Crockpot Scalloped Potatoes (Print View)

Tender potatoes layered with creamy cheese sauce and garlic, slow-cooked to perfection.

# What You'll 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

# How To Make It:

01 - Generously grease the interior 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 sauté until fragrant, about 1 minute. Sprinkle in flour and stir constantly for 1 minute to cook out the raw taste. Gradually whisk in heavy cream and whole milk, ensuring no lumps form. Bring mixture to a gentle simmer, then remove from heat. Stir in salt, pepper, and half the cheddar cheese until fully melted and smooth.
03 - Arrange half the sliced potatoes in the bottom of the prepared crockpot, overlapping slices slightly. Scatter half the chopped onion over the potatoes, followed by half of the remaining cheddar cheese. Pour half the cheese sauce evenly over the layer.
04 - Add the remaining potato slices, followed by the rest of the chopped onion and remaining cheese. Pour the remaining sauce over the top, ensuring coverage. Sprinkle with paprika if using.
05 - Cover and cook on high setting for 4 hours or low setting for 7 hours, until potatoes are fork-tender and the sauce is bubbly.
06 - Remove lid and let stand for 10 minutes to allow the sauce to thicken slightly. Garnish with chopped fresh parsley before serving.

# Expert Hints:

01 -
  • The slow cooker does all the work while you focus on other dishes
  • Yukon Gold potatoes become impossibly tender without falling apart
  • That sharp cheddar creates the most incredible cheesy sauce
02 -
  • The longer rest period helps the sauce set slightly for cleaner servings
  • Slicing potatoes evenly is crucial for uniform cooking
  • The sauce will look thin at first but thickens beautifully during cooking
03 -
  • Resist the urge to peek during cooking
  • Use a mandoline for perfectly even slices

Go Back