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    🏠Home » Recipes » Crock Pot Recipes

    Crock Pot Scalloped Potatoes

    Sep 22, 2020 · Modified: Jan 5, 2023 by Dan Mikesell AKA DrDan · 29 Comments

    Recipe Table of Contents    
    4.12 from 71 votes

    Everybody will love the great taste of this easy crock pot scalloped potato recipe with tender and creamy results. A perfect side dish, add ham to make classic scalloped potatoes with ham for dinner. Either way, this is great comfort food you can make in your crock pot.

    image of Scalloped Potatoes on white plate
    Jump To:
    • 😊Why you should make this recipe
    • 👨‍🍳How to make crock pot scalloped potatoes
    • 🥔Ingredients
    • ⏲️How Long to Cook Scalloped Potatoes in the Crockpot
    • ❓What is the difference between scalloped and au gratin potatoes?
    • ❓FAQs
    • Storage and Reheating
    • 📖Potato Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe
    Blue ribbon divider used for visual effect

    😊Why you should make this recipe

    • This crock pot scalloped potatoes recipe makes a cheesy, creamy, and tender side dish.
    • Make it scalloped potatoes with ham by adding ham slices—an excellent comfort food main course for dinner.
    • It uses fresh and pantry ingredients, unlike the usual can of soup in most crock pot recipes.

    This recipe is a simplified crock pot adoption of my oven version of scalloped potatoes but allows for time shifting to fit your needs. It was originally based on the food.com Scalloped Potatoes recipe.

    👨‍🍳How to make crock pot scalloped potatoes

    1. Slice potatoes to about ⅛ inch thickness. Soak in cold water. When needed, drain and pat dry with paper towels.
    2. Melt butter in a larger skillet over medium heat. Sprinkle in flour and whisk to make a roux. Cook for a few minutes until changing color.
    3. Add milk slowly while whisking. Add salt, pepper, and cayenne pepper (optional).
    4. Turn up the burner and bring to a like boil while whisking continuously for a few minutes until thickening.
    5. Remove from heat, add shredded cheese, and whisk until smooth.
    6. Coat a large crock pot with Pam cooking spray. Layer half of the potatoes, putting them in individually so they are not stuck together. Optional: Mix ham in with the potato layers if using.
    7. Pour half the cheese sauce over the first half of the potatoes. Add the second half of the potatoes, then the rest of the cheese sauce.
    8. Sprinkle the top with paprika (optional).
    9. Cook on low for about 8 hours or more until the edges appear dark brown and an internal temperature of 190°+(higher is better).
    10. Let the casserole rest 10-15 minutes after cooking to firm up before serving.

    🥔Ingredients

    • Potatoes—Russets or Yukon Golds. Peeled if using Russets.
    • Cheese—mild or sharp cheddar, but Monterey Jack or Gruyere will work
    • Pantry ingredients—butter, flour, milk, salt, black pepper, cayenne pepper (optional), paprika (optional)
    • Ham (optional)—To make this Scalloped Potatoes with Ham. Just mix some well-trimmed ham in with the potato slices. Use 2 to 3 cups of diced or sliced ham. That will be about ¾ to 1 pound of ham. But use more or less for your taste.

    ⏲️How Long to Cook Scalloped Potatoes in the Crockpot

    This takes about 8 hours on low and 4-5 hours on high. Using a smaller crock pot or a double recipe can take a bit longer to cook since the casserole is thicker.

    Also, remember that crock pots vary a lot. Pay attention and cook to the endpoints of temperature and color, especially if you are cooking on high.

    The potatoes are done when the edge turns crusty and dark brown - almost burnt. It is not; consider it a scallop potato version of "burnt ends" from the BBQ joint. You will be tempted to end the cooking early but don't—check the temperature.

    Remember, potatoes are done at 200+°. The texture was great, but it took 8 hours. You may only get to 190° in some crock pots, but that is still good.

    If your crock pot runs hot, then your edges may burn. So, know your crock pot. But that very dark brown is tasty.

    ❓What is the difference between scalloped and au gratin potatoes?

    I call this scalloped potatoes mainly because, in my mind, that is what they are, but other terms apply. So, scalloped is anything baked in a casserole with a sauce with or without cheese.

