Crockpot Scalloped Potatoes (Print Version)
Tender potato slices layered with creamy cheese sauce, slow-cooked to perfection.
# What You'll 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
# How to Make It:
01 - Generously butter the interior of the crockpot insert to prevent sticking.
02 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute. Whisk in flour and cook for 1 minute to form a roux. Gradually pour in cream and milk while whisking constantly until smooth. Bring to a gentle simmer, then remove from heat. Stir in salt, pepper, and half the cheddar until completely melted.
03 - Arrange half the potato slices in the bottom of the prepared crockpot, overlapping slightly for even cooking. Distribute half the chopped onion evenly over potatoes, followed by half the remaining cheese. Pour half the sauce mixture over the layer.
04 - Repeat layering with remaining potatoes, onion, cheese, and sauce. Sprinkle paprika evenly over the top if using.
05 - Cover and cook on high setting for 4 hours or low setting for 7 hours, until potatoes are fork-tender and sauce is bubbling.
06 - Remove from heat and let stand for 10 minutes to allow sauce to thicken slightly. Garnish with fresh parsley before serving.
# Expert Advice:
01 -
- Set it and forget it cooking that fills your whole home with incredible aromas
- Creamy tender potatoes with just the right amount of cheese in every bite
02 -
- Do not skip the rest period or the sauce will be too runny when you serve it
- Thin even potato slices are crucial for uniform cooking so take your time with the knife work
03 -
- Slice your potatoes about 1/8 inch thick for the perfect texture
- Use a mandoline if you have one for consistently thin slices