Pepper Jack Broccoli Scalloped Potatoes: Easy Crockpot Tips, FAQ & printable recipe

Tips for success

To ensure even cooking, slice the potatoes uniformly—a mandoline makes this easy. If you do not have one, use a sharp chef's knife and take your time.

Also, do not skip the nonstick spray: even with a ceramic insert, some sticking can happen. For a richer sauce, you can stir in a splash of milk or cream just before serving, but this is optional.

The crispy onions are the star topping, so add them in a generous layer and avoid stirring them into the casserole.

If you want extra crunch, you can add a second sprinkle of onions during the last 30 minutes of cooking. For a spicier dish, use a habanero jack cheese or add a pinch of cayenne to the soup layer.

Variations

• Add Ham or Bacon: Layer 2 cups of diced cooked ham or crumbled cooked bacon between the potato layers for a heartier dish. Reduce the salt slightly, as ham and bacon are salty.
• Make It Spicier: Use hot pepper jack cheese and add a finely diced jalapeño to the soup mixture. Top with a pinch of smoked paprika for extra depth.
• Swap the Broccoli: Replace the broccoli with cauliflower florets or a mix of both. Cauliflower cooks similarly and absorbs the creamy sauce just as well.
• Cheddar and Chive Version: Use sharp cheddar instead of pepper jack and sprinkle fresh chives over the top before serving. This gives a classic loaded-baked-potato flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken when cold; add a splash of milk when reheating.

Freezer

Freeze the fully cooked and cooled casserole in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in the microwave in 1-minute intervals, stirring between, or in a 350°F oven for 15-20 minutes until hot and bubbly.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The dish will thicken as it cools; when reheating, add a splash of milk or broth to loosen the sauce.

Allow the casserole to cool for no more than 2 hours before refrigerating. Reheat individual portions in the microwave or in a 350°F oven until warmed through.

You can assemble the layers the night before and refrigerate the slow cooker insert overnight. In the morning, simply place the insert in the slow cooker and cook on LOW as directed.

You may need to add 30 minutes to the cooking time because the ingredients start cold. The crispy onions can be added just before cooking or during the last hour to keep them crunchy.

Serving ideas

Serve this as a hearty side dish alongside roasted chicken, grilled steak, or a simple green salad. It is also substantial enough to be a vegetarian main course, especially with a slice of crusty bread. The creamy, cheesy texture pairs well with bright, acidic sides like a tomato salad or pickled vegetables.

For a festive presentation, spoon the casserole into a warmed serving bowl and sprinkle with fresh chopped parsley or chives. The dish is best served hot, straight from the slow cooker, so you can set the slow cooker on WARM and let guests serve themselves. It is a crowd-pleaser that disappears quickly.

Frequently asked questions

Recipe card

Pepper Jack Broccoli Scalloped Potatoes: Easy Crockpot

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
• 2 cans condensed cream of broccoli soup (10.5 oz each)
• 2 cups shredded pepper jack cheese
• 1 cup crispy French-fried onions

Instructions

1. Spray the inside of a 6-quart slow cooker with nonstick cooking spray. 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. Repeat with the remaining potatoes and broccoli.
2. Spoon the condensed cream of broccoli soup over the potato and broccoli layers. Use a spatula to spread it gently, covering as much surface as possible, but do not stir the layers.
3. Sprinkle the shredded pepper jack cheese evenly over the soup layer. Then scatter the crispy French-fried onions over the cheese, covering the surface completely.
4. Place the lid on the slow cooker and set it to LOW. Cook for 4 to 5 hours, until the potatoes are fork-tender and the sauce is bubbly around the edges.
5. After 4 hours, check the potatoes by piercing one with a fork. If they are still firm, continue cooking in 30-minute increments until completely tender.
6. Spoon the bubbling potato casserole onto plates or a serving platter, making sure to get some of the crispy onions in each serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

12 g

Carbohydrates

38 g

Fat

25 g

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