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If you are looking for the ultimate hands-off side dish to elevate your next holiday meal, you are in exactly the right place.
These Crockpot Scalloped Potatoes deliver all the rich, comforting goodness of the classic baked version without taking up any precious oven space.
They are the perfect addition to a busy Thanksgiving spread, an elegant Easter ham dinner, or a cozy Sunday family roast.
By utilizing your slow cooker, you free yourself from constantly monitoring the stove or worrying about timing your side dishes perfectly.
This recipe features tender, thinly sliced root vegetables smothered in a luxurious, from-scratch cheese sauce that practically melts in your mouth.
Best of all, it is incredibly straightforward to assemble, making it a fantastic option for cooks of any skill level.
Let’s explore how to achieve flawlessly tender, cheesy slow cooker potatoes every single time.
Ingredients
- For the Potatoes:
- 2 ½ lbs 1.1 kg potatoes, thinly sliced (Yukon Gold or Russet work best)
- For the Cream Sauce:
- 3 tablespoons unsalted butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups milk whole milk preferred
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika optional
- ½ teaspoon dried thyme optional
Instructions
-
Prepare the potatoes: Wash, peel (optional), and slice the potatoes into thin slices (about ⅛ inch). Try to keep the slices as even as possible for consistent cooking.
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Start the creamy sauce: Melt the butter in a saucepan over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft. Stir in the minced garlic and cook for another 30 seconds until fragrant.
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Build the roux: Sprinkle the flour into the pan and whisk continuously for 1 minute.
-
Add the liquids: Slowly pour in the milk and heavy cream, whisking constantly to avoid any lumps. Cook for 3 to 5 minutes until the mixture is slightly thickened.
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Melt the cheese: Remove from heat and add the cheddar cheese, Parmesan, salt, pepper, paprika, and thyme. Stir until the cheeses melt completely and the sauce becomes perfectly smooth.
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Layer in the crockpot: Lightly grease the inside of your slow cooker. Add an even layer of sliced potatoes to the bottom. Pour some of the cheese sauce over the potato layer. Repeat these layers until all the potatoes and sauce are used.
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Cook: Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The potatoes are done when they are tender and easily pierced with a fork.
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Rest before serving: Turn off the slow cooker and let the dish sit uncovered for 10 to 15 minutes. The sauce will thicken beautifully as it cools slightly. Serve hot and enjoy!
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