This slow cooker scalloped potato recipe is the kind of simple, stick-to-your-ribs dish that has fed Midwestern families for generations. I learned the bones of it from church potlucks and farm suppers, then pared it down to just six ingredients so it fits busy days and tight budgets. You simply layer raw sliced potatoes in your slow cooker, pour evaporated milk over the top with a few pantry staples, and let it quietly turn into a creamy, comforting side that I plan meals around all week long.
Serve these creamy slow cooker scalloped potatoes alongside meatloaf, baked ham, roasted chicken, or pork chops for a classic Midwestern plate. A simple green vegetable—like steamed green beans, peas, or a tossed salad—helps balance the richness. They reheat well, so I often spoon them next to leftover roast or tuck a scoop into a bowl with cooked smoked sausage for a quick, hearty lunch.
Slow Cooker 6-Ingredient Scalloped Potatoes
3 pounds russet or Yukon Gold potatoes, peeled (if desired) and thinly sliced
1 (12-ounce) can evaporated milk
1 cup shredded sharp cheddar cheese, divided
1 small onion, thinly sliced
2 teaspoons kosher salt
1/2 teaspoon black pepper
Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray so the potatoes release easily.
Peel the potatoes if you like a softer, more traditional scalloped texture, or leave the skins on for a more rustic dish. Slice the potatoes into thin, even rounds, about 1/8-inch thick, so they cook through evenly.
Thinly slice the onion into half-moons. This helps it melt down into the potatoes as they cook.
Layer about one-third of the sliced potatoes in the bottom of the slow cooker, spreading them out in an even layer. Top with one-third of the sliced onion, then sprinkle with about one-third of the salt, pepper, and shredded cheddar cheese.
Repeat the layers two more times: potatoes, onion, salt and pepper, and cheese, ending with a light sprinkle of cheese on top. This layering helps season every bite.
Shake the can of evaporated milk, then open it. Slowly pour the evaporated milk evenly over the top of the layered potatoes and cheese in the slow cooker, making sure to moisten as much of the surface as you can. The milk will settle down into the layers as it cooks and create the creamy sauce.
Cover the slow cooker with the lid. Cook on HIGH for about 3 to 4 hours or on LOW for about 6 to 7 hours, until the potatoes are very tender when pierced with a fork and the edges are bubbly and creamy.
Once cooked, turn the slow cooker to WARM and let the potatoes sit, covered, for about 10 to 15 minutes. This resting time lets the sauce thicken slightly and makes it easier to spoon out neat servings.
