These Slow Cooker Scalloped Potatoes feature tender, warm potatoes in a creamy, rich, perfectly seasoned sauce. They are simple to make, and free up space in the oven for holiday dinners!
Course Side Dish
Cuisine American
Keyword Crock Pot Scalloped Potatoes, Slow Cooker Scalloped Potatoes
Prep Time 20 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours20 minutesminutes
Servings 12servings
Calories 291kcal
Author Michelle
Ingredients
4poundsYukon gold potatoes thinly sliced into ⅛-inch rounds
Salt and black pepperto taste
For the Sauce
3tablespoonsbutter
1medium onionfinely chopped
2teaspoonsminced garlic(about 4 cloves)
¼cupall-purpose flour
1cupchicken stock
2cupshalf-and-half
1teaspoonsalt
½teaspoon black pepper
2teaspoonsfresh thyme leaves
1½cupsshredded cheddar
½cupgrated Parmesan
Instructions
In a large skillet over medium-high heat, melt butter.
Add onion, and saute until tender, about 5 minutes.
Add garlic and saute until fragrant, about 2 minutes.
Stir in flour, and continue cooking for 1 minute.
Gradually pour in stock, whisking after each ¼ cup addition.
Stir in half-and-half, adding slowly and constantly stirring.
Stir in salt, pepper, and 1 teaspoon thyme. Allow sauce to thicken , stirring often. Then remove from heat and set aside.
Grease or butter the inside of a 6-quart slow cooker.
Place half of the potatoes in the bottom of the slow cooker. Top with half the prepared cream sauce, and spread evenly (but don't stir). Then spread half the shredded cheddar and half of the Parmesan.
Repeat the layers with the remaining potatoes, sauce, and cheeses.
Cover and cook on High for 3 to 4 hours, until the potatoes are tender and cooked through.
Once potatoes are cooked, remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits. Sprinkle remaining thyme on top before serving.
Video
Notes
Vegetarian: Use vegetable stock to make this recipe vegetarian friendly.
Gluten Free: Use gluten free cup-for-cup flour instead of regular all-purpose flour.
Half-and-half: The half-and-half adds extra richness and creaminess. You can use milk in a pinch, it will just not be as rich.
Cheese: Use freshly grated cheese. It melts smoother and creamier than pre-shredded cheese.
Try different cheeses like Monterey Jack, Gouda, or gruyere.
Cooking time: The cooking time may vary based on the thickness of the potato slices. You may need slightly longer to cook the potatoes all the way through.