Slow Cooker Scalloped Potatoes!

🥔 Slow Cooker Scalloped Potatoes Recipe

🍽️ Servings:

6–8 people

⏰ Cook Time:

4–5 hours on HIGH or 7–8 hours on LOW

🧂 Ingredients

• 2½ pounds (about 6 medium) russet or Yukon Gold potatoes, peeled and thinly sliced (⅛ inch thick)

• 1 medium onion, thinly sliced (optional but recommended)

• 2 tablespoons butter

• 2 cloves garlic, minced

• 3 tablespoons all-purpose flour

• 1½ cups milk (whole or 2%)

• 1 cup heavy cream (or half-and-half)

• 2 cups shredded sharp cheddar cheese

• ½ cup grated Parmesan cheese

• Salt and pepper to taste

• ½ teaspoon paprika (optional, for color)

• Fresh parsley or chives, for garnish

🔥 Instructions

Step 1: Prepare the Potatoes

1. Peel and slice the potatoes evenly (use a mandoline if available).

2. Lightly grease the inside of your slow cooker with butter or nonstick spray.

Step 2: Make the Sauce

1. In a medium saucepan, melt butter over medium heat.

2. Add garlic and cook for 30 seconds until fragrant.

3. Whisk in flour and cook for 1 minute to form a roux.

4. Gradually whisk in milk and cream until smooth and thickened (about 3–4 minutes).

5. Remove from heat and stir in 1½ cups of cheddar and ¼ cup of Parmesan until melted.

6. Season with salt, pepper, and paprika.

Step 3: Layer the Potatoes

1. Spread a layer of potato slices on the bottom of the slow cooker.

2. Top with some onion slices and spoon over a bit of cheese sauce.

3. Repeat layers until all ingredients are used, finishing with sauce on top.

4. Sprinkle the remaining cheese over the top.

Step 4: Cook

• Low setting: Cook for 7–8 hours

• High setting: Cook for 4–5 hours
  Potatoes are done when tender and easily pierced with a fork.

Step 5: Serve

Let it rest for 10–15 minutes before serving so the sauce thickens.
Garnish with chopped parsley or chives.

🧠 Q&A Section

Q1: Can I use pre-shredded cheese?
👉 You can, but freshly shredded cheese melts smoother because bagged cheese often has anti-caking agents.

Q2: Can I make this recipe ahead of time?
👉 Yes. Assemble the potatoes and sauce in the slow cooker insert, cover, and refrigerate overnight. Cook the next day as directed.

Q3: Can I add ham or bacon?
👉 Definitely! Add 1–2 cups of cooked diced ham or crumbled bacon between layers for a hearty main dish.

Q4: What type of potatoes work best?
👉 Yukon Golds hold their shape well and stay creamy. Russets are starchier and make a softer, more tender texture.

Q5: How do I prevent curdled or watery sauce?
👉 Don’t overcook, and make sure to use whole milk or cream (low-fat milk can cause separation). Mixing flour into butter before adding liquid helps stabilize the sauce.

Q6: Can I use plant-based ingredients?
👉 Yes — use oat or soy milk, vegan butter, and plant-based cheese. For a thickener, use cornstarch instead of flour.

Q7: Can I bake it instead of using a slow cooker?
👉 Yes! Layer the ingredients in a greased 9×13-inch baking dish, cover with foil, and bake at 350°F (175°C) for 60 minutes. Uncover and bake another 20 minutes to brown the top.