Slow Cooker Scalloped Potatoes are creamy, cheesy goodness that cook gently all day. Just layer thinly sliced potatoes with cheese and a tasty sauce!
This dish is like a warm hug on a plate. I love how easy it is! Just set it and let the slow cooker do all the work while I relax. Perfect for family dinners!
Key Ingredients & Substitutions
Russet Potatoes: These potatoes are perfect because they have a starchy texture that breaks down nicely during cooking. If you can’t find russet potatoes, other varieties like Yukon Gold work well too, but they may result in a creamier texture.
Onion: I like using a regular yellow onion for sweetness, but you could switch it up with shallots or even green onions if you prefer a milder flavor.
Heavy Cream or Whole Milk: Heavy cream gives the dish its richness. If you want a lighter version, whole milk is a good substitute, but the flavor won’t be quite as rich. You can also use a non-dairy milk like almond or oat milk, though it might alter the taste somewhat.
Cheddar Cheese: Sharp cheddar adds a nice tangy flavor. You can use mild or a combination of cheeses like Gruyère or Monterey Jack for a different twist. Just make sure they melt well!
How Do You Make a Smooth Roux?
Making a roux is an important step to ensure your sauce is smooth and creamy. It helps to thicken the dish and gives it a rich texture. Here’s how to do it:
- In a bowl, mix the melted butter and flour together until no lumps remain. This is your roux.
- Gradually pour in the heavy cream or milk while whisking continuously. This helps to incorporate the liquid without clumping.
- Make sure the mixture is smooth before moving on to adding seasonings. If it’s too thick, add a bit more liquid until you reach the desired consistency.
Taking your time during this step can make a big difference in the final outcome, so don’t rush it!
How to Make Slow Cooker Scalloped Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 4 large russet potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
For the Creamy Sauce:
- 2 cups shredded sharp cheddar cheese
- 2 cups heavy cream or whole milk
- 3 tablespoons unsalted butter, melted
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This comforting dish takes about 15 minutes of prep time, plus 6 to 7 hours to cook in the slow cooker. It’s perfect for setting and forgetting, allowing you to enjoy the day while it cooks low and slow!
Step-by-Step Instructions:
1. Prepare the Slow Cooker:
Start by lightly greasing the inside of your slow cooker with butter or non-stick spray. This will help prevent the potatoes from sticking and make cleanup easier.
2. Make the Roux:
In a medium bowl, whisk together the melted butter and flour until smooth. This mixture is called a roux, and it will help thicken your creamy sauce. Make sure there are no lumps!
3. Create the Creamy Sauce:
Gradually add the heavy cream (or milk) to the roux while stirring continuously. Keep stirring to avoid lumps. Next, add the salt, black pepper, minced garlic, and dried thyme. Mix everything well until combined.
4. Layer the Ingredients:
Start by laying half of the sliced potatoes evenly at the bottom of the slow cooker. Next, spread half of the sliced onions over the potatoes. Pour half of the creamy sauce over this layer, followed by half of the shredded cheddar cheese. Repeat the layering process with the remaining potatoes, onions, sauce, and cheese.
5. Cook the Scalloped Potatoes:
Cover the slow cooker with its lid and set it to cook on low for about 6 to 7 hours. The potatoes should be tender and the top should look golden brown when done.
6. Serve and Enjoy!
Once cooked, garnish your scalloped potatoes with freshly chopped parsley for a pop of color. Serve warm as a comforting side dish and enjoy the creamy, cheesy goodness!
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar is a great choice for flavor, you can use other melting cheeses like Gruyère, Monterey Jack, or even a blend. Just make sure they melt well for that creamy consistency!
How Can I Make This Recipe Gluten-Free?
To make it gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a little cold water before adding it to your roux to keep the sauce smooth.
Can I Layer Other Vegetables with the Potatoes?
Yes, you can add vegetables like spinach, mushrooms, or bell peppers for added flavor and nutrition. Just sauté them lightly beforehand to reduce moisture and ensure they cook evenly with the potatoes.
How Do I Store Leftovers?
Store any leftover scalloped potatoes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or warm them gently on the stove. Adding a splash of cream or milk while reheating can help restore creaminess.
