Slow Cooker Scalloped Potatoes -

Slow Cooker Scalloped Potatoes

Prep Time: 20 minutes

Cook Time: 5–7 hours on LOW or 3–4 hours on HIGH

Total Time: Up to 7 hours 20 minutes

Servings: 8

Course: Side Dish

Cuisine: American

Ingredients

3 lbs Russet or Yukon Gold potatoes, thinly sliced

4 tablespoons butter

1 small yellow onion, finely chopped

3 garlic cloves, minced

¼ cup all-purpose flour

2 cups whole milk

1 cup heavy cream

1½ cups shredded cheddar cheese, divided

½ cup grated Parmesan cheese

1 teaspoon salt, or to taste

½ teaspoon black pepper

Fresh thyme, parsley, or chives for garnish

Instructions

Lightly grease the inside of your slow cooker.

Wash and peel the potatoes if desired. Slice them into thin, even rounds, about ⅛-inch thick.

Melt the butter in a saucepan over medium heat. Add the onion and cook until softened. Stir in the garlic and cook briefly until fragrant.

Sprinkle in the flour and stir until combined. Slowly whisk in the milk, followed by the heavy cream. Cook until the sauce begins to thicken.

Season with salt and black pepper. Reduce the heat and stir in 1 cup of cheddar cheese and the Parmesan until melted and smooth.

Arrange a layer of sliced potatoes in the bottom of the slow cooker. Spoon some of the cream sauce over the potatoes and sprinkle with some of the remaining cheddar.

Continue layering the potatoes, sauce, and cheese until all ingredients are used. Finish with sauce and the remaining cheddar on top.

Cover and cook on LOW for 5–7 hours or HIGH for 3–4 hours, until the potatoes are tender when pierced with a fork.

Turn off the slow cooker and let the scalloped potatoes rest for 10–15 minutes before serving.

Garnish with fresh parsley, thyme, or chives and serve warm.

Tips for the Best Scalloped Potatoes

Slice your potatoes evenly so they cook at the same rate.

Avoid opening the slow cooker frequently while the potatoes cook.

Freshly shredded cheese generally melts more smoothly.

For extra flavor, add cooked bacon, diced ham, or additional garlic.

Let the potatoes rest before serving to give the creamy sauce time to settle and thicken.

Storage

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm larger portions in the oven until heated through.