There is something mighty comforting about a pan of scalloped potatoes showing up at an August potluck, especially when the garden is still busy and nobody wants to stand over a hot stove. This slow cooker version leans on just a handful of ingredients and lets thin-sliced German Butterball potatoes turn soft, rich, and bubbling in their own good time. It is the kind of practical Midwestern dish that stretches well, travels kindly, and somehow always disappears faster than you expect.
Serve these potatoes alongside grilled bratwurst, baked ham, roast chicken, or a platter of potluck meatballs. They are also right at home next to sweet corn, green beans, sliced tomatoes, or a crisp vinegar slaw that can cut through the richness. If you are carrying them to a gathering, a spoonful of chopped parsley over the top at the last minute makes the whole dish look fresh and company-ready.
5-Ingredient Slow Cooker August Potluck Bubbling Layered Scalloped Potatoes using Thin-Sliced German Butterball Potatoes
Servings: 8 to 10
Ingredients
2 1/2 pounds German Butterball potatoes, peeled and thinly sliced
1 medium yellow onion, very thinly sliced
2 cups heavy cream
2 cups shredded sharp cheddar cheese
1 1/2 teaspoons salt
Directions
1. Lightly butter or spray the inside of a 6-quart slow cooker. In a large bowl, combine the sliced potatoes, sliced onion, heavy cream, shredded cheddar, and salt, then toss gently so the potato slices are evenly coated.
2. Arrange the mixture in the slow cooker in even layers, pressing down lightly as you go so the cream settles between the slices. Place the lid on top.
3. Cook on LOW for 5 to 6 hours, or until the potatoes are fully tender when pierced with a knife and the edges are bubbling. If you would like a slightly firmer set, crack the lid open for the last 20 to 30 minutes of cooking.
4. Turn off the slow cooker and let the potatoes rest for 15 minutes before serving. Spoon onto plates or into a serving dish, making sure to scoop deep so every portion gets those creamy layers.
Variations & Tips
For extra color: Scatter a little chopped fresh parsley or snipped chives over the top before serving. It does not change the soul of the dish, but it brightens up the creamy potatoes nicely for a buffet table.
Cheese swap: Colby, Monterey Jack, or a mix of cheddar and mozzarella all work well here. Sharp cheddar gives the most old-fashioned potluck flavor, but a milder cheese makes the dish especially kid-friendly.
Make-ahead tip: Slice the potatoes and onions ahead of time, but keep the potatoes in cold water in the refrigerator so they do not discolor. Drain and pat them dry before mixing with the other ingredients.
For a richer pan: Add a light extra handful of cheese over the top during the last 20 minutes of cooking. Leave the lid slightly ajar and it will melt into a prettier, more golden finish.
Holding for a potluck: Once cooked, keep the slow cooker on the warm setting for a short stretch if needed, but do not stir too much or the layers will break down. A wide spoon works best for lifting out generous, tidy servings.