Crockpot Scalloped Potatoes (Printable Version)

Tender potatoes layered with cheese and garlic, slow-cooked to creamy perfection in your crockpot.

# 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

# Directions:

01 - Generously butter the interior of the slow cooker insert to prevent sticking.
02 - Melt 2 tbsp 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 to a simmer, then remove from heat. Stir in salt, pepper, and half the cheddar cheese until melted and well combined.
03 - Arrange half the sliced potatoes in the bottom of the prepared crockpot, overlapping slices slightly. Spread half the chopped onion over the potatoes, followed by half of 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 using.
05 - Cover and cook on high setting for 4 hours or low setting for 7 hours, until potatoes are completely tender when pierced with a fork.
06 - Let stand uncovered for 10 minutes to allow the sauce to thicken slightly. Garnish with fresh chopped parsley before serving.

# Expert Advice:

01 -
  • The slow cooker does all the heavy lifting while you go about your day
  • Yukon Gold potatoes get perfectly tender without falling apart
  • That golden cheese crust on top might just be the best part
02 -
  • Slice your potatoes as thinly and evenly as possible, about 1/8 inch thick
  • Don't rush the roux step, it's what prevents that separated, greasy look
  • The resting period is non-negotiable for the best texture
03 -
  • A mandoline makes perfect potato slices, but a sharp knife and patience work just fine
  • If your sauce seems too thick, add another splash of milk before layering

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