or microwave individual servings for quick enjoyment.

Check out More Slow Cooker Recipes:

• Slow Cooker Aunt Bessie Dumplings Recipe
• Slow Cooker Green Tomato Chutney
• Slow Cooker Chicken And Chorizo Paella