Slow Cooker Scalloped Potatoes
Ingredients
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4–5 large potatoes (Yukon Gold or Russet), thinly sliced
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1 small onion, thinly sliced
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2 cloves garlic, minced
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2 cups shredded cheddar cheese (or a mix of cheddar and Gruyère)
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1½ cups heavy cream or half-and-half
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½ cup milk
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2 tbsp butter, melted
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2 tbsp all-purpose flour
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½ tsp salt
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½ tsp black pepper
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½ tsp paprika (optional)
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Fresh thyme or parsley for garnish (optional)
Instructions
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Prepare the sauce
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In a medium bowl, whisk together cream, milk, melted butter, flour, garlic, salt, pepper, and paprika until smooth.
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Layer potatoes
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Grease slow cooker with butter or cooking spray.
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Layer half the sliced potatoes and onions in the bottom.
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Sprinkle with half the cheese.
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Pour half the cream mixture over the layer.
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Repeat with remaining potatoes, onions, cheese, and cream mixture.
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Cook
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Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
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Potatoes should be tender and sauce thickened.
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Optional finishing touch
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For a golden top, you can broil for 3–5 minutes after transferring to an oven-safe dish.
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Garnish with fresh parsley or thyme before serving.
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Tips & Variations
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Cheese variations: Gruyère, mozzarella, or smoked cheddar add different flavors.
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Make-ahead: Assemble the night before and refrigerate; cook the next day (add 30–60 min to cooking time if cold).
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Add-ins: Cooked bacon, ham, or sautéed mushrooms for extra flavor.
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Lighter version: Use half-and-half instead of heavy cream and reduce cheese slightly.
💡 Pro Tip: Slice potatoes evenly (use a mandoline if possible) to ensure even cooking in the slow cooker.
I can also give a crockpot version with a crispy breadcrumb topping that mimics oven-baked scalloped potatoes if you want that extra crunch. Do you want me to do that?