Crockpot Scalloped Potatoes (Printable)
Tender potatoes layered with sharp cheddar and garlic, slow-cooked to creamy perfection.
# Ingredient List:
→ Vegetables
01 - 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1 small yellow onion, finely chopped
→ Dairy
03 - 1½ cups shredded sharp cheddar cheese
04 - ½ cup heavy cream
05 - 1 cup whole milk
06 - 2 tbsp unsalted butter, plus more for greasing
→ Spices & Seasonings
07 - 2 cloves garlic, minced
08 - 1 tsp salt
09 - ½ tsp black pepper
10 - ¼ tsp paprika
→ Other
11 - 2 tbsp all-purpose flour
12 - 2 tbsp chopped fresh parsley for garnish
# Steps:
01 - Butter the interior of the crockpot insert thoroughly to prevent sticking.
02 - Melt 2 tbsp butter in a small saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Sprinkle in flour and stir constantly for 1 minute to cook out the raw taste. Slowly whisk in cream and milk until fully incorporated and smooth. Simmer briefly until thickened, then remove from heat. Stir in salt, pepper, and half the cheddar until melted and creamy.
03 - Arrange half the potato slices in the bottom of the prepared crockpot, overlapping slightly for even cooking. Scatter half the chopped onion over the potatoes, followed by half the remaining cheddar. Drizzle half the cheese sauce evenly over the layer.
04 - Repeat the layering with remaining potatoes, onion, cheese, and sauce. Dust the top with paprika if using.
05 - Cover and cook on high setting for 4 hours or low for 7 hours, until potatoes are completely tender when pierced with a fork.
06 - Remove the lid and let the scalloped potatoes rest for 10 minutes to set. Sprinkle with fresh parsley before serving.
# Expert Advice:
01 -
- The slow cooker does all the heavy lifting while you go about your day, coming home to the most incredible aroma that makes your whole family gather in the kitchen
- That velvety, homemade cheese sauce puts those boxed scalloped potatoes to absolute shame and comes together in just minutes
- Leftovers, if you somehow have any, reheat beautifully for breakfast the next morning with a fried egg on top
02 -
- Slicing your potatoes uniformly makes all the difference in the world, so if you have a mandoline this is definitely the time to break it out
- That little rest period at the end isn't optional, it lets the sauce thicken up just enough so you don't end up with delicious potato soup instead of scalloped potatoes
03 -
- If you're making this for a crowd, you can easily double the recipe in a larger oval slow cooker, just don't increase the cooking time
- Assemble everything in the crockpot insert the night before and refrigerate, then just pop it in the base and turn it on when you're ready to cook