    Au Gratin means grated and usually refers to cheese. So this recipe could be called Scalloped Potatoes, Au Gratin Potatoes, or Scalloped Au Gratin Potatoes.

    ❓FAQs

    Why are my potatoes still firm?

    There are several reasons.
    1) Potato slices are too thick for the cooking time. Cook longer or cut thinner. This is why the suggested thickness is only ⅛ inch.
    2) You are cooking a thicker casserole, they just take longer in a crock pot. Cook longer, or use a bigger crock pot.
    3) You added an acidy ingredient, like sour cream. Only add after the potatoes are soft.
    5) Potatoes are tender but not too soft at 190° but are softer at 200° to 205°. Some crock pots just can't do it.

    Do I have to peel the potatoes?

    No, but russet potatoes, which are most commonly used, have a thick skin that you want to remove. If you use thinner skin potatoes, like Yukon Gold, peeling is optional.

    Why does my cheese not melt well and becomes grainy?

    Some cheaper shredded cheese has a lot of anti-caking agents, so it will become grainy. Buy deli chunks of cheese and shred yourself.

    I do find brand-name cheese works better than generic. Also, American cheese, like Velveeta cheese, melts much better.

    What size of crock pot to use for scalloped potatoes?

    I like to use a large crock pot of 6-quarts or above. This will make a thinner casserole and allows a more crispy top and edges. You can fit this in a 4-quart crock pot, but the casserole will be thicker, and it will be harder to get soft and tender potatoes.

    Storage and Reheating

    Good refrigerated, sealed airtight for 3-4 days and frozen for 3-4 months.

    We prefer this reheated in an oven, but a microwave also works well.

    📖Potato Recipes

    Old Fashion Scalloped Potatoes and Ham

    Old Fashion Scalloped Potatoes

    Crock Pot Cheesy Potatoes from Real Potatoes

    Crispy Parmesan Baked Potatoes

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Comfort Food Recipes, Crock Pot Recipes, Potato Recipes, Side Dish Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    potatoes with cheese and scalloped potatoe ingredients

    Two pounds of russet potatoes is about 5-6 medium potatoes should make about 4 cups of slices of potatoes.

    cutting potatoes with a mandolin

    Slice potatoes about ⅛ inch. I recommend a mandolin, but you can use a knife. Soak the potato slices in cold water until needed and then rinse and pat dry with paper towels.

    whisking roux in black pan

    In a larger pan, melt 3 tablespoons of butter over medium heat. Sprinkle in 3 tablespoons of flour and whisk for a few minutes to make a roux.

    adding milk to roux

    Add 1 ½ cups milk to the roux while whisking for a couple of minutes, and add 1 teaspoon salt, ½ teaspoon pepper, and ⅛ teaspoon cayenne pepper. Bring to a light boil, and this will start to thicken in a few more minutes.

    mixing cheese into sauce with a whisk

    Remove from heat and add 1 ½ cups of shredded sharp cheddar cheese—whisk until smooth.

    adding slices of potato to crock pot

    Layer half of the potatoes into a large crock pot that has been coated with PAM cooking spray. Put them in individually, so they are not stuck together—do not just dump them in.

    pouring cheese sauce over potato slices

    Pour half the cheese sauce over the first half of the potatoes. Add the second half of the potatoes, then the rest of the cheese sauce.

    potatoes topped with paprika

    Optionally, sprinkle lightly with paprika. Cook on low for about 8 hours.

    very brown scalloped potatoes in crock pot

    The edges will appear dark brown, but they are just crispy—the best part of many casseroles. The internal temperature should be 200+° if possible. Some crock pots will only get to 190°, which is fine.

    scalloped potatoes on a large spoon

    Be sure to let the casserole rest for 10-15 minutes after cooking to firm up before serving.

