Crockpot Colby-Jack Broccoli Scalloped Potatoes Tips, FAQ & printable recipe

Tips for success

For the best texture, use a mandoline to slice the potatoes into uniform 1/8-inch rounds. This ensures they cook at the same rate and become tender without turning to mush.

If you don’t have a mandoline, a sharp chef’s knife works, but try to keep the slices as even as possible. Also, cut the broccoli florets into similar-sized pieces so they cook evenly.

To make this dish even more convenient, assemble the layers the night before and keep the covered slow cooker insert in the refrigerator. In the morning, place it in the base and cook on low.

If you prefer a crisp, golden top, transfer the finished casserole to a broiler-safe dish and broil for 2-3 minutes after cooking, watching carefully to avoid burning.

Variations

• Add Ham or Bacon: For a heartier version, layer 1 cup of diced cooked ham or crumbled cooked bacon between the potato layers. The smoky flavor complements the creamy cheese sauce beautifully.
• Swap the Soup: Use condensed cream of mushroom or cream of celery soup instead of broccoli soup for a different flavor base. You can also add a teaspoon of Dijon mustard or a pinch of nutmeg to the soup for extra depth.
• Make It Spicy: Add a diced jalapeño or a pinch of red pepper flakes to the broccoli layer. Use pepper Jack cheese instead of Colby-Jack for a spicy, melty kick.
• Add a Crunchy Topping: After cooking, sprinkle the top with crushed buttery crackers or French-fried onions and broil for 2-3 minutes until golden and crunchy. This adds a delightful textural contrast.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

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

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or reheat the whole dish in a 350°F (175°C) oven for 15-20 minutes.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth if the sauce has thickened too much. The dish can also be kept warm in the slow cooker on the warm setting for up to 2 hours after cooking.

This recipe is perfect for meal prep. Assemble the layers in the slow cooker insert, cover, and refrigerate overnight. In the morning, start cooking as directed — you may need to add 30-45 minutes to the cooking time if starting from cold.

The cooked dish also freezes well for up to 3 months; thaw overnight in the refrigerator and reheat in the oven or microwave.

Serving ideas

Serve this cheesy potato casserole as a hearty vegetarian main alongside a crisp green salad or crusty bread. It also makes a fantastic side dish for roasted chicken, pork chops, or grilled steak.

The creamy sauce and tender potatoes are satisfying enough to stand alone, but they pair beautifully with simple, protein-forward mains.

For a crowd, double the recipe and use a larger slow cooker or two slow cookers. Garnish with chopped fresh parsley or chives for a pop of color, if desired. This dish is best served hot, straight from the slow cooker, but it also holds well on a buffet table with the lid slightly ajar to keep it warm.

Frequently asked questions

Recipe card

Crockpot Colby-Jack Broccoli Scalloped Potatoes

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 3 lb Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
• 3 cups fresh broccoli florets
• 1 can (10.5 oz) condensed cream of broccoli soup
• 8 oz cream cheese, softened
• 2 cups shredded Colby-Jack cheese

Instructions

1. Lightly grease the inside of a 6-quart slow cooker with nonstick spray or a little butter. Arrange half of the sliced Yukon Gold potatoes in an even layer on the bottom, overlapping slightly like shingles. Press down gently to create a compact base.
2. Scatter half of the broccoli florets evenly over the potato layer. Spoon half of the condensed cream of broccoli soup over the broccoli, using the back of the spoon to spread it gently. Repeat the layering with the remaining potatoes, broccoli, and soup.
3. Place the softened cream cheese in the center of the top layer. Sprinkle the shredded Colby-Jack cheese evenly over the entire surface, covering the cream cheese. Do not stir; the ingredients will combine during cooking.
4. Cover the slow cooker with the lid. Cook on low heat for 4 to 5 hours, until the potatoes are fork-tender and the sauce is bubbly and thickened. Avoid opening the lid during the first 3 hours to maintain even heat.
5. Once the potatoes are tender, gently stir the mixture to combine the creamy sauce and melted cheese evenly. Let rest for 5 minutes before serving. Spoon onto plates or a serving platter, making sure to include the rich, velvety sauce.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

38 g

Fat

25 g

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