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Creamy Cheese Scalloped Potatoes

User Rating 1.5 Star Rating (4 Reviews)


This recipe is easy to prepare with sliced potatoes, cream cheese, Cheddar, and seasonings.


  • 2 tablespoons dried minced onion
  • 1 medium clove garlic, crushed and finely minced
  • 1 teaspoon salt
  • 8 to 10 medium potatoes, sliced*
  • 1 package (8 ounces) cream cheese, cubed
  • 1/2 cup shredded Cheddar cheese, optional


Spray slow cooker with non-stick butter flavor cooking spray. In a small bowl or cup, combine onion, garlic, salt, and pepper. Layer about 1/4 of the sliced potatoes in bottom of slow cooker. Sprinkle with about 1/4 of the onion and garlic mixture. Layer with about 1/3 of the cream cheese cubes. Repeat layers, ending with seasonings. Cover and cook on HIGH 3 to 4 hours, until potatoes are tender. In last 20 to 30 minutes of cooking, stir potatoes to distribute cream cheese. Potatoes can be partially mashed at this point. If desired, top with 1/2 cup of shredded mild Cheddar cheese. Cover and continue to cook, about 10 minutes, just until melted. Serve when potatoes are tender.
Serves 6.

* Substitute 1 bag (32 ounces) frozen hash brown potatoes for sliced potatoes and prepare as directed. Cook on HIGH 2 hours or LOW for 4 to 5 hours.

More Scalloped Potatoes
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Scalloped Potatoes with Ham II
Scalloped Potatoes with Cheese
Scalloped Potatoes with Onions
Beverly's Crockpot Scalloped Potatoes
Cheddar Scalloped Potatoes
Easy Scalloped Potatoes
Scalloped Potatoes with Leeks
Scalloped Potatoes with Ham III

Ham Recipes Index
Main Dish Casseroles

Scalloped Potatoes
Hash Brown Recipes
Potato Recipes

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User Reviews

Reviews for this section have been closed.

 3 out of 5
Good idea, but made changes, Member Ysabiau

I liked the sound of this recipe, but only had a container of herb & garlic cream cheese in the refrigerator. I thought this would add a better flavour, and considering the other comments, I believe it's wise to use a flavoured cream cheese when making this recipe. I also paid attention to the comments about how dry it was. I added milk after half an hour cook time, and it wound up making a nice, creamy sauce. Stir it on a regular basis to combine the cream cheese and milk...and I'd also recommend cooking this on low 4-6 hours rather than on high. You'll scorch it if you leave it on high for 4 hours.

10 out of 10 people found this helpful.

See all 4 reviews

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