A perfect side-dish or add ham to make the classic scalloped potatoes with ham. Either way, this is great comfort food you can now make in your crock pot.
Introduction
I love potatoes but make them cheesy, creamy, and tender, then I will follow you home. This recipe is a crock pot adoption of my oven version of scalloped potatoes.
My oven recipe is very good, but it takes me longer to wipe up than I like. I have to pay attention, and it seems to eat up my time when I'm working on other components of the meal. So I don't do it often.
A crock pot recipe would seem to address some of those issues by time-shifting the work and if possible, simplify even more.
One thing I have against many crock pot recipes is that can of soup. I just don't like the idea or the taste. So mine is slightly more involved with making an easy roux-based sauce—slightly more work but worth it.
I read many crock pot scalloped potatoes recipes, but there were way too many cans of soup just dumped in lots of crock pots—nothing I would want to eat. A few looked ok, but I liked my oven recipe better. So it was conversion time.
My original recipe was based on food.com Scalloped Potatoes recipe. It still looked great, just not a crock pot recipe. A change here and a simplification there, and I had what I wanted. I will enjoy them over and over as long as my mandolin holds up.
My Rating
Excellent. My wife is guarding the leftovers.
👨🍳Scalloped vs. Au Gratin
I call this scalloped 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 the cheese.
Au Gratin means grated and usually refers to cheese. So this recipe could be called Scalloped or Au Gratin or Scalloped Au Gratin.
🥔Potatoes
All potatoes will cook about the same. The main difference will be the thick skin on Russets, and they will have a bit more starch. So Russets are an excellent choice here and what we usually use.
But other potatoes, like a Yukon Gold, would work great here. I would not use a small potato just because it will cause extra work for no real return.
If you use Russets, they should be peeled due to the tough skin. Thinner skin potatoes can be peeled or unpeeled.
✔️Tips
The Cheese
Most people will use mild or sharp cheddar, but Monterey Jack or Gruyere would be nice also.
The Crock Pot Size
I like to use a large crock pot of 6-quarts or above. This will be a thinner casserole but allow more crispy top and edges. You can fit this in a 4-quart crock pot.
How Long to Cook
This takes about 8 hours on low and 4-5 hours on high. If you use a smaller crock pot or a double recipe, it can take a bit longer to cook.
Also, remember that crock pot varies 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; think of it as a scallop potato version of "burnt ends" from the BBQ joint. You will be tempted to end the cooking early but don't.
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, that is still good.
If your crock pot runs hot, then your edges may burn. So know your pot. But that very dark brown is tasty.
Storage and Reheating
Good refrigerated for 3-4 days and frozen for 3-4 months.
We much prefer this reheated in an oven, but a microwave works well, also.
🐖Adding Ham
You can easily make this Scalloped Potatoes with Ham. Just mix some well-trimmed ham in with the potato slices. Use about 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.
📖Potato Recipes
Old Fashion Scalloped Potatoes and Ham
Old Fashion Scalloped Potatoes
Crock Pot Cheesy Potatoes from Real Potatoes
Crispy Parmesan Baked Potatoes
🖼️Step-by-Step Instructions
2 pounds of russet potatoes is about 5-6 medium potatoes.
Slice potatoes about ⅛ inch. I recommend a mandolin here. Here is my new Oxy mandolin. It is highly recommended. Let's be careful and not end up in the ER. Soak the potato slices in cold water until needed and then rinse and pat dry.
Start the sauce with 3 tablespoons butter over medium heat. When melted, add 3 tablespoon flour and whisk for a few minutes.
Add 1 ½ cup milk. Frequently whisk 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.
Remove from heat and add 1 ½ cup of shredded cheese. I used sharp cheddar. Whisk until smooth.
Layer half of the potatoes into a large crock pot that has been sprayed with PAM. Put them in individually, so they are not stuck together. Do not just dump them in.
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.
Now give a light sprinkle of paprika. Cook on low for about 8 hours.
The edges will appear dark brown, but they are just crispy like 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.
Be sure to let the casserole rest for 10-15 minutes after cooking to firm up before serving.
📖 Recipe
Crock Pot Scalloped Potatoes
Ingredients
- 2 pounds potatoes - 6 medium russets. Pealed and cut into ⅛ inch slices.
- 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
- 3 cups ham - sliced or diced. More or less is fine.
Instructions
- 2 pounds of russet potatoes is about 5-6 medium potatoes.
- Slice potatoes about ⅛ inch. I recommend a mandolin here. Soak the potato slices in cold water until needed and then rinse and pat dry.
- Start the sauce with 3 tablespoons butter over medium heat. When melted, add 3 tablespoon flour and whisk for a few minutes.
- Add 1 ½ cup milk. Frequently whisk 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.
- Remove from heat and add 1 ½ cup of shredded cheese. I used sharp cheddar. Whisk until smooth.
- Layer half of the potatoes into a large crock pot that has been sprayed with PAM. Put them in individually, so they are not stuck together. Do not just dump them in. Add ham with the potatoes if you are using ham.
- 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.
- Now give a light sprinkle of paprika. Cook on low for about 8 hours.
- The edges will appear dark brown, but they are just crispy like 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.
- Let the casserole rest for 10-15 minutes after cooking to firm up before serving.
Recipe Notes
Pro Tips
- This needs a 4 quart or bigger crock pot but I suggest a 6 quart to get more crispy edge.
- A half recipe works in a 3-quart crock pot.
- 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.
- Try to use a mandolin to cut the potatoes. It works much better. BUT PLEASE BE SAFE.
- Put the potato slices in one at a time to prevent sticking. Also, be sure to soak, rinse, and pat dry the potato slices.
- Cheap generic cheese can separate from long cooking. If you have this problem, use a better cheese.
- You can add diced or sliced ham with the potatoes. About 3 cups is a good amount but a bit more or less is fine. That is ¾ to 1 pound.
- 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.
- 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, burnt is not.
- If it finishes early, just turn off the crock pot and keep covered. It will stay warm a long time.
- Good refrigerated for 3-4 days and in the freezer for 3-4 months. Reheat is nicer in an oven but 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
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Editor's Note: Originally Published January 9, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Jill Jameson
Super good and creamy. I made 1\2 Receipe and they were done in 1 1\2 hour! Will keep this one!
Dave
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???
Dan Mikesell AKA DrDan
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
Bonnie Coiner
Delish! One of the best scalloped potatoes I have eaten!
Sue
Nutrition info is given for "one serving". What amount is considered a serving? In other words, how many servings are in this recipe?
Dan Mikesell AKA DrDan
Hi Sue,
Welcome to the blog.
The recipe states 8 serving. That is about one cup.
Dan
Glady
This was fantastic and yummy. So easy. Thanks for the great recipes
DrDan
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
Jamie
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?
DrDan
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
Zen
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!
Tracy
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.
DrDan
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
Bobbie Smith
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
DrDan
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
Mike
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...).
DrDan
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
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
Thank you, Dr. Dan and Vapetress, for your heartwarming comments.
They feel more like support than mere comments and I am very grateful.
Mike.
Leslie
I cut the recipe in half, decreased the salt and added leftover ham, it was delicious! Thanks for the recipe
DrDan
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
Chris
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.
DrDan
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
Nancy Weeks
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.
DrDan
We just finished the leftovers this evening. They heat up well in the microwave. Yep nicely browned.
Thanks for the note.
Dan
kathleen
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.
DrDan
Too bad about the milk but I think the cream MAY work.... :)
Dan
Pat Monahan
What do you mean by a large crock pot? 6 qts, 4 qts?
DrDan
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.