Slow Cooker Scalloped Potatoes

  • Preparation 30 MIN
    Cooking 5 H
    Waiting 30 MIN
  • Makes 4 to 6 servings



  1. Butter the inside of the slow cooker.
  2. In a saucepan, bring cream, evaporated milk and garlic to a boil. Cover and let steep for 5 minutes. Discard garlic.
  3. Line the bottom of the cooker with sliced potatoes. Drizzle with some warm cream mixture. Season with salt and pepper. Continue layering with remaining ingredients.
  4. Cover and cook on low for about 5 hours. Turn cooker off. Remove lid and let rest for 30 minutes. Gratin can stay on the warm setting for maximum 1 hour. In this case, you don’t have to let it rest uncovered.


This recipe is from Ricardo’s book "Slow Cooker Favourites: from Lasagna to Cheesecake," Harper Collins.

Managing the oven can be a real headache when entertaining or at a potluck. The slow cooker becomes an essential tool for cooking and can even be used to warm up.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/6 of the recipe

Content % Daily Value
Calories 500  
Total Fat 34 g  
Saturated Fat 20 g  
Sodium (salt) 130 mg  
Carbohydrates 44 g  
Fibre 3 g  
Protein 10 g