Crockpot Scalloped Potatoes (Print version)
Creamy tender potatoes layered with cheddar 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
# Method:
01 - Generously butter the interior of the slow cooker insert to prevent sticking.
02 - Melt 2 tbsp butter in a medium 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 heavy cream and whole milk, whisking constantly until smooth. Bring to a gentle simmer, then remove from heat. Stir in salt, pepper, and half the cheddar cheese until fully melted and incorporated.
03 - Arrange half the sliced potatoes in the bottom of the prepared crockpot, slightly overlapping the slices. Distribute half the chopped onion evenly over the potatoes, followed by half of the remaining cheddar cheese. Pour half the cheese sauce over the first layer.
04 - Add the remaining sliced potatoes as the second layer, followed by the remaining chopped onion and cheese. Pour the rest of the cheese sauce over the top, ensuring even coverage. Lightly dust the surface 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 scalloped potatoes to rest for 10 minutes before serving. This helps the sauce set slightly for cleaner serving. Garnish with chopped fresh parsley if desired.
# Expert advice:
01 -
- Set it and forget it cooking means zero stove monitoring
- The slow, gentle heat creates the most velvety sauce Ive ever achieved
02 -
- Slice your potatoes as evenly as possible, about 1/8 inch thick, so they all finish cooking at the same time
- The rest period is crucial for serving, otherwise you'll end up with beautiful potatoes swimming in soup instead of coated in sauce
03 -
- Dont rush the sauce—letting it simmer briefly removes the raw flour taste
- Use a mandoline if you have one for perfectly even potato slices