There’s something magical about Martha Stewart’s slow cooker scalloped potatoes that brings everyone to the table. The moment that creamy, cheesy aroma fills the kitchen, even my most stubborn teenagers come running! I first tried this recipe years ago during a hectic holiday season when my oven was already overflowing with dishes. The slow cooker saved the day – and honestly, the results were even better than traditional baked scalloped potatoes.
This recipe delivers that perfect comfort food combination: tender potato slices swimming in rich, garlicky cream with just the right amount of sharp cheddar bite. Martha’s genius lies in how she balances simplicity with indulgence. You’re basically just layering potatoes and pouring over a simple cream mixture, but the final dish tastes like you spent hours fussing over it.
What really won me over was how forgiving this method is. No worrying about the oven temperature or checking constantly for doneness. Just set it and forget it – though honestly, with how heavenly it smells, you won’t be able to forget about it for long! It’s become my go-to for everything from weeknight dinners (hello, leftovers!) to our annual Easter brunch.
Why You'll Love Martha Stewart's Slow Cooker Scalloped Potatoes
Let me count the ways these potatoes will become your new obsession! Martha's slow cooker method solves all the classic scalloped potato headaches while delivering that same creamy, dreamy comfort we crave.
- Hands-off perfection: No babysitting the oven! Just layer, pour, and let your slow cooker work its magic while you tackle other dishes (or put your feet up)
- Creamier than traditional: The gentle heat coaxes the potatoes into velvety tenderness without any risk of drying out
- Always party-ready: I've lost count of how many potlucks and holiday meals this recipe has saved – it travels beautifully and pleases every palate
- Better leftovers: Unlike oven-baked versions that seize up in the fridge, these stay luscious for days (if they last that long!)
- Foolproof elegance: It looks and tastes fancy, but even my most kitchen-challenged cousin couldn't mess this one up
The best part? That golden cheese crust forming on top while the potatoes underneath soak up all that garlicky cream goodness. Pure comfort food magic!
Ingredients for Martha Stewart's Slow Cooker Scalloped Potatoes
Here's your shopping list for the creamiest, dreamiest slow cooker scalloped potatoes you'll ever make. I've made this so many times I could recite it in my sleep!
The Potato Base:
- 3 lbs Yukon Gold potatoes (about 6 medium), peeled and sliced 1/8-inch thick (this thickness is key!)
- 1 large yellow onion, thinly sliced (I use my mandoline on the second-thinnest setting)
The Creamy Goodness:
- 3 cups freshly shredded sharp cheddar cheese (trust me, shred it yourself!)
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 3 tbsp butter, melted
The Flavor Boosters:
- 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg (this is Martha's secret weapon!)
Ingredient Substitutions & Notes
Potato Talk: Yukon Golds are my ride-or-die here – their buttery texture can't be beat. If you must use Russets, soak slices in cold water for 30 minutes first to prevent grainy texture.
Cheese Choices: Pre-shredded cheese contains anti-caking agents that make sauces grainy. For best results, always shred your own! Gruyère or white cheddar make delicious swaps.
Dairy Swaps: In a bind, half-and-half can replace the cream/milk combo, but the sauce won't be quite as luxurious. For a lighter version, try evaporated milk (but expect less richness).
How to Make Martha Stewart’s Slow Cooker Scalloped Potatoes
Alright, let’s dive into making these heavenly slow cooker scalloped potatoes! Martha’s method is so simple, but I’ve learned a few tricks over the years to make them perfect every time. You’ll be amazed how easy it is to create this restaurant-worthy side dish with practically no effort.
Layering the Potatoes
First, grab your trusty slow cooker and give it a good buttering – every nook and cranny! Now here’s my layering secret: think of making lasagna. Start with half those beautiful Yukon Gold slices (overlap them slightly like shingles), then scatter half the onions over top. Sprinkle with a generous pinch of salt and pepper – this seasons each layer beautifully. Now comes the fun part: blanket everything with half that glorious shredded cheddar. Repeat these layers exactly the same way – potatoes, onions, seasoning, cheese. When you’re done, you should see pretty even layers peeking through the sides of your slow cooker.
Preparing the Cream Mixture
This is where the magic happens! In a big measuring cup or bowl, whisk together the heavy cream, milk, and melted butter until they’re completely combined. Now, about that garlic – I like to mince mine super fine (almost paste-like) so it distributes evenly. A microplane works wonders here! Whisk in the garlic, salt, pepper, and that special pinch of nutmeg until everything’s fully incorporated. The mixture should look smooth and slightly thickened from all that whisking – no streaks of butter or floating spices!
Slow Cooking Process
Here’s the easy part – slowly pour your cream mixture over the layered potatoes, aiming to cover everything evenly. Now, lid on and let the slow cooker work its magic! For quicker results (about 4 hours), use the high setting. If you’ve got all day (7-8 hours), low heat makes the potatoes extra velvety. About 30 minutes before serving time, do the fork test – it should slide through the potatoes with no resistance. Pro tip: if the top isn’t golden enough for your liking, transfer the whole insert to your oven and broil for 3-5 minutes (watch closely!). Let it rest 10 minutes before serving – this helps the sauce thicken perfectly.
Expert Tips for Perfect Slow Cooker Scalloped Potatoes
After making Martha’s scalloped potatoes more times than I can count, I’ve picked up some insider tricks that guarantee stellar results every single time. These little touches make all the difference between good potatoes and “oh-my-goodness-I-need-another-helping” potatoes!