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    📝Recipe

    Scalloped Potatoes on white plate

    Crock Pot Scalloped Potatoes

    From Dan Mikesell AKA DrDan
    Everybody will love the great taste of this easy crock pot scalloped potato recipe with tender and creamy results. A perfect side dish, add ham to make classic scalloped potatoes with ham for dinner. Either way, this is great comfort food you can make in your crock pot.
    Tap to leave a Rating
    4.12 from 71 votes
    Print Email CollectionCollected
    Prep Time: 20 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 20 minutes
    Servings #/Adjust if desired 8

    Ingredients

    US Customary - Convert to Metric
    • 2 pounds Russet potatoes - 4-6 medium russets. Peeled and cut into ⅛ inch slices. To make about 4 cups
    • 3 tablespoons butter
    • 3 tablespoons flour
    • 12 oz milk
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • ⅛ teaspoon cayenne pepper - optional
    • 1 ½ cups shredded cheddar cheese - or cheese of choice
    • sprinkle paprika - optional

    To Make It Scalloped Potatoes with Ham

    • 2-3 cups ham - sliced or diced. More or less is fine.
    Prevent your screen from going dark

    Instructions

    • Two pounds of russet potatoes is about 5-6 medium potatoes should make about 4 cups of slices of potatoes.
      potatoes with cheese and scalloped potatoe ingredients
    • Slice potatoes about ⅛ inch. I recommend a mandolin, but you can use a knife. Soak the potato slices in cold water until needed and then rinse and pat dry with paper towels.
      cutting potatoes with a mandolin
    • In a larger pan, melt 3 tablespoons of butter over medium heat. Sprinkle in 3 tablespoons of flour and whisk for a few minutes to make a roux.
      whisking roux in black pan
    • Add 1 ½ cups milk to the roux while whisking for a couple of minutes, and add 1 teaspoon salt, ½ teaspoon pepper, and ⅛ teaspoon cayenne pepper. Bring to a light boil, and this will start to thicken in a few more minutes.
      adding milk to roux
    • Remove from heat and add 1 ½ cups of shredded sharp cheddar cheese—whisk until smooth.
      mixing cheese into sauce with a whisk
    • Layer half of the potatoes into a large crock pot that has been coated with PAM cooking spray. Put them in individually, so they are not stuck together—do not just dump them in.
      adding slices of potato to crock pot
    • Pour half the cheese sauce over the first half of the potatoes. Add the second half of the potatoes, then the rest of the cheese sauce.
      pouring cheese sauce over potato slices
    • Optionally, sprinkle lightly with paprika. Cook on low for about 8 hours.
      potatoes topped with paprika
    • The edges will appear dark brown, but they are just crispy—the best part of many casseroles. The internal temperature should be 200+° if possible. Some crock pots will only get to 190°, which is fine.
      very brown scalloped potatoes in crock pot
    • Let the casserole rest for 10-15 minutes after cooking to firm up before serving.
      scalloped potatoes on a large spoon
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. This needs a 4 quart or bigger crock pot, but I suggest a 6 quart to get more crispy edge.
    2. A half recipe works in a 3-quart crock pot.
    3. Use the potatoes you want, but Russets are standard and work well, but they should be peeled. Other potatoes with thinner skin do not need to be peeled.
    4. Try to use a mandolin to cut the potatoes. It works much better. BUT PLEASE BE SAFE.
    5. Put the potato slices in one at a time to prevent sticking. Also, be sure to soak, rinse, and pat dry the potato slices.
    6. Cheap generic cheese can separate from long cooking. If you have this problem, use better cheese. Discussed in the post.
    7. You can add diced or sliced ham with the potatoes. About 2-3 cups is a good amount, but a bit more or less is fine. That is ¾ to 1 pound.
    8. The endpoint of cooking is the color of the top and edges along with 190+°. but 200+° preferred. That should take about 8 hours on low and about 5 on high.
    9. REMEMBER, CROCK POTS VARY A LOT, especially older crock pots. So pay attention to the endpoints. Do not burn the edges, dark brown is good, but burnt is not.
    10. If it finishes early, just turn off the crock pot and keep covered. It will stay warm for a long time.
    11. Good refrigerated for 3-4 days and in the freezer for 3-4 months. Reheat is nicer in an oven, but the microwave is OK. Be sure it is thawed if frozen.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Crock Pot Scalloped Potatoes
    Amount Per Serving
    Calories 317 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 8g40%
    Polyunsaturated Fat 4g
    Monounsaturated Fat 4g
    Cholesterol 13mg4%
    Sodium 552mg23%
    Potassium 624mg18%
    Carbohydrates 28g9%
    Fiber 3g12%
    Sugar 3g3%
    Protein 10g20%
    Vitamin A 250IU5%
    Vitamin C 28.1mg34%
    Calcium 70mg7%
    Iron 1.3mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Side Dish|Vegetable
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published January 9, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    More Crock Pot Recipes

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    • Small Crock Pot Beef Stew
    • Crock Pot Chicken Stew
    • Old Fashioned Vegetable Beef Soup—Stovetop or Crock Pot

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    Comments

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    1. Jill Jameson

      September 12, 2020 at 4:01 pm

      5 stars
      Super good and creamy. I made 1\2 Receipe and they were done in 1 1\2 hour! Will keep this one!

