Crockpot Scalloped Potatoes (Printable)
Tender creamy potatoes with cheese and garlic, 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 Steps:
01 - Generously grease the interior of the crockpot insert with butter to prevent sticking and ensure easy serving.
02 - Melt 2 tbsp butter in a small saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Whisk in flour and cook for 1 minute to form a roux. Gradually pour in cream and milk, whisking constantly until smooth. Bring to a gentle simmer, then remove from heat.
03 - Stir salt, pepper, and half the shredded cheddar cheese into the hot sauce until completely melted and smooth. Set aside.
04 - Arrange half the sliced potatoes in the bottom of the prepared crockpot, overlapping slices slightly. Distribute half the chopped onion evenly over potatoes, followed by half the remaining cheese. Pour half the sauce over the layer.
05 - Repeat with remaining potatoes, onion, cheese, and sauce. Sprinkle paprika evenly over the top layer for color and subtle flavor.
06 - Cover and cook on high setting for 4 hours or low setting for 7 hours, until potatoes are fork-tender and sauce is bubbling.
07 - Let the dish rest uncovered for 10 minutes to allow sauce to thicken slightly. Garnish with chopped fresh parsley before serving.
# Expert Advice:
01 -
- Walk away and let your slow cooker do all the work while the house fills with incredible aromas
- The potatoes become impossibly tender without any stirring or babysitting
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Dont rush the layering process because messy layers mean uneven cooking, and nobody wants crunchy bits in their creamy potatoes
- The sauce will look thin when you pour it, but trust the process, it thickens beautifully as the potatoes release their starch
- Peeling potatoes is optional if you are using thin skinned varieties, but peeled always gives that classic scalloped potato texture
03 -
- Layering cold potatoes into a cold slow cooker works perfectly fine, no need to preheat anything
- For extra richness, brush the top layer with melted butter during the last 30 minutes of cooking