Crockpot Scalloped Potatoes (Printer-friendly)

Tender potato slices layered with sharp cheddar and garlic, slow-cooked to creamy perfection in your crockpot.

# 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

# Method:

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. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in heavy cream and whole milk until smooth. Bring 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 the bottom of the crockpot, overlapping slices slightly for even cooking. Distribute half the chopped onion evenly over potatoes, followed by half the remaining cheddar cheese. Pour half the prepared sauce over the layer.
04 - Repeat with remaining potatoes, onion, cheese, and sauce. Sprinkle paprika evenly over the top layer 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 dish rest for 10 minutes to allow sauce to thicken slightly. Garnish with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • The creamiest potatoes youve ever had without constant stirring or watching
  • Set it and forget it freedom for actual holiday hosting instead of kitchen hovering
  • Leftovers somehow taste even better the next morning
02 -
  • Slice potatoes as evenly as possible, or thin sections will turn to mush while thick pieces stay crunchy
  • The sauce looks way too thin when you first pour it, but the flour and cheese thicken everything beautifully during cooking
03 -
  • Dont skip the butter rub inside the crockpot, it creates those golden edges everyone fights over
  • Use a mandoline if you have one for perfectly even slices

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