      Reply
    2. Dave

      October 03, 2019 at 1:29 pm

      5 stars
      Dear Sir. I remember the "scalloped" potatoes my mom made, but I never saw her make them. They always had a kind of white sauce and cheese, but not sure what kind of cheese. Bear in mind, this was back in the early 50s. :0) My folks were on the poorer side, so not sure what kind of cheese she may have used. Maybe velveeta???? Could a white sauce be made with this like your oven baked scalloped potatoe recipe???

      Reply
      • Dan Mikesell AKA DrDan

        October 03, 2019 at 2:03 pm

        Hi Dave,

        Welcome to the blog.

        I too remember the 50's, my mother usually did Velveeta if she could afford it which was not often. But I love some cheese in there.

        This crockpot version is more of a technique post. People should stop telling me I can't do that.

        The recipe (I think) is my oven-baked scalloped potatoes but cooked differently. I have second scalloped potatoes and ham recipe that has a slightly different sauce that was based on a different original recipe. But both use cheese. (Links in post).

        After going through all that, these sauces are just a white sauce (same instructions) with cheese melted into the sauce after thickened. So if you want it as my mother (and your mother probably) usually made it, just skip the cheese. But I suggest the cheese both for the taste and I do love that crustiness at the end which is the cheese carmelizing.

        Hope that helps.

        Dan

    3. Bonnie Coiner

      July 27, 2019 at 9:18 pm

      5 stars
      Delish! One of the best scalloped potatoes I have eaten!

      Reply
    4. Sue

      June 29, 2019 at 3:36 pm

      Nutrition info is given for "one serving". What amount is considered a serving? In other words, how many servings are in this recipe?

      Reply
      • Dan Mikesell AKA DrDan

        June 29, 2019 at 5:01 pm

        Hi Sue,
        Welcome to the blog.
        The recipe states 8 serving. That is about one cup.
        Dan

    5. Glady

      January 20, 2019 at 11:17 am

      This was fantastic and yummy. So easy. Thanks for the great recipes

      Reply
      • DrDan

        January 21, 2019 at 6:37 pm

        Hi Glady,
        Welcome to the blog.
        This is a nice little recipe that I really like but doesn't get much attention.
        Thanks for the note.
        Dan

    6. Jamie

      December 16, 2018 at 5:03 pm

      I see this is cooked on low for 8 hrs. I was thinking of making this for Christmas. Can you cook this recipe on high? And for how long would I do this for?

      Reply
      • DrDan

        December 16, 2018 at 6:02 pm

        Hi Jamie,

        Welcome to the blog.

        I would probably work in 4-5 hours. BUT there are some issues.

        Most important is that different crock pots cook different especially on high. Current crock pots should (but not always) have a max temperature of 212 just like low but it is how fast they get there. Some crock pots, especially older ones, run amuck and go into the 250 range and sometimes 300 degrees plus. With most recipes, soups and chilis, for example, it doesn't matter much but with this recipe, it could be a disaster.

        One rule I always follow is never to try a recipe for the first time for an important meal. Here with crock pot variability, it is a must.

        So the answer is yes it probably would work and 4-5 hours but please try it this week first. Otherwise, the classic oven recipes are reliable.

        Dan

    7. Zen

      April 15, 2018 at 1:15 pm

      I am making this today for family dinner (minus the cheese because my MIL can’t eat that). I loved the comments from Mike. Sending love to to you and your wife!

      Reply
    8. Tracy

      November 12, 2017 at 9:37 am

      We wanted to like this but after draining all the grease off that settled on the top from the butter separating by the time this dish is done, it still was super greasy. Every time after setting for a bit. Ended up adding several other ingredients to make this palatable.

      Reply
      • DrDan

        November 13, 2017 at 9:43 am

        Hi Tracy,

        Sorry it didn't work for you. Assuming that was fat you saw, there are only two sources of fat. First is the butter but that fat should be bonded with the flour from the roux so that leaves the cheese that seems to have separated on you. So I suspect the brand of cheese is the issue.

