Creamy Slow Cooker Scalloped Potatoes

Scalloped potatoes have always been one of those side dishes that make any meal feel special. I love serving them with holiday ham or even just a simple weeknight roast chicken. But standing over the stove, stirring cream sauce and layering potatoes in the oven? That’s a lot of work when I’ve got other dishes to worry about.

That’s why I started making them in my slow cooker instead. I can slice the potatoes in the morning, throw everything together, and let it cook while I’m getting other things done. No babysitting required. The potatoes come out creamy and tender every single time.

Want them extra cheesy? Add more cheese. Prefer them with herbs? Toss some in. The slow cooker does all the heavy lifting, and I get to look like I spent hours in the kitchen when really I just spent about ten minutes prepping.

What Kind of Potatoes Should I Use?

Russet potatoes are absolutely the way to go for scalloped potatoes, and there’s a good reason why. These starchy potatoes break down just enough during the long, slow cooking process to help thicken your cream sauce naturally, while still holding their shape in nice, tender layers. You could use Yukon Gold potatoes if that’s what you have on hand, but they won’t give you quite the same creamy texture since they’re more waxy than starchy. When you’re prepping your russets, try to slice them evenly – about 1/8 to 1/4 inch thick – so they cook at the same rate and you don’t end up with some pieces that are mushy while others are still firm.

Options for Substitutions

This creamy potato dish is pretty forgiving when it comes to swaps and substitutions:

• Light butter: Regular butter works perfectly fine here – just use the same amount. You can also try olive oil or even cream cheese for a different flavor profile.
• Skim milk: Any milk you have on hand will work – whole milk, 2%, or even half-and-half if you want extra richness. Heavy cream works too, but you might want to thin it out with a little water.
• Cottage cheese: If cottage cheese isn’t your thing, try Greek yogurt or sour cream instead. Use the same amount and skip the extra tablespoon of milk.
• Gruyere cheese: Gruyere can be pricey, so feel free to use Swiss cheese, fontina, or even more cheddar. The key is using a good melting cheese.
• Fresh thyme: Dried thyme works great too – just use about 1/2 teaspoon since dried herbs are more concentrated. Rosemary or sage would also be tasty alternatives.
• Russet potatoes: Yukon Gold potatoes are actually my favorite swap here since they’re naturally creamier and hold their shape well. You can also mix different potato varieties for interesting texture.

Watch Out for These Mistakes While Cooking

The biggest mistake with slow cooker scalloped potatoes is cutting your potatoes too thick, which leads to uneven cooking – aim for slices that are about 1/8 inch thick using a mandoline or sharp knife for consistent results.

Another common error is not layering the potatoes properly or overcrowding the slow cooker, so make sure to arrange them in overlapping layers and don’t fill your cooker more than two-thirds full to ensure even heat distribution.

To prevent curdling of your cheese sauce, always mix the cottage cheese mixture thoroughly before adding it to the slow cooker, and resist the urge to lift the lid frequently since this releases heat and extends cooking time.

Finally, test for doneness by piercing the potatoes with a fork – they should be tender but not mushy, and if the top seems too pale, you can always transfer the insert to the oven for a few minutes to brown the cheese.

What to Serve With Scalloped Potatoes?

These creamy scalloped potatoes are the perfect side dish for just about any protein you can think of! They pair beautifully with roasted chicken, grilled pork chops, or a nice piece of baked salmon since the rich, cheesy potatoes balance out lighter main dishes really well. I love serving them alongside a simple green vegetable like steamed broccoli or roasted green beans to add some color and freshness to the plate. For special occasions, they’re amazing with holiday favorites like ham or prime rib, and the creamy texture makes them a crowd-pleaser at potlucks and family dinners.

Storage Instructions

Refrigerate: These creamy scalloped potatoes keep really well in the fridge for up to 4 days. Just cover your slow cooker insert or transfer them to an airtight container once they’ve cooled down. The flavors actually get even better after sitting overnight!

Freeze: You can freeze portions of these potatoes for up to 3 months, though the texture might be slightly different when thawed. I like to freeze them in individual serving containers so I can grab just what I need. Let them thaw completely in the fridge before reheating.

