cheesy scalloped potatoes crock pot style: honey, let me tell you. There’s just nothing trickier than holiday cooking with every burner claimed by somebody else and oven space as rare as a unicorn. You know that feeling? Potatoes are my thing. But I need ’em hands-off. I need family-pleasing, cheesy goodness – minus the chaos. That’s how I landed on this dump & go recipe for cheesy scalloped potatoes in the crock pot. It’s simple comfort food, honestly, with so little work it’s kind of suspicious. 
What Makes This Recipe So Easy
All right, let’s just get to it. When I say “Dump & Go,” I mean you slice a few potatoes, don’t overthink the shape or thickness, dump them straight in, and cover with a simple cheesy mix. No fussy steps, nothing to brown in a pan.
People ask, “You don’t need to make a roux? Or babysit the sauce?” Nope. The crock pot does the magic. Lows and lows for hours. It keeps everything creamy, melts the cheese to oozy, golden happiness, and you can practically forget it until dinner. My favorite part? Less dishes to wash (seriously, just the crockery and your favorite knife).
By the way, if you’re a slow cooker nut like me, check my creamy garlic chicken crock pot recipe for another stress-free win. And hey, if you want even fewer ingredients for your main dish, see this 3-ingredient chicken dump go crock pot dinner. They’re my go-tos. 
“Honestly, I made these for Thanksgiving last year and everyone wanted the recipe, even my aunt who never admits anyone else’s food is good. It’s that easy and that tasty!” – Michelle, Minnesota
Must-Have Ingredients
Okay, don’t let anyone tell you there’s a “science” to cheesy scalloped potatoes crock pot style. All you need are a handful of basics. Yukon Golds are my favorite, but russets work too—just peel off any weird bits. Layer ’em up, pour on the sauce, and you’re all set.
You absolutely need: real potatoes (not the frozen cubes – trust me), shredded cheddar (I go for sharp, but mild works), a can of cream of mushroom or chicken soup (I alternate depending on what’s hiding in my pantry), whole milk, and butter. Salt, pepper, and a little garlic powder amp up the flavor, but if you’re in a hurry, skip it—no one’s judging.
Cheese is the showstopper so be generous. If you want to add a handful of bacon bits (or swap in ham!), go for it – bacon just makes the world better. And if you’re a spice-warrior, toss in a pinch of cayenne. Oh, and don’t sleep on cheesy bacon dip game day crock pot recipe if cheese is truly your love language. 
How to Layer for Best Texture
Don’t stress about perfect stacks or measuring. Lay down a solid layer of sliced potatoes first; don’t toss them in all mumbly-jumbly either. You want a “shingled” effect if you’re feeling a little fancy (I usually shuffle them around with my hands). Pour some of your cheesy soup-mix over the top, sprinkle more cheese, and then just repeat that process until you run out of stuff.
The trick is to finish with cheese right on top—this makes it bubbly and golden. Give the crock a little shake so the sauce settles in. Oh, tip from disaster: don’t overstuff the pot. If you go too high, you’ll get mushy potatoes near the top and a thick mess at the bottom. Two-thirds full is my sweet spot.
Honestly, it’s forgiving. If you get a little uneven, the crock pot smooths it all out. If you ever want to double up for a crowd though, use a bigger crock or two smaller ones instead of squishing. (Learned this the hard way at Christmas—still delicious.)
Cooking Time and Tips
All right, so you’ve dumped, layered, maybe licked some cheese off your finger. Now, it’s just…wait. Set your crock pot on low for about 5 hours, or high for 2 to 2.5 if you’re pinched for time.
Resist the urge to peek. Each time you lift the lid, you lose a lot of heat and risk chewy potatoes. If your crock pot heats unevenly, give the whole dish a gentle stir halfway, but only if it looks necessary.
Last tip – if you want that “baked” top, take the lid off for the last 20 minutes. Things thicken up real nice. My family likes their cheesy scalloped potatoes crock pot batch with plenty of extra pepper on top. Or you can pop under a broiler briefly in a safe dish, but honestly, who wants another pan? Want more cozy dinner deals? My crock pot cheeseburger soup quick comfort meal never fails for picky kids.