1. Slice Smart: Use a mandoline slicer (carefully!) for perfectly even 1/8-inch potato slices. Thicker slices won’t cook evenly, while paper-thin ones turn mushy. My $20 mandoline was the best kitchen investment ever!
2. Curdle Prevention: Always use room temperature dairy and pour the cream mixture slowly to prevent shocking the ingredients. Cold cream hitting hot potatoes? That’s how you get grainy sauce.
3. Golden Finish: If you’re craving that crispy top like traditional baked scalloped potatoes, transfer the whole slow cooker insert to your oven under the broiler for just 3-5 minutes. Watch closely – it browns fast!
4. Patience Pays: Those 10 minutes of resting time aren’t optional! This lets the sauce thicken properly so it clings to each potato slice instead of pooling at the bottom.
5. Size Matters: This recipe fits perfectly in a standard 6-quart slow cooker. If yours is smaller, don’t overfill – the layers need space to cook evenly. Leftover ingredients? Make a mini version in a casserole dish!
Serving Suggestions for Martha Stewart's Scalloped Potatoes
Oh, let me tell you about all the delicious ways to serve these dreamy potatoes! They're practically begging to be paired with juicy roasted meats. My family goes wild when I serve them alongside a simple herb-roasted chicken – the crispy skin and creamy potatoes are a match made in heaven. For Sunday suppers, nothing beats pairing them with a perfectly seared steak and some roasted asparagus.
Come holiday time, these potatoes become the star of my buffet table. They're incredible with glazed ham at Easter, and at Christmas, I always make a double batch to go with prime rib. For potlucks, I bring them alongside green bean casserole and honey-glazed carrots – the ultimate comfort food trio. Pro tip: set out some fresh chives or parsley for a pop of color and freshness right before serving!
Storing and Reheating Leftover Scalloped Potatoes
Confession time – I rarely have leftovers because everyone devours these potatoes! But when I do manage to save some, here’s how I keep them tasting fresh. First, let them cool completely (about 30 minutes) before transferring to an airtight container. Glass works best – plastic can make them taste funny after a day or two. They’ll keep beautifully in the fridge for 3-4 days.
For reheating, the oven is your friend! Spread leftovers in a baking dish, add a splash of milk or cream, and cover with foil. Bake at 350°F for 20 minutes until bubbly. Microwave works in a pinch (1-minute bursts, stirring between), but expect softer texture. Freezing? Portion into freezer bags for up to 2 months. Thaw overnight in fridge before reheating – they won’t be quite as perfect, but still delicious stirred into soups or casseroles!
Nutrition Information for Slow Cooker Scalloped Potatoes
Now, let’s be real – we’re not eating scalloped potatoes for their diet-friendly qualities! But for those curious, here’s the nutritional scoop per 1-cup serving (based on Martha’s recipe). Remember, these are estimates – your actual numbers might vary slightly depending on exact ingredients and portion sizes.
Each creamy, cheesy serving packs about 380 calories, with 24g of fat (15g saturated) from all that glorious dairy. You’re looking at 30g of carbs (3g fiber) and 12g of protein – not bad for a comfort food side! The sodium comes in around 450mg, so if you’re watching salt, you might reduce the added salt slightly.
Frequently Asked Questions
Can I prep Martha Stewart’s slow cooker scalloped potatoes ahead of time?
Absolutely! I do this all the time for holidays. Assemble everything the night before (keep the cream mixture separate), refrigerate overnight, then pour the cream over the potatoes when ready to cook. Just add 30 extra minutes to the cooking time since everything’s cold.
What can I substitute for heavy cream in this recipe?
For best results, stick with heavy cream – it makes the sauce luxuriously thick. In a pinch, half-and-half mixed with 1 tbsp melted butter per cup works okay (the sauce will be thinner). Avoid milk alone – it curdles easily during slow cooking.
Can I double this slow cooker scalloped potatoes recipe?
Only if you’ve got an extra-large slow cooker! Overfilling prevents even cooking. What I do instead: make two separate batches in two slow cookers or bake the extra in a 9×13 dish at 350°F for 1 hour.
Help! My potatoes turned out watery – how do I fix this?
This happens if the potatoes release too much starch. Next time, pat slices dry before layering. For now, transfer everything to a pot, simmer gently to reduce liquid, then return to the slow cooker to keep warm.
Is this recipe gluten-free?
Yes! All the ingredients are naturally gluten-free. Just double-check your cheese labels (some pre-shredded cheeses contain wheat-based anti-caking agents). For extra assurance, use a gluten-free thickener if needed, like cornstarch mixed with cold water.
Martha Stewart’s Slow Cooker Scalloped Potatoes: Creamy Bliss in 3 Layers
Creamy and comforting scalloped potatoes made easy in your slow cooker.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 lbs Yukon Gold potatoes, thinly sliced
- 1 large onion, thinly sliced
- 3 cups shredded sharp cheddar cheese
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 3 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
Instructions
- Grease your slow cooker with butter or cooking spray
- Layer half the potatoes, half the onions, and half the cheese in the slow cooker
- Repeat layers with remaining potatoes, onions and cheese
- Whisk together cream, milk, melted butter, garlic, salt, pepper and nutmeg
- Pour mixture evenly over the potatoes
- Cook on high for 4 hours or low for 7-8 hours until potatoes are tender
- Let stand for 10 minutes before serving
Notes
- Slice potatoes evenly (about 1/8-inch thick) for even cooking
- Russet potatoes can be substituted if Yukon Golds aren’t available
- For crispier top, transfer to oven under broiler for last 5 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg
