Crockpot Scalloped Potatoes
Creamy and cheesy scalloped potatoes made effortlessly in a slow cooker, perfect for family dinners or special occasions.
Ingredients
Potatoes and Base
- 2 pounds Russet or Yukon Gold potatoes Choose based on desired creaminess and texture.
- 2 tablespoons Butter Used for richness and to prevent sticking.
- 1 medium Onion Optional, adds sweetness.
- 2 cloves Garlic Fresh or powder, either works.
Creamy Sauce
- 1 cup Heavy cream or half and half For a classic creamy texture.
- 1/2 cup Chicken broth Helps keep the sauce creamy, not gluey.
- 2 cups Cheese Sharp cheddar is preferred, can mix with others.
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 teaspoon Paprika Optional, for extra warmth.
Instructions
Preparation
- Rub the inside of the slow cooker with butter.
- Slice the potatoes into even slices, about 1/8 inch thick.
- In a bowl, mix together cream, a splash of broth, salt, pepper, garlic, and paprika.
Layering
- Layer potatoes in the slow cooker, add onion if using, followed by a handful of cheese, and drizzle with cream mixture.
- Repeat the layering until all ingredients are used.
- Reserve some cheese for the top layer.
Cooking
- Cover and cook on LOW for about 4 to 6 hours. Check the potatoes for tenderness around hour 4.
- Let the dish rest for 15 to 20 minutes before serving to allow the sauce to thicken.
Notes
Choose potatoes based on desired texture. Don't soak slices to keep starch, which helps thicken the sauce. Pair with protein and veggies for a balanced meal.