Slow Cooker Scalloped Potatoes
30 MIN
5 H
30 MIN
4 to 6 servings

Slow Cooker Scalloped Potatoes


  • 2 cups (500 ml) 35% cream
  • 1 can 13 oz (370 ml) evaporated milk
  • 2 cloves garlic, peeled and halved
  • 8 cups (2 litres) Russet potatoes, peeled and thinly sliced on a mandolin (about 8 to 10 potatoes)
  • Salt and pepper


  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.