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A classic side dish, Crockpot Express Cheesy Scalloped Potatoes come together so much more quickly than their oven baked counterpart. They are a creamy, comforting side dish perfect for dinner!
One of my favorite uses for the Crockpot Express is making side dishes while my other food is baking in the oven or bubbling on the stove. It makes perfect rice every time, and cuts WAY down on prep time for things like mashed potatoes or steamed broccoli. I decided it was time to try Crockpot Express Cheesy Scalloped Potatoes!
Why can’t I just make the whole recipe in the pressure cooker?
There are a couple ways to go about making scalloped potatoes in a pressure cooker. You can cook the whole recipe together in a cake pan on the trivet, or you can cook the potatoes first, then the sauce, and finish it in the oven. Even though it’s more steps, I chose to do the latter.
I found it very difficult to get evenly cooked potatoes when cooking directly in the sauce. The timing was a bit of a guessing game, too. There’s still the prep time of making the sauce, no matter how you choose to do it, and every recipe ends up under the broiler to crisp and brown the cheese anyway.
Think of this method like a kitchen shortcut. The potatoes cook quickly, and then you can make the sauce right in the pot to avoid dirtying another pan. Transfer to an oven safe dish for broiling and you’re done!
I prefer a creamy, thin(ish) sauce for our cheesy scalloped potatoes. It’s not running all over the plate or anything, but if you want a really thick sauce, add a quick flour slurry when you’re prepping the sauce. The nice thing about this recipe is you can see what the sauce is going to be and adjust it easily while cooking, rather than having to thicken it afterwards.
What kind of potatoes should I use?
I prefer to use gold fleshed potatoes like Yukon Gold or Klondike Gold. They hold their shape well after cooking and have such a butter, creamy texture. Another good option is Russet potatoes because they release a lot of starch that makes a creamy sauce, but the flavor of golden potatoes wins out for me.
Crockpot Express Cheesy Scalloped Potatoes
- 2 lbs Yukon gold potatoes sliced 1/4" thick
- 1 cup vegetable broth
- 2 tsp garlic chopped
- 1/4 cup onion chopped fine
- 1/2 cup heavy cream
- 1/4 cup butter
- 1 tbsp fresh parsley
- 1 cup Colby Jack cheese shredded
- salt and pepper to taste
- Place potato slices (be sure to keep them as uniform and close to 1/4" as possible!) broth, garlic and onion in the pot. Close and lock lid, turning steam release valve to closed. Press Steam and adjust time to 3 minutes.
- When cooking time is done, do a quick release and gently scoop out the potatoes into an oven safe dish and set aside. Leave any remaining liquid in the pot.
- Press Start/Stop to turn off the Keep Warm setting and then press Brown/Saute, adjust to low and press Start/Stop again.
- Add heavy cream, butter and parsley to the pot, stirring well to combine. Allow to simmer for 1 minute. If you want to thicken the sauce more, add a flour or cornstarch slurry at this time and simmer for a couple minutes more.
- Press Start/Stop to turn off the pot and then remove the inner pot from the heat completely. Slowly stir in the cheese. Don't add it all at once-it will "break" and you'll get grainy cheese sauce.
- Pour the finished cheese sauce over the potatoes in the pan. Top with additional cheese if desired.
- Broil for 2-3 minutes on High to crisp up the top and brown the cheese.
- Allow to sit and cool for a few minutes before serving. Garnish with more fresh parsley if desired.