Crockpot Cheddar Broccoli Scalloped Potatoes: Dump-and-Go

This slow cooker casserole turns simple ingredients into a creamy, cheesy side dish or vegetarian main that practically makes itself. Thinly sliced Yukon Gold potatoes, fresh broccoli, and a rich cheddar sauce bubble together until fork-tender.

The best part? There's no pre-cooking, no stirring, and no fuss—just layer everything in the crockpot and walk away. Perfect for busy weeknights, potlucks, or a comforting dinner that feels like a warm hug.

Scalloped potatoes get a hands-off makeover in this slow cooker version. Yukon Gold potatoes are layered with broccoli florets and condensed cream of broccoli soup, then topped with sharp cheddar and butter.

As the slow cooker works, the potatoes become velvety and tender, the broccoli softens, and the cheese melts into a golden, bubbling crust. This recipe is ideal for anyone who loves the taste of classic scalloped potatoes but doesn't want to spend hours over a hot oven. Just dump, set, and forget—dinner will be ready when you are.

Ingredients

Why this recipe works

The slow cooker acts like a gentle, even heat source that coaxes the natural starches out of Yukon Gold potatoes, creating a silky, creamy texture without the need for a heavy béchamel sauce.

The condensed soup provides a rich, seasoned base that thins as it cooks, coating every potato slice in savory goodness. Because the layers are not stirred, each spoonful offers a distinct combination of potato, broccoli, and cheese, making every bite interesting.

Layering the ingredients in the order shown—potatoes, broccoli, soup, cheese, butter—ensures that the soup and butter melt down through the layers, seasoning everything evenly. The sharp cheddar on top forms a delicious golden crust that contrasts with the creamy interior.

This method is foolproof: the slow cooker does all the work, and there is no risk of scorching or uneven cooking. The result is a comforting, crowd-pleasing dish that looks as good as it tastes.

Notes and substitutions

Yukon Gold potatoes are the best choice here because they hold their shape during long cooking, while still becoming tender and creamy. Russets can be used in a pinch, but they tend to break down more, resulting in a more rustic texture. For the broccoli, use fresh florets cut into uniform, bite-sized pieces; frozen broccoli can be substituted, but it should be thawed and patted dry to avoid excess water in the casserole.

Sharp cheddar provides the most flavor, but any good melting cheese like Colby Jack or Gruyère will work. The condensed cream of broccoli soup is a convenient shortcut that adds both creaminess and broccoli flavor; if you prefer, you can use cream of mushroom or a homemade white sauce. A 6-quart slow cooker is ideal for this recipe, but a slightly smaller or larger one will work—just adjust the cooking time as needed.

• Yukon Gold potatoes: Russet potatoes (peel if desired; they break down a bit more, creating a creamier texture)
• Fresh broccoli: Frozen broccoli florets (thaw and pat dry before using to avoid excess water)
• Condensed cream of broccoli soup: Condensed cream of mushroom soup for a different flavor
• Sharp cheddar: Colby Jack or Monterey Jack for a milder, meltier finish

Equipment

• 6-quart slow cooker
• Mandoline slicer or sharp chef's knife
• Cutting board
• Measuring cups and spoons
• Mixing spoon
• Serving spoon