        Again, sorry it didn't work well for you.

        Dan

    9. Bobbie Smith

      April 14, 2017 at 7:56 am

      I need to know how to make them the day before. If I can follow the receipt and then re heat in the pot the next day? thank you

      Reply
      • DrDan

        April 14, 2017 at 8:13 am

        Hi Bobbie,
        That "should work" but I have never done it that way. I have done chili that way and it took about 2 hours to reheat but had more volume. This is thinner and less mass.

        Dan

    10. Mike

      January 27, 2017 at 3:28 pm

      My wife has always loved cheesy potatoes. She recently got over lung cancer, hip replacement surgery, and suffers from dementia. So at the age of 73, for the first time in my life, I have become chef (I never cooked before), housekeeper, cleaner, butler, and nurse.
      I made this recipe. The result was incredible. For my wife it was comfort food, and made her happy. We ate half of it last night with roast beef and sprouts and I plan to use the remaining half for dinner tonight.
      Thank you for this recipe that even a dummy like me could execute successfully. For my wife, it was more than a meal. It gave her comfort and happy memories of the past. (And you thought you were just sharing a recipe...).

      Reply
      • DrDan

        January 30, 2017 at 1:18 pm

        Hi Mike,
        It is amazing how something as simple as cheesy potatoes can make the day of dementia patients. It is the comfort of going back to older memories.
        I'm so glad it worked well for you and that you let me know. It made our day here.
        Let me know it there are other foods that might mean something for her and I will see if we can do them.
        DrDan

      • Vapetress

        February 06, 2017 at 10:54 pm

        I don't know if your wife, in her condition, thinks to say thank you for all you do for her, (karma, I'm sure, for all she used to do for you) but on behalf of your wife..
        Thank you 🤗💕

      • Mike

        April 04, 2017 at 8:06 pm

        Thank you, Dr. Dan and Vapetress, for your heartwarming comments.
        They feel more like support than mere comments and I am very grateful.

        Mike.

    11. Leslie

      January 12, 2017 at 9:39 pm

      I cut the recipe in half, decreased the salt and added leftover ham, it was delicious! Thanks for the recipe

      Reply
      • DrDan

        January 12, 2017 at 9:54 pm

        It does cry to be cut in half with a smaller crock pot. But my wife just loves the leftovers of scalloped potatoes, I would be shot with a smaller recipe. I had ham in the fridge but this was the side dish that day for pulled pork. So ham just didn't seem right.
        Thanks for the note.
        Dan

    12. Chris

      January 11, 2017 at 6:15 pm

      I see you have a nice fingertip remover, ha ha. I love mine but it scares me more than working for hours with my sharp knives.

      Great sounding idea, I've always just done mine in the oven. This is a good option.

      Reply
      • DrDan

        January 12, 2017 at 9:51 pm

        I have seen many mandolin injuries in ERs in my 40 yrs of medicine. Please note in the picture I'm using it correctly.
        Dan

    13. Nancy Weeks

      January 09, 2017 at 7:26 pm

      I never thought about doing scalloped potatoes in the crock pot. It never occurred to me that they would brown at all, let alone brown to almost burnt. Definitely one to try. Possibly tomorrow...I have a 10lb bag of spuds as it happens. I think I'll try it with guyere.

      Reply
      • DrDan

        January 09, 2017 at 7:30 pm

        We just finished the leftovers this evening. They heat up well in the microwave. Yep nicely browned.
        Thanks for the note.
        Dan

    14. kathleen

      January 09, 2017 at 4:32 pm

      A fav. I like to combine it with a pot roast of pork. Now, oh dear /sark I am forced to use cream because no milk.

      Reply
      • DrDan

        January 09, 2017 at 5:00 pm

        Too bad about the milk but I think the cream MAY work.... :)

        Dan

    15. Pat Monahan

      January 09, 2017 at 4:00 pm

      What do you mean by a large crock pot? 6 qts, 4 qts?

      Reply
      • DrDan

        January 09, 2017 at 4:07 pm

        4 qt minimum but I would prefer a 6 qt plus for a full recipe. The thicker it is, the harder to get to the final internal temperature.

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