4-Ingredient Slow Cooker Sunday Scalloped Potatoes
This four-ingredient slow cooker recipe is made for busy Sunday mornings—whether you’re heading to church or running errands—so you can return home to something warm, bubbling, and ready. Thin-sliced Yukon Gold potatoes bring natural buttery flavor and velvety texture, while heavy cream and sharp cheddar melt together into a silky sauce right in the crock. It’s a distinctly Midwestern, potluck-style take on scalloped potatoes: simple layers that quietly transform over hours into golden comfort food.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold potatoes | 3 pounds | Scrubbed, sliced thin (about 1/8 inch) |
| Heavy cream | 2 cups | Whisked with salt |
| Sharp cheddar cheese | 2 ½ cups, divided | Shredded |
| Kosher salt | 1 ½ tsp | Plus more to taste |
Directions
- Prepare the Crock
Lightly grease a 5–6 quart slow cooker with butter or nonstick spray. - Season the Cream
Whisk heavy cream with kosher salt until dissolved. - Layer Potatoes
Arrange a thin, overlapping layer of potatoes on the bottom of the crock. - Add Cream & Cheese
Drizzle a little seasoned cream over the potatoes, then sprinkle with cheese. Use about one-third of the cheese for the lower layers. - Repeat Layers
Continue layering potatoes, cream, and cheese until all are used. Press gently to compact. Pour any remaining cream evenly over the top. - Finish with Cheese
Sprinkle the remaining cheddar over the top layer. - Slow Cook
Cover and cook on LOW for 5–6 hours, until potatoes are tender and the cream has thickened into a bubbling sauce. Avoid lifting the lid early. - Rest Before Serving
Switch to WARM and let rest, covered, for 15–20 minutes. This helps the sauce settle and the layers hold together. - Serve from the Crock
Bring the slow cooker to the table and scoop through the golden, cheesy top to reveal creamy layers beneath. Taste and adjust salt if needed.
