This slow cooker 6-ingredient Amish-style scalloped potato dish is the kind of simple, comforting meal I turn to when I’m staring into the fridge at 4:30 and have no idea what to make. It leans on the old-fashioned Amish approach of letting basic pantry ingredients do the work: russet potatoes, heavy cream, a little onion, and a few simple seasonings. Everything goes right into the slow cooker—no pre-cooking—so you can get it going and walk away. The result is a creamy, tender pan of potatoes that feels special enough for Sunday but easy enough for a busy weeknight.
These scalloped potatoes are rich and cozy, so I like to serve them with something simple and lighter on the side: a crisp green salad with vinaigrette, steamed green beans, or roasted carrots. They pair nicely with baked ham, roasted chicken, grilled sausages, or even a skillet of seared pork chops. For a springtime table, add some buttered peas and a bowl of fresh fruit. Leftovers reheat well and make a lovely side for eggs at breakfast or brunch the next day.
Slow Cooker Amish Scalloped PotatoesServings: 6
Ingredients
3 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
1 small yellow onion, very thinly sliced
2 cups heavy cream
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter, cut into small pieces
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter or nonstick spray to help prevent sticking.
Peel the russet potatoes and slice them into thin rounds, about 1/8-inch thick. Try to keep the slices even so they cook at the same rate. Thinly slice the onion as well.
Spread a thin, even layer of sliced potatoes over the bottom of the slow cooker. Scatter a small handful of sliced onion over the potatoes.
Sprinkle a pinch of the salt and pepper over this layer, then dot with a few pieces of the butter.
Repeat the layers—potatoes, onion, salt and pepper, and butter—until all the potatoes and onion are used, finishing with a layer of potatoes on top.
Pour the heavy cream slowly and evenly over the sliced raw russet potatoes in the slow cooker, making sure it seeps down into the layers. Gently press down on the top layer with a spatula or clean hand to help the cream settle in without breaking the slices.
Cover the slow cooker with the lid. Cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the cream is thickened and bubbly around the edges.
Once done, turn off the slow cooker and let the potatoes rest, covered, for about 10 to 15 minutes so the creamy sauce can thicken slightly and the layers set. Taste and adjust seasoning with a little extra salt and pepper if needed before serving.
Spoon the scalloped potatoes directly from the slow cooker to plates or a serving dish. For a family-style meal, set the slow cooker on warm at the table or buffet so everyone can help themselves.
Variations & Tips
For picky eaters, you can skip the onion or chop it very finely so it melts into the cream rather than showing up in larger slices. If your family likes a little extra flavor, add 1/2 teaspoon garlic powder or a pinch of dried thyme or parsley to the salt and pepper mixture. For a slightly lighter version, you can swap 1/2 cup of the heavy cream for whole milk, but keep most of the cream so the sauce still turns out rich and silky. If you want a cheesy twist (not traditional Amish, but definitely kid-approved), sprinkle 1 to 1 1/2 cups shredded mild cheddar or Colby-Jack between the middle layers of potatoes and over the top before cooking. To make it a more complete meal, stir in 1 to 1 1/2 cups diced cooked ham or smoked sausage between the layers. Food safety tips: Always keep the potatoes refrigerated until you’re ready to peel and slice them, and don’t leave peeled, sliced potatoes sitting out at room temperature for long; if you need to prep ahead, keep them submerged in cold water in the fridge and drain well before layering. Make sure your slow cooker reaches a steady simmer (bubbling at the edges) by the middle of the cooking time; if it seems too cool, switch from LOW to HIGH to bring it up to a safe temperature. Refrigerate leftovers within 2 hours of cooking, store them in a shallow container, and reheat thoroughly until steaming hot before serving.