Warm Up: To reheat, pop them in the oven at 350°F for about 20-25 minutes until heated through, or microwave individual portions on medium power. You might want to add a splash of milk if they seem a bit thick after reheating. A sprinkle of fresh thyme on top makes them look fresh again!

Preparation Time	20-30 minutes
Cooking Time	360-420 minutes
Total Time	380-450 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2000
• Protein: 85-95 g
• Fat: 40-48 g
• Carbohydrates: 300-340 g

Ingredients

For the cheese sauce:

• 1 1/2 tbsp all-purpose flour
• 2 tsp fresh thyme (minced, plus extra for garnish)
• 1/2 cup fat-free or low-fat cottage cheese (blended smooth with 1 tbsp skim milk)
• 3 tbsp light butter (I use Land O’Lakes with canola oil)
• 3 garlic cloves (freshly minced for best flavor)
• 2 tsp kosher salt
• 1/2 cup gruyere cheese, shredded
• 1 cup reduced-fat cheddar cheese, shredded
• 1 small yellow onion (finely diced)
• 1 tsp black pepper
• 2 cups skim milk (Fairlife is my preferred brand for this recipe)

For the potatoes:

• 4 lb russet potatoes (peeled and uniformly sliced 1/8-inch thick)

Step 1: Blend the Cottage Cheese

• 1/2 cup fat-free or low-fat cottage cheese, blended with 1 tbsp skim milk

In a food processor or blender, combine the fat-free or low-fat cottage cheese with 1 tablespoon of skim milk.

Blend until the mixture is completely smooth.

Set aside for later use.

Step 2: Cook the Onion and Garlic

• 1 small yellow onion, diced
• 3 garlic cloves, minced

Spray a large skillet with nonstick cooking spray and heat over medium heat.

Add the diced yellow onion and sauté for 3-4 minutes, stirring occasionally, until softened.

Add the minced garlic and cook for about 1 minute until fragrant.

I like to let the onion get slightly golden for extra sweetness in the final dish.

Step 3: Make the Cheese Sauce

• 3 tbsp light butter (Land O’Lakes with canola oil)
• 1 1/2 tbsp all-purpose flour
• 2 cups skim milk (such as Fairlife)
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tsp fresh thyme, minced (plus extra for topping)
• 1 cup reduced-fat cheddar cheese, shredded
• 1/2 cup Gruyere cheese, shredded
• blended cottage cheese from Step 1
• cooked onion and garlic from Step 2

Reduce the heat to medium-low and add the light butter to the skillet with the sautéed onion and garlic from Step 2.

Once the butter is melted, stir in the flour and cook, stirring constantly, for about 1 minute until smooth.

Slowly whisk in the 2 cups of skim milk to avoid lumps, ensuring a creamy texture.

Then, whisk in the kosher salt, minced thyme, and black pepper.

Bring the mixture to a gentle simmer, whisking constantly, until it thickens slightly.

Remove from the heat, then whisk in the shredded reduced-fat cheddar cheese, shredded Gruyere cheese, and the blended cottage cheese mixture from Step 1 until all the cheeses are fully melted and incorporated.

Step 4: Slice the Potatoes

• 4 lb russet potatoes, peeled

Peel the russet potatoes.

Using a mandoline slicer, slice the potatoes into very thin rounds, about 1/8-inch thick.

This will help the potatoes cook evenly and absorb the cheese sauce throughout.

Step 5: Assemble and Layer in Slow Cooker

• sliced potatoes from Step 4
• cheese sauce from Step 3
• extra fresh thyme (for topping)

Spray a 6-quart slow cooker with nonstick cooking spray.

Layer about one-third of the sliced potatoes from Step 4 on the bottom of the slow cooker.

Top with one-third of the cheese sauce from Step 3.

Repeat the layers two more times, finishing with the remaining cheese sauce on top.

Garnish the top with extra minced fresh thyme.

For a more vibrant finish, I sometimes add an extra sprinkle of cheddar here.

Step 6: Slow Cook and Rest

Cover the slow cooker and cook on LOW for 6 to 7 hours, or until the potatoes are tender and easily pierced with a fork or toothpick.

Turn off the slow cooker, uncover, and let the potatoes rest for 20 minutes before serving.

This resting time helps the sauce thicken and set, making for easier serving.