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Slow Cooker Scalloped Potatoes


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Rate this recipe 4.6/5 (16 Votes)


  • 1 1/2 c. half-and-half
  • 1/2 c. chicken broth
  • 1 tbsp. paprika
  • 1 tbsp. nutmeg
  • 2 tbsp. fresh thyme, chopped
  • 2 tbsp. fresh rosemary, chopped
  • 2 tbsp. garlic powder
  • 3 lb. russet potatoes, sliced 1/4 inch thick
  • 1 1/2 c. freshly grated Parmesan
  • 1 1/2 c. grated Gruyère
  • kosher salt
  • Freshly ground black pepper


Adapted from


Step 1

In a large bowl, pour half-and-half, chicken broth, paprika, nutmeg, thyme, rosemary and garlic and stir to combine.
Cover the bottom of a crockpot with a layer of potatoes, then top with 1/3 of cream mixture, 1/2 cup parmesan and 1/2 cup of gruyère. Layer to the top with remaining potatoes, cream sauce and cheeses, then season with salt and pepper. Cover and cook on high for 4 hours.
Remove the lid, turn off heat, and let set 30 minutes. Transfer to a bowl and garnish with more thyme and rosemary, then serve.

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