Serving Ideas for Holidays
Honestly, cheesy scalloped potatoes crock pot recipe is just begging for a spot on your holiday table. But you know, it doesn’t stop there. I serve mine for simple Sunday dinners, lazy brunches, or even backyard barbecues.
- Serve alongside ham, roast chicken, or as a standalone main with a fresh salad.
- Drizzle hot sauce or sprinkle chives for extra zing.
- Top with crispy onions (optional but trust me, heavenly).
- For a breakfast spin, layer in cooked bacon pieces and a few eggs before slow cooking.
If you love transforming leftovers, pile ’em up in a burrito with scrambled eggs or crisp them in a nonstick skillet for breakfast hash. Speaking of brunch, if you’re team savory, take a peek at my carnivore crock pot breakfast casserole too.
Leftovers + Reheat Instructions
Okay, say you’ve got extra cheesy scalloped potatoes crock pot leftovers (miracle!). Here’s what you do. Let everything cool, then scoop into a lidded container. Pop in the fridge where it’s good for up to four days.
Best way to reheat is in the microwave in short bursts, with a damp paper towel over the top, so nothing dries out. Or oven at 325 for 15-ish minutes, covered in foil. Don’t add extra cheese until reheating, or it gets rubbery. If you like them a little crispier on the second day, drop spoonfuls into a frying pan over medium heat. That cheesy crust is next-level.
These leftovers are practically better the next day—more flavor, maybe less guilt about seconds.
Common Questions
Can I use pre-shredded cheese?
Yep, if you’re in a rush. Freshly shredded melts a bit smoother, but nobody’s judging if pre-shredded is what makes your day easier.
Can I make this recipe vegan?
Sure thing! Use a plant-based cream soup, swap in vegan cheese, and dairy-free milk. Flavors will be a touch different, still tasty.
What potatoes work best?
I like Yukon Golds for buttery flavor, but russets are classic. Just slice ’em thin-ish and toss ‘em in.
Do I need to peel the potatoes?
Not really. If the skins are thin and look clean, I leave them on. If they’re rough, peel off the weird parts.
Can I prep this ahead?
Oh, absolutely. Layer it all in the crock, cover, and put in the fridge overnight. Start cooking when you’re ready.
Ready for Cheesy Potato Comfort?
To sum up, this is seriously the easiest way to get melt-in-your-mouth potatoes for your gathering. Just quick slices, dump, and let the crock pot be the unsung hero. I swear, once you try these cheesy scalloped potatoes crock pot style, you’ll never wrestle with oven drama on a holiday again. For a few more drool-worthy takes, browse Slow Cooker Cheesy Scalloped Potatoes – Simply Happy Foodie and see how others roll. Hungry for more slow cooker winners? There’s a heap of ideas at AllRecipes and Taste of Home if you want to get wild. Go on—give ’em a whirl and let your next meal be the easiest “five-star” dish you didn’t sweat over. 
Cheesy Scalloped Potatoes Crock Pot Style
- Total Time: 315 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple and creamy cheesy scalloped potatoes recipe made in the crock pot, perfect for holiday meals or any family dinner.
Ingredients
- 4 large Yukon Gold potatoes (or russets), sliced
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom or chicken soup
- 1 cup whole milk
- 4 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Bacon bits (optional)
- Cayenne pepper (optional)
Instructions
- Layer the sliced potatoes in the bottom of the crock pot.
- Pour the cream soup and milk over the potatoes.
- Sprinkle garlic powder, salt, and pepper over the top.
- Add a layer of shredded cheddar cheese.
- Repeat layering until all ingredients are used, finishing with a layer of cheese on top.
- Set the crock pot to low for about 5 hours or high for 2 to 2.5 hours.
- If desired, remove the lid for the last 20 minutes of cooking to create a baked top.
- Serve hot, garnished with extra pepper or crispy onions if desired.
Notes
For best texture, do not overstuff the pot and ensure not to peek during cooking. Leftovers can be reheated in the microwave or oven for best results.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
