Slow Cooker Cheesy Scalloped Potatoes


  • ⅓ cup flour
  • 1 can (12 ounces) evaporated milk
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • 3 pounds russet potatoes, cut in ¼-inch thick slices
  • 8 ounces Gruyere cheese, shredded
  • 8 ounces white Cheddar cheese, shredded and divided
  • ½ cup shredded Parmesan cheese
  • 2 cups panko breadcrumbs 
  • ¼ cup butter, melted 


  1. Add flour to slow cooker crock. Gradually whisk in milk, chicken broth, salt, and white pepper. Stir in sliced potatoes. 
  2. Cover slow cooker and cook on HIGH for 2 ½ to 3 hours or LOW for 5 to 6 hours. 
  3. Turn off slow cooker. Remove cover; stir in shredded Gruyere cheese, 1 cup shredded Cheddar cheese and Parmesan cheese.  
  4. In a medium bowl, combine panko breadcrumbs and butter. Add remaining Cheddar cheese. Spread mixture evenly over top of potatoes in slow cooker. 
  5. Place Air Fry Lid on top of slow cooker crock and plug in. Select Bake/Roast mode and set at 350°F. Cook 5 to 6 minutes or until top is golden brown. 

Serves: 6-8

Test Kitchen Tip: To add browned crumb topping without using an Air Fry Lid, sprinkle the remaining Cheddar cheese on top of the potatoes. Heat broiler on HIGH. Line a baking sheet with aluminum foil. In a medium bowl, combine breadcrumbs and butter. Spread crumb mixture in an even layer over foil on baking sheet. Place under broiler 2 to 3 minutes, stirring occasionally until breadcrumbs are golden brown. Sprinkle over scalloped potatoes and serve immediately.


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