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.

4-Ingredient Slow Cooker Sunday Scalloped Potatoes

Ingredients

Directions

1. Prepare the Crock
   Lightly grease a 5–6 quart slow cooker with butter or nonstick spray.
2. Season the Cream
   Whisk heavy cream with kosher salt until dissolved.
3. Layer Potatoes
   Arrange a thin, overlapping layer of potatoes on the bottom of the crock.
4. 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.
5. Repeat Layers
   Continue layering potatoes, cream, and cheese until all are used. Press gently to compact. Pour any remaining cream evenly over the top.
6. Finish with Cheese
   Sprinkle the remaining cheddar over the top layer.
7. 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.
8. Rest Before Serving
   Switch to WARM and let rest, covered, for 15–20 minutes. This helps the sauce settle and the layers hold together.
9. 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.