These Slow Cooker Scalloped Potatoes are creamy and cheesy, making them the perfect side dish for any meal! Just layer the potatoes and sauce, and let the slow cooker do the work for you.
Honestly, what’s better than potatoes swimming in cheese? I could eat these for every meal! I love how easy they are to make—just set it, forget it, and enjoy the deliciousness later!
Key Ingredients & Substitutions
Potatoes: Russet potatoes are perfect for this dish because they become tender and creamy when cooked. If you’re looking for a healthier option, try Yukon Gold potatoes for a buttery flavor and smoother texture.
Cheese: Sharp cheddar gives a rich taste. If you’re not a fan, you can use mild cheddar or even pepper jack for a spicy kick! Remember, using a mix of cheeses like mozzarella can add an extra creamy texture.
Heavy Cream: This gives the dish its luxurious creaminess. For a lighter option, you can use half-and-half or a non-dairy cream substitute if needed, but it may change the flavor a bit.
Butter: Unsalted butter is preferred since it allows you to control the saltiness. If you’re looking to reduce calories or dairy, consider using olive oil or a plant-based butter.
What’s the Best Way to Layer the Potatoes for Even Cooking?
Layering is key in this recipe! Start with a single layer of thin potato slices to ensure even cooking. Alternate between cheese, potatoes, and the cream mixture. This helps the flavors meld beautifully.
- Spread a layer of potato slices on the bottom, then sprinkle cheese.
- Drizzle some of the cream mixture over it before repeating the layers.
- Finish with a thicker layer of cheese on top to get that bubbly, golden finish.
Don’t forget to make sure the last layer remains cheese; it creates a yummy crust as it bakes!
How to Make Slow Cooker Scalloped Potatoes
Ingredients You’ll Need:
For the Potato Dish:
- 4 large russet potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced (optional)
- 3 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella cheese (optional for extra cheesiness)
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 6 to 7 hours of cooking on low or 3 to 4 hours on high in your slow cooker. After cooking, give it about 10 minutes to rest before serving. It’s a simple and comforting side dish, perfect for family dinners!
Step-by-Step Instructions:
1. Prepare Your Slow Cooker:
Start by lightly greasing the inside of your slow cooker with butter or a non-stick spray. This helps prevent the potatoes from sticking to the bottom.
2. Make the Cream Sauce:
In a medium-sized bowl, whisk together the heavy cream, whole milk, melted butter, and flour. Then add the minced garlic, salt, pepper, and thyme. Mix everything until it’s smooth and well combined. This mixture will become the creamy sauce that binds your potatoes together.
3. Layer the Ingredients:
It’s time to start layering! Begin by placing a layer of the thinly sliced potatoes on the bottom of the slow cooker. If you’re using onion, add a few slices on top of the potatoes. Next, sprinkle a handful of shredded cheddar cheese over the potatoes.
4. Add the Cream Mixture:
Pour a small amount of the cream mixture evenly over the cheese and potatoes. This will help soak into the layers as they cook.
5. Repeat the Layers:
Continue to repeat the layering process: add more potato slices, followed by onions (if using), cheese, and drizzle some of the cream mixture. Keep going until all ingredients are used, making sure to finish with a layer of cheese on top.
6. Cook the Potatoes:
Place the lid on the slow cooker and choose your cooking setting: cook on low for 6 to 7 hours or on high for 3 to 4 hours. The potatoes should be tender, and the sauce will thicken during cooking.
7. Add Extra Cheese:
If you want an extra cheesy top, sprinkle more cheddar cheese on the surface of the potatoes in the last 30 minutes of cooking. Allow it to melt and get slightly browned for a delightful finish.
8. Serve and Garnish:
Once done, carefully remove the lid and let the scalloped potatoes rest for about 10 minutes. This helps the dish settle. When ready to serve, garnish with chopped fresh parsley to add some lovely color and freshness to your dish.
Enjoy your warm and comforting slow cooker scalloped potatoes as a delicious side to your favorite meals!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While russet potatoes are ideal for their creaminess, Yukon Golds can work well too. They offer a buttery flavor and creamy texture. Just ensure whatever you choose is thinly sliced for even cooking.
Is It Possible to Make This Recipe Dairy-Free?
Yes! You can substitute the heavy cream with a plant-based cream alternative and use non-dairy milk instead of whole milk. For the cheese, try vegan cheese shreds. Keep in mind that the flavor and texture may differ slightly!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through, adding a splash of milk or cream if the potatoes seem dry.
Can I Add Other Ingredients to the Recipe?
Definitely! Feel free to incorporate cooked bacon, sautéed mushrooms, or spinach between the layers for added flavor and nutrition. Just adjust the layering accordingly to ensure even cooking!