This creamy crockpot scalloped potatoes recipe is my husband's favorite.
He loves ordering these cheesy scalloped potatoes when we dine out.
So I decided to create an easy crockpot version of this dish that you can make at home.
Make this classic potato side dish for special occasions or holiday dinners.
What are scalloped potatoes?
You may know these types of recipes as “au gratin potatoes.”
Some people use the terms interchangeably. But there is a difference!
According to DifferenceBetween.net, scalloped potatoes got their name from the Old English word “collop” which means to thinly slice.
And au gratin potatoes got their name from the French words “grater” and “gratine” which means to scrape, crust, or skin.
Both dishes are baked, but you can cook au gratin potatoes on a grill or boiler.
You cook scalloped potatoes in cream while au gratin potatoes are baked with cheese.
Both feature a creamy cheese sauce. Serve this delicious side dish with chicken, turkey or pork dishes such as:
How to make crockpot scalloped potatoes
This recipe for crock-pot scalloped potatoes is so easy you'll never make them in the oven again.
1. Lightly grease the inside of a 6-quart slow cooker or spray with softened butter.
You can also use a slow cooker liner to line the crock for easy cleanup.
2. Combine half-and-half, chicken broth, flour, garlic powder, and seasoned salt in a medium bowl.
3. In another bowl mix together the grated and shredded cheeses.
4. Wash, peel (if needed), and slice the potatoes to 1/8-inch thickness with either a mandoline slicer or a sharp chef's knife.
5. Add a layer of potatoes and half of the diced onions to the crockpot.
6. Sprinkle with salt and pepper, to taste.
7. Pour half of the milk and flour sauce mixture over potatoes (about 1 cup).
8. Scatter half of the cheese blend over the top.
9. Repeat with a layer of potato slices and onions.
10. Sprinkle with salt and pepper, to taste.
11. Pour the remaining milk sauce over the potato slices and onions.
12. Add the remaining cheese blend.
13. Place the lid on the crock-pot. Cook on low for 6 hours or until the sauce thickens and potatoes are tender.
14. Serve immediately.
15. Store leftovers in the refrigerator.
What variety of potato should you use?
Using Russet potatoes? Make sure to wash and peel them.
If you want to save time by skipping peeling, use Yukon gold or red potatoes.
Do I have to use half-and-half?
To get maximum creaminess, use half-and-half. (If you want to go nuts, use heavy cream.)
If that's too much, you can use whole milk, but the sauce won't be as creamy.
Don't use skim milk, 1% or 2% milk or your recipe won't turn out as rich and creamy.
How to make gluten free scalloped potatoes
Flour: If you're gluten free, use gluten free all-purpose flour instead of regular all-purpose flour.
My favorite gluten free flour is Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, which cooks up just like regular flour.
Check out my Best Gluten Free Products List to find more of my favorite gluten free baking products!
Chicken broth: Make sure the broth you're using is certified as gluten free on the label.
What kind of cheese?
This scalloped potato recipe calls for Gruyère, Mozzarella, and Parmesan, giving this dish a Swiss-Italian flare.
Other scalloped potato dishes use sharp cheddar cheese. If you wish, you can use shredded cheddar instead of Gruyère.
Is shredded cheese gluten free?
According to Very Well Fit both Kraft and Sargento say their shredded cheeses are gluten-free.
But if you have concerns, you should shred your own cheese.
What is seasoned salt?
You can use a store-bought seasoned salt like Lawry’s. (My mom used it on everything.)
Or you can make your own homemade seasoned salt blend from spices in your pantry.
- 2 pounds Russet potatoes, sliced 1/8 inch thin
- 1/2 cup diced onion, divided
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups half-and-half
- 1/2 cup chicken broth
- 2 tablespoons all-purpose flour (regular or gluten free)
- 1/2 teaspoon garlic powder
- 2 teaspoons seasoned salt
- 1 1/2 cups shredded Gruyère cheese
- 1/3 cup grated Parmesan cheese
- 1/2 cup shredded Mozzarella cheese, divided
- Salt and black pepper, to taste
- 1 tablespoon chives, minced for garnish, optional
- Lightly grease the inside of a 6-quart slow cooker with the softened butter. Or use a slow cooker liner to line the crock.
- In a medium bowl, combine the half-and-half, stock, flour, garlic powder, and seasoned salt.
- In another bowl, mix together the cheeses.
- Wash the potatoes. Then slice to 1/8 inch thickness.
- Add a layer of potatoes and half the diced onions to the crockpot.'
- Sprinkle with salt and pepper, to taste.
- Pour half of the sauce mixture over potatoes, about 1 cup.
- Scatter half of the cheese blend over the top.
- Repeat with a layer of potato slices and diced onions.
- Sprinkle with salt and pepper, to taste.
- Pour remaining milk and flour sauce over potatoes.
- Add the remaining cheese.
- Place lid on crockpot and cook on low for 6 hours or until the sauce thickens and potatoes are tender.
- Serve immediately.
- Store leftovers in the refrigerator.
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Amount Per Serving: Calories: 311Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 77mgSodium: 1099mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 15g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.