Slow Cooker Scalloped Potatoes
Slow Cooker Scalloped Potatoes
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Slow Cooker Scalloped Potatoes

30 MIN
5 H
30 MIN
4 to 6 servings
Ricardo's recipes : Slow Cooker Scalloped Potatoes



  1. Butter the inside of the slow cooker.
  2. In a saucepan, bring cream, evaporated milk and garlic to a boil. Cover and let steep for 5 minutes. Discard garlic.
  3. Line the bottom of the cooker with sliced potatoes. Drizzle with some warm cream mixture. Season with salt and pepper. Continue layering with remaining ingredients.
  4. Cover and cook on low for about 5 hours. Turn cooker off. Remove lid and let rest for 30 minutes. Gratin can stay on the warm setting for maximum 1 hour. In this case, you don’t have to let it rest uncovered.


This recipe is from Ricardo’s book "Slow Cooker Favourites: from Lasagna to Cheesecake," Harper Collins.

Managing the oven can be a real headache when entertaining or at a potluck. The slow cooker becomes an essential tool for cooking and can even be used to warm up.


  1. Can I add diced cooked ham,and if so, do I reduce the amount of potato?

  2. I would like to make this for Thanksgiving, I am hesitant as I have read the cream could curdle. What is the chance of that with your recipe?

  3. Can I double the recipe? Can I add more butter? Thank you!

  4. Quick question, if I dont have a slowcooker, can I cook it in the oven at low temperature? I which case it would be at 200 or less?

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