These Slow Cooker Scalloped Potatoes are creamy and cheesy, making them the perfect side dish for any meal. The slow cooking brings out the best flavors!
I love how I can just slice the potatoes, layer them up, and let the slow cooker do the work. And the smell while they cook? Pure magic! 🥔✨
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for creaminess. If you want a different texture, try Yukon Golds for a buttery flavor. Other varieties like red potatoes can work too, though they will hold their shape more.
Cheddar Cheese: Sharp cheddar brings a nice flavor, but feel free to replace it with mild cheddar or any hard cheese like Gruyère. For a dairy-free option, look for plant-based cheese alternatives, though the taste will vary.
Heavy Cream: For a lighter dish, half-and-half or whole milk can be substituted. For a healthier twist, consider using unsweetened almond milk or coconut milk, but the creaminess will be less.
Onion: Sweet onions add a nice touch, but if you’re sensitive to onions, skip them or substitute with leeks for a milder flavor.
How Do You Get a Smooth and Creamy Sauce?
The roux is key to a rich sauce for your scalloped potatoes. Start by melting butter and whisking in flour over medium heat. This forms a paste, which helps to thicken the sauce. Make sure to stir constantly so it doesn’t burn.
- Melt the butter on medium heat and whisk in flour until bubbly (about 1-2 minutes).
- Gradually add milk and heavy cream, stirring all the time to avoid lumps.
- Cook until the mixture thickens (about 5 minutes) and becomes smooth before adding seasonings.
Don’t rush this step, as a good roux is the foundation of a creamy sauce!
How to Make Slow Cooker Scalloped Potatoes
Ingredients You’ll Need:
For the Dish:
- 4-5 medium large potatoes, thinly sliced (about 4 cups)
- 1 small onion, thinly sliced
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese (optional for extra cheesiness)
- 2 cups heavy cream or half and half
- 2 cloves garlic, minced
- 3 tbsp unsalted butter, melted
- 3 tbsp all-purpose flour
- 1 cup milk (whole milk preferred)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder (optional)
- 1/2 tsp paprika (optional, for slight color and flavor)
- Fresh parsley for garnish
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prep and then cook for 5-7 hours on low or 3-4 hours on high in your slow cooker. So, you can set it and forget it while you enjoy your day!
Step-by-Step Instructions:
1. Prepare the Slow Cooker:
Start by greasing the inside of your slow cooker with melted butter or non-stick spray. This helps to ensure that nothing sticks to the sides and makes for an easier cleanup later!
2. Make the Cream Sauce:
In a medium saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the flour to create a roux. Cook this mixture for 1-2 minutes, stirring constantly, until it is bubbly and lightly golden. Next, slowly add in the milk and heavy cream while whisking continuously. Keep stirring until the mixture thickens and is smooth, about 5 minutes. After that, stir in the minced garlic, salt, black pepper, onion powder, and paprika. Mix well and then remove the saucepan from heat.
3. Layer the Ingredients:
Now it’s time to layer your ingredients in the slow cooker! Start by placing a layer of sliced potatoes at the bottom. Then, add a layer of onions and sprinkle some shredded cheddar cheese over the top. Pour a portion of the creamy sauce over this layer. Repeat the process: add more potatoes, onions, cheese, and sauce until all the ingredients are used. Be sure to finish with a lovely layer of cheese on top!
4. Cook the Dish:
Cover your slow cooker with its lid and set it to cook on low for 5-7 hours or on high for 3-4 hours. You’ll know it’s ready when the potatoes are soft and the dish is bubbly and delicious!
5. Garnish and Serve:
Once everything is cooked to perfection, remove the lid and sprinkle fresh chopped parsley on top for a pop of color. Now you can serve your warm, cheesy scalloped potatoes! Enjoy your dish as a comforting side or even a main dish!
Can I Use Different Types of Potatoes?
Absolutely! While starchy potatoes like Russets work best for a creamy texture, you can also use Yukon Golds for a buttery flavor or red potatoes for a firmer texture. Just be sure to slice them thinly for even cooking!
Can I Make This Dish Ahead of Time?
Yes, you can prepare the layers ahead of time! Assemble the potatoes, onions, cheese, and sauce, then cover tightly and refrigerate for up to 24 hours before cooking. Just remember to let it sit at room temperature for about 30 minutes before placing it in the slow cooker.
How Do I Store Leftovers?
Store any leftover scalloped potatoes in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or warm them gently in the oven at 350°F (175°C) until heated through. Adding a splash of milk or cream can help restore creaminess when reheating!
Can I Add More Vegetables?
Certainly! Feel free to add vegetables like spinach, mushrooms, or even broccoli for added nutrition. Just make sure to chop them finely and layer them in between the potatoes to ensure even cooking. Keep in mind that additional moisture may slightly alter the cooking time. Adjust accordingly!
