Slow Cooker Scalloped Potatoes are creamy, cheesy, and oh so comforting! Made with tender potatoes and a rich cheese sauce, this dish is a warm hug on a plate.
I love how easy it is to throw everything in the slow cooker and let it do its magic. Perfect for busy days when you want a cozy side dish without the fuss!
Key Ingredients & Substitutions
Potatoes: Russet potatoes are perfect here for their starchy texture, which creates a creamy finish. If you want, you can try Yukon Gold potatoes for extra buttery flavor.
Cheese: Sharp cheddar brings in a bold taste. Feel free to swap it with any cheese you like, such as colby or gouda. If you’re reducing calories, use less cheese or a lighter option.
Heavy Cream: Using heavy cream gives a rich texture, but whole milk or even a mix of milk and yogurt can also work to lighten the dish without sacrificing too much creaminess.
Butter and Flour: These create a roux for the sauce. If you’re aiming for a dairy-free version, use olive oil and a gluten-free flour blend or cornstarch.
Herbs and Spices: Dried thyme is lovely, but you could use rosemary or Italian seasoning for a different twist. Fresh herbs added just before serving enhance the flavors beautifully!
How Do I Make Sure My Potatoes Are Cooked Perfectly?
Cooking potatoes to the right tenderness is crucial for scalloped potatoes. To ensure your potatoes cook evenly and are fork-tender, follow these simple steps:
- Slice the potatoes evenly, about 1/8 inch thick. A mandoline can help with uniform thickness.
- Layer carefully. Alternate layers of potatoes, onions, and cheese to allow even cooking.
- Check during the last hour. If the sauce looks too thick, add a splash of milk or cream to keep everything creamy.
By the end of the cooking time, the potatoes should pierce easily with a fork. Enjoy the comforting texture!
How to Make Slow Cooker Scalloped Potatoes
Ingredients You’ll Need:
For the Scalloped Potatoes:
- 4 large russet potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
For the Cream Sauce:
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese (optional for extra creaminess)
- 2 cups heavy cream (or whole milk for a lighter version)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (plus extra fresh thyme for garnish, if desired)
- 1/4 teaspoon smoked paprika (optional)
- Fresh thyme sprigs for garnish
How Much Time Will You Need?
This recipe will take about 10 minutes to prep. Once everything is combined in the slow cooker, you’ll need to let it cook for 5 to 6 hours on low. Perfect for an afternoon or evening where you can let it do the work while you relax!
Step-by-Step Instructions:
1. Prepare the Slow Cooker:
Start by greasing your slow cooker lightly with butter or you can use non-stick spray. This will help the potatoes and cheese not stick to the sides.
2. Make the Cream Sauce:
In a saucepan over medium heat, melt the butter. Once the butter is melted, add the minced garlic and cook for about 1 minute until you can smell the delicious garlic aroma. Next, whisk in the flour, stirring constantly to make a roux, and continue cooking for 1-2 minutes until it looks slightly golden.
3. Add Cream and Seasoning:
Slowly pour in the heavy cream while whisking continuously. Keep stirring until the mixture thickens slightly, which will take about 3-5 minutes. Once thickened, stir in salt, black pepper, dried thyme, and smoked paprika. Remove the sauce from the heat.
4. Layer the Ingredients:
In your slow cooker, layer half of the sliced potatoes on the bottom. Then, sprinkle half of the sliced onions over the potatoes. Pour half of the cream sauce over this layer, and add 1 cup of the shredded cheddar cheese (and mozzarella if you’re using it).
5. Repeat the Layers:
Now, repeat the process with the remaining ingredients. Layer the rest of the potatoes, onions, cream sauce, and top with the remaining cheese.
6. Cook the Potatoes:
Cover the slow cooker and let it cook on low for 5 to 6 hours. Check to make sure the potatoes are tender when pierced with a fork.
7. Brown the Cheese (Optional):
If you want a beautifully browned top, remove the lid during the last 30 minutes of cooking to let the cheese get a little crispy.
8. Garnish and Serve:
Once done, take off the lid and sprinkle fresh thyme leaves on top for a pop of color and flavor. Serve your warm, comforting scalloped potatoes as a delicious side dish!
Enjoy your homemade slow cooker scalloped potatoes, a creamy dish that’s perfect for any gathering or family dinner!
Can I Substitute the Heavy Cream?
Absolutely! If you’re looking for a lighter version, you can use whole milk instead of heavy cream. For even fewer calories, consider a mix of milk and Greek yogurt or a low-fat cream alternative.
What Can I Use Instead of Russet Potatoes?
While russets are ideal for their creamy texture, Yukon Gold potatoes can be a great alternative! They have a slightly buttery flavor and hold up well during cooking.
How Do I Store Leftovers?
Store any leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. When reheating, you can warm them in the microwave or oven. If they seem dry, add a splash of milk or cream to maintain the creamy texture.
Can I Make This Dish in Advance?
Yes, you can! Prepare the layers and refrigerate the assembled dish in the slow cooker insert overnight. Just remember to take it out to bring it to room temperature before cooking. It may take slightly longer to cook from a colder state.