Crockpot Scalloped Potatoes (Printable)

Creamy, cheesy potatoes slow-cooked to perfection with garlic and cheddar.

# 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 grease the inside of the crockpot insert with butter to prevent sticking.
02 - Melt 2 tbsp butter in a small saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Whisk in flour and cook for 1 additional minute. 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 fully melted.
03 - Arrange half the sliced potatoes in the bottom of the crockpot, overlapping slices as needed. Spread half the chopped onion evenly over potatoes, followed by half of the remaining cheese. Pour half the sauce mixture over this 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 fork-tender.
06 - Let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to thicken slightly. Garnish with fresh chopped parsley if desired.

# Expert Tips:

01 -
  • The slow cooker does all the heavy lifting while you go about your day
  • That creamy cheese sauce gets into every single layer without constant stirring
  • Leftovers reheat beautifully for breakfast the next morning
02 -
  • Dont skip the rest period, those first 10 minutes make the difference between a mess and perfect scoops
  • The potatoes should be thinly sliced but paper thin, they'll turn into mush during those long cook hours
  • If your sauce seems too thick initially, it will thin out as the potatoes release moisture
03 -
  • Use a mandoline if you have one for perfectly even slices
  • Press down gently on each layer to remove air pockets
  • Place a folded towel under the lid if condensation is dripping onto your potatoes

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