Creamy Crockpot Scalloped Potatoes Recipe Without Canned Soup Easy and Perfect
A creamy, cheesy scalloped potatoes recipe made in the crockpot without using canned soup, offering a fresh, wholesome, and comforting side dish perfect for busy nights or special occasions.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high)
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 3 pounds russet potatoes, peeled and thinly sliced
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme, chopped (optional)
- Pinch of nutmeg
Instructions
- Peel and thinly slice the russet potatoes about 1/8 inch thick. Rinse and pat dry to remove excess starch.
- In a medium bowl, whisk together melted butter, whole milk, heavy cream, all-purpose flour, minced garlic, onion powder, salt, pepper, and nutmeg until smooth and slightly thickened.
- Stir in 1 ½ cups of shredded sharp cheddar cheese until melted and incorporated; reserve the remaining ½ cup for topping.
- Spray the crockpot insert lightly with butter or non-stick spray. Layer potato slices to cover the bottom, pour one-third of the sauce evenly over the potatoes, and sprinkle a little fresh thyme if using. Repeat layering two more times, finishing with a layer of potatoes topped with the remaining cheddar cheese.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Avoid lifting the lid during cooking.
- Check doneness by piercing potatoes with a fork; they should be tender but not falling apart. If sauce is too thin, leave lid off for the last 20 minutes to thicken.
- Let the scalloped potatoes rest for 10 minutes before serving.
- Optional: For a crispy top, transfer to a baking dish and broil for 3–5 minutes until bubbly and golden.
Notes
Use a mandoline slicer for uniform potato slices about 1/8 inch thick to ensure even cooking. Avoid lifting the crockpot lid during cooking to keep sauce thick. For a crispy top, broil after slow cooking. The recipe can be adapted for dairy-free and gluten-free diets by substituting coconut milk and vegan cheese, and using gluten-free flour or cornstarch. Assemble the night before and refrigerate for convenience, adding an extra hour to cooking time.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 25
- Fiber: 2
- Protein: 10
Keywords: scalloped potatoes, crockpot recipe, no canned soup, creamy potatoes, cheesy potatoes, slow cooker side dish, easy potato recipe, comfort food