Crockpot Scalloped Potatoes (Printable)
Tender potatoes in creamy cheese sauce, slow-cooked to perfection.
# What You Need:
→ 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
# Directions:
01 - Generously grease the interior of the crockpot insert with butter to prevent sticking.
02 - Melt 2 tablespoons butter in a small saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in flour and cook for 1 additional minute to form a roux. Gradually whisk in heavy cream and whole milk until smooth. Bring to a gentle simmer, then remove from heat. Stir in salt, pepper, and half the cheddar cheese until melted and combined. Set aside.
03 - Arrange half the sliced potatoes in the bottom of the prepared crockpot, overlapping slices as necessary. Distribute half the chopped onion evenly over potatoes, followed by half of the remaining cheddar cheese. Pour half the cheese sauce over the first layer.
04 - Create a second layer with remaining potato slices, chopped onion, and cheddar cheese. Pour the remaining cheese sauce over the top. Sprinkle with paprika if using.
05 - Cover and cook on high heat for 4 hours or low heat for 7 hours, until potatoes are completely tender when pierced with a fork.
06 - Remove the lid and allow the dish to rest for 10 minutes before serving. This helps the sauce thicken slightly. Garnish with chopped fresh parsley if desired.
# Expert Hints:
01 -
- The hands-off prep means you can set it and forget it while the slow cooker does all the work
- Every layer gets impossibly tender and infused with garlicky cheese flavor
02 -
- Slice your potatoes as evenly as possible so they all finish cooking at the same time
- Do not lift the lid too often or you will lose valuable heat and extend the cooking time
03 -
- Pat your sliced potatoes dry with paper towels to avoid excess water in your sauce
- Grate your own cheese instead of buying pre-shredded for better melting