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slow cooker cheesy potatoes in a white Crockpot with chives
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Slow Cooker Crockpot Cheesy Potatoes

These Slow Cooker Crockpot Cheesy Potatoes are the ultimate comfort food and indulgence. Tender potato slices layered with melty cheese and a creamy sauce slow-cooked to perfection. Each bite is loaded with flavors and textures that will leave you craving more.
Course dinner, lunch
Cuisine American
Keyword Crockpot cheesy potatoes, Crockpot potatoes au gratin, slow cooker cheesy potatoes, slow cooker potatoes au gratin, slow cooker scalloped potatoes
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 servings
Calories 431kcal
Author Brandi Crawford

Equipment

Ingredients

  • 1 cup chicken broth
  • 1 cup milk Any milk is fine, including plant based milk.
  • 1/4 cup heavy whipping cream
  • 4 oz cream cheese Softened, measured solid.
  • 2 garlic cloves Minced
  • 1/2 teaspoon onion powder
  • salt and pepper to taste
  • 3 pounds russet potatoes Peeled and sliced into rounds 1/8-1/4 inch thick. Ensure the slices are evenly sized.
  • 1 cup grated cheddar cheese
  • 1 cup grated Gruyere cheese See notes.
  • 1/4 cup grated Parmesan reggiano cheese

Instructions

  • Combine the milk, broth, heavy cream, softened cream cheese, garlic, onion powder, salt, and pepper in a cup or bowl to create a sauce.
  • Add 1/3rd of the sliced potatoes to the bottom of the slow cooker (My slow cooker is 7 quart.) If your potatoes are not equal in size they will not cook at an even and consistent temperature. Smaller, thinner potatoes will cook first and may fall apart and become mushy.
  • Pour half of the sauce over the potatoes. Layer in 1/3rd of the grated cheese.
  • Add an additional 1/3rd of the potatoes to create another layer, add the remaining sauce, and 1/3rd of the grated cheese.
  • Add a final layer of potatoes and the remaining grated cheese.
  • Place the lid on the pot and cook the potatoes for 3-4 hours on High or 4-6 hours on Low. Every slow cooker cooks at varying speeds, even when they are the same brand. If it’s your first time making the dish be sure to keep a watchful eye.
    I don’t like to use the “Keep Warm” setting when making Crockpot potatoes. If you keep heat on the potatoes, when cooked they will soften up even more and will likely fall apart. Keep this is mind while cooking.
    Once the potatoes are fully cooked and soft, allow the dish to cool and stand for 20-30 minutes before serving. This will thicken up the cheesy cream sauce. Don’t skip this step. The sauce may look thin and runny at first, but it will thicken up upon standing.

Notes

  • Half and half or milk can be used to substitute heavy cream. These aren’t as thick as cream and will alter the texture and thickness of the sauce if used.
  • If you want really cheesy potatoes feel free to add more cheese than noted in the recipe.
  • Use your favorite cheese in this dish. You can substitute whatever you like.
  • Gruyere is a Swiss cheese with a nutty and slightly sweet flavor. It melts beautifully and adds a rich and complex taste to the potatoes. I love using it in the dish because it gives the dish a restaurant-quality feel. It’s amazing, but feel free to omit it if you wish.
  • Ensure your cream cheese is softened before using it in the dish. If the cream cheese isn't softened you will notice white spots and separation throughout. You can usually stir and they will go away.
  • Potatoes are bland. You will need salt to add flavor to the dish.  If you’re afraid you will over-salt.
  • Once cooked, if you want a super thick sauce (thicker than what you see after the dish has cooled) you can create a slurry using 1 tablespoon of flour and 1 tablespoon of water. Combine the two in a bowl and add it to the sauce mixture. Stir until thick.

Nutrition

Serving: 1serving | Calories: 431kcal | Carbohydrates: 40g | Protein: 17g | Fat: 22g