Slow Cooker Scalloped Potatoes with Gruyere
These slow cooker scalloped potatoes are creamy, cheesy, tender, and incredibly easy to prepare. Thinly sliced potatoes slowly cook in rich heavy cream and melted Gruyere cheese until every layer is soft and flavorful.
With just four simple ingredients, this easy scalloped potato recipe is perfect for Thanksgiving, Christmas, Easter, holiday potlucks, Sunday dinners, or any family meal when you want a comforting side dish without spending hours in the kitchen.
The slow cooker does most of the work, making these creamy crockpot scalloped potatoes an especially convenient choice for busy cooks.
Why You’ll Love These Slow Cooker Scalloped Potatoes
- Only 4 ingredients: A short ingredient list makes this recipe simple and affordable.
- Easy hands-off cooking: The slow cooker takes care of the cooking while you prepare the rest of the meal.
- Extra creamy: Heavy cream combines with potato starch to create a rich, silky sauce.
- Perfectly cheesy: Gruyere adds a delicious nutty flavor and creates a bubbling, golden finish.
- Great for holidays and potlucks: The potatoes can stay warm in the slow cooker until serving time.
- Family-friendly: Swap Gruyere for mozzarella or mild white cheddar for a gentler cheese flavor.
- Easy to make ahead: The potatoes can be sliced several hours before cooking.
Ingredients
- 3 pounds German Butterball potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 2 1/2 cups shredded Gruyere cheese
- 1 1/2 teaspoons kosher salt
How to Make Slow Cooker Scalloped Potatoes
1. Prepare the slow cooker
Lightly butter or spray the inside of a 6-quart oval slow cooker.
Place the thinly sliced potatoes in a large bowl and toss them with the kosher salt to distribute the seasoning evenly.
2. Build the layers
Arrange about one-third of the potatoes in the bottom of the slow cooker.
Sprinkle with one-third of the shredded Gruyere and drizzle with approximately one-third of the heavy cream.
Repeat the layers twice more, finishing with the remaining Gruyere and cream on top.
3. Slow cook
Cover and cook on LOW for 5 to 6 hours, or until the potatoes are completely tender when pierced with a knife and the cream sauce is bubbling around the edges.
For a thicker, more golden top, remove the lid during the final 20 to 30 minutes.
4. Let the potatoes rest
Turn off the slow cooker and leave the potatoes uncovered for 10 to 15 minutes.
This short resting period allows the creamy sauce to settle and thicken slightly before serving.
Serve directly from the slow cooker or spoon onto individual plates.
Tips for the Best Crockpot Scalloped Potatoes
Slice the potatoes evenly: A mandoline or food processor slicing blade makes it easier to create thin, uniform slices. Even slices help the potatoes cook at the same rate.
Use LOW heat: Cooking slowly helps the cream thicken gradually and reduces the chance of the sauce separating or curdling.
Don’t skip the resting time: Allowing the potatoes to rest after cooking gives the sauce time to become slightly thicker and creamier.
Prepare the potatoes ahead: If needed, peel and slice the potatoes a few hours in advance. Keep them submerged in cold water in the refrigerator, then drain and pat them completely dry before assembling.
Add fresh herbs: A sprinkle of chopped parsley or chives gives the finished dish a fresh flavor and a beautiful presentation.
Easy Variations
Mild cheesy scalloped potatoes: Replace some or all of the Gruyere with mild mozzarella or white cheddar.
Herb scalloped potatoes: Add chopped fresh thyme, parsley, or chives before serving.
Extra cheesy: Add a little additional shredded cheese over the top during the final stage of cooking.
What to Serve with Scalloped Potatoes
These creamy slow cooker potatoes pair beautifully with roasted chicken, baked ham, meatballs, grilled meats, or a simple green salad.
For a holiday dinner, serve them alongside green beans, glazed carrots, dinner rolls, cranberry relish, or roasted vegetables.
Frequently Asked Questions
Can I make scalloped potatoes in a slow cooker?
Yes. Thinly sliced potatoes can be layered with cream and cheese and cooked on LOW until tender and creamy.
How long do scalloped potatoes take in a Crockpot?
These scalloped potatoes generally take 5 to 6 hours on LOW in a 6-quart slow cooker.
Why should I cook scalloped potatoes on LOW?
LOW heat provides gentler, more even cooking and helps the cream-based sauce develop a smooth texture.
Can I use a different cheese instead of Gruyere?
Absolutely. Mild mozzarella or white cheddar can be substituted if you prefer a less nutty cheese flavor.
Can I prepare scalloped potatoes ahead of time?
Yes. You can peel and slice the potatoes several hours ahead. Keep them submerged in cold water in the refrigerator, then drain and dry them thoroughly before assembling.
