Crockpot Scalloped Potatoes (Print version)

Tender, creamy potatoes slow-cooked with cheddar cheese and garlic for the ultimate comfort side dish.

# 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 butter the interior of the slow cooker insert to prevent sticking.
02 - Melt 2 tbsp butter in a medium saucepan over medium heat. Add minced garlic and sauté 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 mixture to a simmer, then remove from heat. Stir in salt, pepper, and half the cheddar cheese until fully melted and incorporated.
03 - Arrange half the sliced potatoes in an even layer in the prepared crockpot, overlapping slices slightly as needed. Distribute half the chopped onion evenly over potatoes, then top with half of the remaining cheddar cheese. Pour half the cheese sauce over the 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 completely tender when pierced with a fork.
06 - Remove lid and let the scalloped potatoes rest for 10 minutes to allow sauce to thicken slightly. Garnish with chopped fresh parsley before serving.

# Expert advice:

01 -
  • The slow cooker transforms simple ingredients into something that tastes like it simmered all day on a back burner
  • Minimal hands-on time means you can focus on the main course while these potatoes work their magic
02 -
  • Thick uniform slices are crucial, or some pieces will turn to mush while others stay crunchy
  • The resting period is not optional, it gives the sauce time to thicken slightly
03 -
  • A mandoline makes perfectly even slices, but a sharp knife and steady hand work perfectly fine
  • Grate your own cheese instead of buying pre-shredded for better melting

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