Crockpot Scalloped Potatoes (Printable Version)
Tender, creamy potato slices slow-cooked with cheese and garlic for the ultimate comfort side dish.
# 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 - 1 1/2 cups shredded sharp cheddar cheese
04 - 1/2 cup heavy cream
05 - 1 cup whole milk
06 - 2 tbsp unsalted butter, plus extra for greasing
→ Spices & Seasonings
07 - 2 cloves garlic, minced
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/4 tsp paprika (optional)
→ Other
11 - 2 tbsp all-purpose flour
12 - 2 tbsp chopped fresh parsley (optional, for garnish)
# Method:
01 - Grease the inside of the crockpot insert with butter.
02 - In a small saucepan over medium heat, melt 2 tbsp butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for 1 more minute. Gradually whisk in cream and milk until smooth. Bring to a simmer, then remove from heat. Stir in salt, pepper, and half the cheddar cheese until melted; set aside.
03 - Layer half the sliced potatoes in the crockpot, overlapping as needed. Top with half the chopped onion and half of the remaining cheese. Pour half the sauce over this layer.
04 - Repeat with remaining potatoes, onion, cheese, and sauce. Sprinkle paprika on top, if desired.
05 - Cover and cook on high for 4 hours or low for 7 hours, until potatoes are tender.
06 - Let rest for 10 minutes before serving. Garnish with fresh parsley if desired.
# Expert Tricks:
01 -
- Set it and forget it cooking that leaves you free for everything else
- The cheese sauce gets into every single nook between the potato slices
02 -
- Thin, even potato slices are nonnegotiable for consistent cooking
- Overlapping the potato layers prevents them from drying out during the long cook time
03 -
- A mandoline makes perfectly even slices and saves so much time
- Don't lift the lid during cooking or you'll extend the time significantly