Crockpot Cheddar Broccoli Scalloped Potatoes: Dump-and-Go Tips, FAQ & printable recipe

Tips for success

For the best texture, slice the potatoes as thinly as possible—about 1/8 inch thick. A mandoline makes this easy and ensures uniform slices that cook evenly. If you don't have a mandoline, use a very sharp chef's knife and take your time.

Thicker slices will require a longer cooking time and may not become as creamy. Also, try to cut the broccoli florets into similar sizes so they cook at the same rate, avoiding any crunchy or mushy pieces.

This recipe is forgiving, so feel free to adjust the amount of broccoli or cheese to your liking. If you prefer a saucier casserole, add an extra can of soup or a splash of milk. For a spicy kick, stir in a pinch of cayenne pepper or a few dashes of hot sauce with the soup.

You can also add cooked, crumbled bacon or ham to make it a heartier main dish. Just remember that any additions should be fully cooked before adding, as the slow cooker only reheats, not cooks, raw proteins.

Variations

• Add Ham or Bacon: For a heartier main dish, layer in 1 to 2 cups of diced cooked ham or crumbled cooked bacon between the potato layers. The smoky flavor pairs beautifully with the cheddar and broccoli.
• Make It Spicy: Add 1/2 teaspoon of red pepper flakes or a few dashes of hot sauce to the soup before layering. You can also use pepper jack cheese in place of some of the cheddar for extra heat.
• Swap the Broccoli: Use cauliflower florets instead of broccoli for a milder taste, or mix both. If you use frozen vegetables, thaw and pat them dry first to avoid excess water in the casserole.
• Try a Different Cheese: Substitute the sharp cheddar with Gruyère, Swiss, or a smoked cheddar for a different flavor profile. A blend of cheeses can also be used for a more complex taste.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of milk if needed to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or place the casserole in a 350°F (175°C) oven for 15-20 minutes until hot and bubbly.

Leftover casserole can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for 1-2 minutes, or reheat in a saucepan over medium-low heat, stirring gently, until warmed through.

The potatoes may absorb some sauce as they sit, so you can add a splash of milk or broth when reheating to restore creaminess. For best results, reheat only the amount you plan to eat, as the texture changes with each reheating.

This casserole can be assembled the night before: layer all the ingredients in the slow cooker insert, cover, and refrigerate overnight. In the morning, place the insert in the slow cooker base and cook on low as directed, adding about 30 minutes to the cooking time to account for the cold start.

This makes it a great option for busy days or holiday dinners. You can also cook the casserole fully, let it cool, and refrigerate it; then reheat in the slow cooker on low for 1-2 hours or in the oven at 350°F (175°C) until hot.

Serving ideas

Serve this casserole as a comforting side dish alongside roasted chicken, pork chops, or a simple green salad. It also stands alone as a vegetarian main course, especially with a slice of crusty bread to soak up the creamy sauce. For a complete meal, pair it with steamed green beans or a crisp apple salad. The leftovers are just as delicious the next day, making it a great option for meal prep or lunchboxes.

For a beautiful presentation, transfer the casserole to a serving platter and garnish with fresh chopped parsley or chives. You can also sprinkle a little extra shredded cheddar on top before serving for an extra-cheesy finish. This dish is best served warm, straight from the slow cooker, so gather everyone around the table and let them serve themselves. It's comfort food at its finest, with minimal effort and maximum flavor.

Frequently asked questions

Recipe card

Crockpot Cheddar Broccoli Scalloped Potatoes: Dump-and-Go

Prep 15 minCook 4 hTotal 4 h 15 minServes 8

Ingredients

• 3 lb Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
• 4 cups fresh broccoli florets (about 1 large head)
• 1 can (10.5 oz) condensed cream of broccoli soup
• 2 cups shredded sharp cheddar cheese
• 4 tbsp salted butter, cut into pats

Instructions

1. Lightly coat the inside of a 6-quart slow cooker with nonstick spray or a thin smear of butter. Arrange half of the sliced Yukon Gold potatoes in an even layer on the bottom, overlapping slightly. Scatter half of the broccoli florets over the potatoes. Spoon half of the condensed cream of broccoli soup over the top and spread it gently with a spatula to cover as much surface as possible.
2. Repeat the layering with the remaining potatoes, broccoli, and soup. Press down lightly on the top layer to compact the ingredients. Sprinkle half of the shredded sharp cheddar cheese evenly over the top, then dot with half of the butter pats. This initial cheese layer will melt into the sauce as it cooks.
3. Sprinkle the remaining shredded cheddar cheese over the top of the casserole, covering the surface completely. Dot with the remaining butter pats. This final layer will form a golden, bubbling crust as the slow cooker works its magic. Do not stir; simply cover the slow cooker with its lid.
4. Set the slow cooker to low and cook for 4 to 5 hours, until the potatoes are fork-tender and the cheese is melted and bubbly. The casserole is done when a knife inserted into the center meets no resistance. If the top is not golden enough, turn the slow cooker to high for the last 15 minutes, watching closely to avoid burning.
5. Turn off the slow cooker and let the casserole rest for 5 minutes before serving. This allows the sauce to thicken slightly. Use a large spoon to scoop out portions, making sure to get some of the golden crust in each serving. Serve warm directly from the slow cooker or transfer to a serving dish.

Contains: milk, gluten

Estimated nutrition per serving

Calories

320

Protein

10 g

Carbohydrates

30 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.