Crockpot Scalloped Potatoes (Print Version)
Creamy, tender potatoes layered with cheddar cheese and garlic, slow-cooked to perfection in your crockpot.
# Ingredient List:
→ 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 (optional)
→ Other
11 - 2 tbsp all-purpose flour
12 - 2 tbsp chopped fresh parsley (optional, for garnish)
# Directions:
01 - Generously grease the interior of the crockpot insert with butter to prevent sticking
02 - Melt 2 tbsp butter in a medium saucepan over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute. Whisk in flour and cook for 1 minute to form a roux. Gradually pour in heavy cream and whole milk while whisking constantly until smooth. Bring mixture to a simmer, then remove from heat. Stir in salt, pepper, and half the shredded cheddar until completely melted and incorporated
03 - Arrange half the sliced potatoes in the bottom of the prepared crockpot, overlapping slices as necessary. Distribute half the chopped onion evenly over potatoes, followed by half of the remaining cheddar cheese. Pour half the prepared cheese sauce over the layer
04 - Repeat layering with remaining potatoes, onion, cheese, and sauce. Dust the top with paprika if using
05 - Cover and cook on high setting for 4 hours or low setting for 7 hours, until potatoes are fork-tender and sauce is bubbly
06 - Remove lid and allow dish to rest for 10 minutes to set. Garnish with fresh parsley just before serving
# Expert Advice:
01 -
- The slow cooker magic transforms ordinary potatoes into the most incredibly tender, creamy slices that practically melt in your mouth
- Its completely hands-off cooking, giving you hours to focus on everything else while your slow cooker does all the work
02 -
- Pat your potato slices dry with paper towels before layering—excess moisture can make the dish soupy instead of creamy
- Resist the urge to lift the lid too often during cooking—every peek releases valuable heat and extends the cooking time
03 -
- Slice your potatoes as uniformly as possible—about 1/8 inch thick ensures even cooking throughout
- Place a clean kitchen towel under the lid while cooking to catch condensation and prevent your sauce from getting watery