Slow cooker cheesy potatoes are gooey, creamy, and just plain amazing. Sliced potatoes slow cooked together with cream and two different kinds of cheese. A wonderful side dish you will want to serve all year long.
WARNING: If you are lactose intolerant, avoiding carbs, or on a low-fat diet, this recipe is not for you (But this recipe is!!). Assuming you are not in one of those categories - run, don't walk, to the closest market to pick up the ingredients for this dish. It is that good!
Whether you prefer to call it potatoes au gratin (potatoes made with cheese), scalloped potatoes (potatoes made with cream), or just plain cheesy potatoes, this deliciousness belongs on your table! To start, you will need to gather the following:
- potatoes, peeled and sliced
- shredded cheddar cheese
- shredded gruyere cheese
- heavy cream
- minced garlic
- onion powder
- Worcestershire sauce
- non-stick cooking spray
🥣How to make this dish
The toughest part about making homemade scalloped potatoes is slicing the potatoes and grating the cheese. Neither of these is actually hard, but they can be time-consuming (if you are lazy like me, see shortcuts below!) Slicing potatoes thin will make for the most delicious and easy to cook version of this dish.
After your potatoes are peeled and sliced, you need to prep your slow cooker. This dish can be cooked with or without a liner. If you choose to use a liner, slow cooker liners or parchment paper each work equally well. Regardless of whether you choose to use a liner or not, the first step is to spray with a non-stick spray of your choice.
The final prep step is to mix the cream, onion, garlic, and Worcestershire sauce in a pourable bowl or measuring device and whisk together until well combined.
Next, you will layer everything in your slow cooker. First, add a layer of potatoes. The potato slices should overlap slightly so that they fully cover the bottom of your crockpot. After this first layer is down, pour about ⅓ of your cream mixture over the potato layer. Follow with a thick layer of grated cheese. I prefer to mix the two grated cheeses together before layering, but that is optional.
Repeat each layer three times. Each time start with potatoes and end with shredded cheese. Be sure to end with a layer of shredded cheese on the very top. When finished layering, cover with your slow cooker lid and cook on high for about 4 hours.
This dish is a great option when your oven is already overflowing. It is also a terrific side dish for a BBQ. Just set it up, turn it on and head outside with your drink to fire up the grill!
Don't expect much in the way of leftovers! If it does happen, au gratin potatoes store well in airtight containers. Leftovers will last in the refrigerator for 3-5 days. Frozen leftovers will last for up to 4 months. Both frozen and fresh cheesy potatoes can easily reheated in the microwave.
❓Frequently asked questions
Absolutely! There are a number of different recipes calling for potatoes as an ingredient. You do not need to pre-cook potatoes to use them in your slow cooker!
Au gratin potatoes are made with cheese where as scalloped potatoes are cooked in cream.
Nope! Some people soak their sliced potatoes in cold water to remove some of the starch, but that is fully unrelated to cooking them. Slow cooker potatoes do not need to be submerged to cook.
Hard or crunchy potato slices in your cheesy potatoes is usually a sign that that they haven't cooked long enough. It is important to try to make your slices uniform in width so that they will cook through evenly.
😉Hints & hacks
- Looking to make this dish a little easier? Try using pre-sliced potatoes and pre-grated cheese.
- Slice potatoes as thinly as possible. Thinner slices will cook a little faster and more uniformly.
- This is a great dish if your people will be eating at different times. After the cooking time, turn your slow cooker to warm (or have it automatically switch to warm if your slow cooker has this feature) and everyone can have a hot and filling side dish, no matter what time they are ready to eat.
- These potatoes are perfect for a potluck or any time you need to travel with a warm culinary creation. Just cook your potatoes and take your slow cooker on the road. Plug in once you have reached your destination, set your potatoes to warm and serve when the desired internal temperature has been reached.
- I always recommend the use of a slow cooker liner. Of course, this is an optional step. I like to purchase my liners in bulk for a less expensive per-piece price.
- Not a fan of slow cooker liners? Parchment paper works just as well with this particular recipe.
- In the market for a new slow cooker? Here is the one I am currently lusting after.
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Lazy Slow Cooker Cheesy Scalloped Potatoes Recipe
- 3.5 quart slow cooker or larger
- slow cooker liner or parchment paper (optional)
- slicer or knife
- 5-6 medium potatoes, peeled and sliced
- 8 oz shredded cheddar cheese
- 8 oz shredded gruyere cheese
- 1½ cups heavy cream
- 1 tablespoon minced garlic
- ¼ teaspoon onion powder
- ½ teaspoon Worchestershire sauce
- non stick cooking spray
- line slow cooker with liner or parchment paper, if using
- spray liner (if using) or slow cooker with non-stick spray
- grate both cheeses and stir together in a mixing bowl.
- in a bowl or glass cup with a pouring spout, whisk together cream, garlic, onion powder and worcestershire sauce.
- add one layer of thinly sliced potatoes all over bottom of slow cooker
- pour ⅓ of cream mixture over potatoes
- sprinkle ⅓ of grated cheese mixture over cream and potatoes
- repeat all layering steps two more times beginning with potatoes and finishing with a top layer of cheese.
- cover slow cooker and cook on high for 4 hours.
- add salt and pepper to taste