These cheese covered Crockpot Scalloped Potatoes are going to blow your mind. Piles of fresh cut potatoes, covered in creamy melty cheese, pair perfectly with any meal! Make sure to check out this recipe if you are looking for an oven-baked Scalloped Potato recipe. If you are looking for other great side dishes, make sure to check out my garlic and parmesan roasted asparagus!
The Difference Between Scalloped Potatoes and Au Gratin Potatoes
Why is there so much confusion about Scalloped Potatoes versus Au Gratin Potatoes? Well, they are very similar. So, we are calling our dish cheesy crockpot scalloped potatoes, and let me explain why we can do that. We are basically combining the best parts of both dishes.
A traditional scalloped potato dish consists of thinly sliced potatoes layered in a casserole dish and baked with heavy cream and lots of herbs. A traditional Au Gratin Potato dish, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish. In both dishes, the potatoes are cut into rounds, but the potatoes used in scalloped potatoes are often cut a bit thicker than those used in au gratin potatoes.
Crockpot Scalloped Potatoes
Crockpot meals are my favorite. I just love the idea that I can set it in the pan in the morning and then walk away and continue my day. Most days, by the time 5:00 rolls around, the last thing you want to do is prepare a meal. I keep a couple crockpots front and center. Yes, you could prepare this scalloped potato recipe in the oven, without the crockpot. Here is a great oven baked scalloped potatoes recipe. There is something just so amazing about walking into your house and having most of the work done already though. So, if that is what you are after, this recipe will fit the bill!
How to Make Cheesy Crockpot Scalloped Potatoes
For such a fun and delicious side dish, you might think that it would be really difficult to prepare. Not the case! The hardest part truly is the time it takes to slice up the potatoes. If you don’t already have one, I would suggest purchasing a mandolin for such occasions. The mandolin will slice the potatoes evenly and take some of the pressure off you to hand chop everything on your own. Once the potatoes are all sliced, the rest is easy!
You will want to use a medium to large size slow cooker. Mine is 3.5 quarts. If you go with a 6 or a 7-quart slow cooker, you may need to double the recipe to spread out your layers. Make sure to grease the sides, we use an olive oil spray here, but any cooking oil spread on the sides will work. Next, layer half of the sliced potatoes on the bottom of the slow cooker. You should try to stagger them together, versus just piling them in. This helps the potato slices cook evenly.
Once they are stacked, drizzle half of everything on top. This includes the cream, the rosemary, the garlic, and the cheese. This is where you can get a little creative if you want. Add a different type of cheese or even meat. We love to use this recipe to use up leftover ham. Top it off with a little salt and pepper and then repeat with a second layer.
Finally, cover the crockpot an set it to low. Cook for 5-6 hours or until the potatoes are fork tender. You can add more cheese to the top at this point too (if you want).
LOOKING FOR MORE SIDE DISH RECIPES?
Crockpot Scalloped Potatoes
These cheese covered Crockpot Scalloped Potatoes are going to blow your mind. Piles of fresh cut potatoes, covered in creamy melty cheese, pair perfectly with any meal! If you are looking for other great side dishes, make sure to check out my garlic and parmesan roasted asparagus!
- 2 pounds russet potatoes, peeled, rinsed and sliced into about 1/6th inch slices
- 2 cups sharp cheddar cheese, grated
- 1 1/4 cup heavy whipping cream
- 3 cloves garlic, minced
- 2 teaspoons fresh rosemary, minced
- 1 teaspoon butter
- salt & pepper to taste
- Grease the sides of a large 3.5 - 4-quart slow cooker with the butter.
- Layer half of the sliced potatoes in the bottom of the slow cooker.
Drizzle potatoes with 1/2 of the cream, 1/2 of the rosemary, 1/2 of the garlic, and 1/2 of the cheese. Sprinkle with a bit of salt and pepper. Repeat with the second layer.
Cover slow cooker and cook on LOW for 5 to 6 hours or until the potatoes are "fork tender" and the cheese is melted and everything is bubbly. You can also cook them on HIGH for 3-4 hours.
Feel free to add more cheese before serving.