Crockpot Scalloped Potatoes (Printable)

Creamy, cheesy potatoes slow-cooked with garlic for the ultimate comfort side dish.

# What You 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 for garnish

# How To Make:

01 - Butter the interior of the crockpot insert thoroughly to prevent sticking.
02 - Melt 2 tablespoons 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 cream and milk while whisking constantly until smooth. Bring mixture to a simmer, then remove from heat. Stir in salt, pepper, and half the cheddar cheese until completely melted.
03 - Arrange half the sliced potatoes in the bottom of the crockpot, overlapping slices slightly. Distribute half the chopped onion over the potatoes, followed by half the remaining cheese. Pour half the cheese sauce evenly over the layer.
04 - Repeat layering with remaining potatoes, onion, cheese, and sauce. Sprinkle paprika evenly over the top if desired.
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 let dish rest for 10 minutes to allow sauce to thicken slightly. Garnish with chopped fresh parsley before serving.

# Expert Hints:

01 -
  • The slow cooker does all the heavy lifting while you focus on other dishes
  • Yukon Golds hold their shape beautifully but still become meltingly tender
  • That homemade cheese sauce puts boxed versions to shame
02 -
  • Potatoes must be sliced thinly and evenly for consistent cooking throughout
  • The sauce will look thin initially but thickens beautifully during the long cooking process
  • Resist the urge to lift the lid frequently as this releases heat and extends cooking time
03 -
  • A mandoline ensures perfectly even potato slices every time
  • Use the large holes on a box grater to shred your own cheese for better melting
  • Place a clean kitchen towel under the lid to prevent condensation from dripping back onto the potatoes

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