Delicious Crockpot Scalloped Potatoes
A rich and creamy comfort dish featuring thinly sliced potatoes layered in a savory cheese sauce. Easy to prepare in a slow cooker, this vegetarian recipe satisfies with a buttery base, cheddar, Parmesan, and aromatic spices.
Servings: 6 servings
Calories: 250kcal
Ingredients
- 2 1/2 lbs potatoes, thinly sliced
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
Instructions
- Wash, peel, and slice the potatoes into 1/8-inch-thick slices
- Melt the butter in a saucepan over medium heat
- Add the chopped onion and cook for 3-4 minutes until soft
- Add the minced garlic and cook for 30 seconds
- Whisk in the flour for 1 minute to make a roux
- Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps
- Cook for 3-5 minutes until the sauce slightly thickens
- Remove from heat and stir in cheddar, Parmesan, salt, pepper, paprika, and thyme until smooth
- Lightly grease the slow cooker
- Layer sliced potatoes and cheese sauce alternately, starting and ending with sauce
- Cook on low for 6-7 hours or high for 3-4 hours until tender
- Let sit uncovered for 10-15 minutes before serving to set the sauce
Notes
Use Russet or Idaho potatoes for their starchy texture
Ensure layers are snug to prevent air gaps
Optional: Add paprika or thyme for extra depth
Resting time helps achieve the perfect creamy consistency
Store leftovers covered in the refrigerator for up to 3 days
Ensure layers are snug to prevent air gaps
Optional: Add paprika or thyme for extra depth
Resting time helps achieve the perfect creamy consistency
Store leftovers covered in the refrigerator for up to 3 days