Slow Cooker Scalloped Potatoes are creamy, cheesy, and oh-so-comforting! With layers of tender potatoes and rich sauce, they’re the perfect side for any meal.
Getting these potatoes ready is super simple. Just slice, layer, and let the slow cooker do its magic. I love the way my kitchen smells while they cook—so inviting!
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for creamy textures. You can substitute Yukon Golds for a slightly buttery flavor. Avoid waxy potatoes as they won’t yield the same creamy result.
Cheese: Cheddar is my favorite for its sharp flavor. Mixing mozzarella adds a nice stretch. For a twist, try Gruyère or pepper jack for a kick. If you’re dairy-free, look for plant-based cheeses.
Heavy cream: Whole milk works too, but be aware it’ll be less creamy. To make it lighter, consider a mix of milk and a little cream or a dairy-free alternative like coconut cream for richness.
Thyme: Fresh thyme is lovely in this dish, but dried thyme works just fine if that’s what you have. If you love other herbs, rosemary or chives could also add great flavor.
How Do You Make the Creamy Sauce Smooth and Delicious?
Getting your sauce just right is key! The blend of cream, melted butter, flour, and seasonings needs a bit of whisking to combine smoothly. Here’s how to do it:
- In a medium bowl, whisk together the heavy cream, melted butter, and flour until there are no lumps.
- Add minced garlic, salt, pepper, and thyme, mixing until it’s all well incorporated.
- Keeping the sauce smooth is crucial, so ensure you mix well before pouring it over your layered potatoes.
This step can really elevate the creaminess of your dish, so take a moment to get it right!
How to Make Slow Cooker Scalloped Potatoes
Ingredients You’ll Need:
For the Main Dish:
- 4 large potatoes, peeled and thinly sliced
- 1 medium onion, finely chopped (optional)
- 2 cloves garlic, minced
For the Creamy Sauce:
- 2 cups heavy cream or whole milk
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or 1-2 sprigs of fresh thyme
For the Cheese Layer:
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup shredded mozzarella cheese (optional, for a blend)
For Garnish:
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep, and then you’ll need to let it cook in the slow cooker—6-7 hours on low or 3-4 hours on high. If you want the top to brown slightly, you can take off the lid for the last 30 minutes. All in all, you’re looking at around 7-8 hours from start to finish, making this a great dish for a busy day!
Step-by-Step Instructions:
1. Prepare the Slow Cooker:
Start by lightly greasing the inside of your slow cooker insert. You can use butter or a nonstick spray to make sure your potatoes don’t stick.
2. Make the Creamy Sauce:
In a medium bowl, whisk together the heavy cream, melted butter, flour, salt, black pepper, and minced garlic until it is completely smooth. This creamy sauce is what makes the potatoes luxurious and delicious!
3. Layer the Potatoes:
Take a handful of your thinly sliced potatoes and arrange them in the bottom of the slow cooker. If you like onions, sprinkle some of the chopped onion on top of this potato layer. It adds great flavor!
4. Add the Cream and Cheese:
Next, pour a portion of your creamy sauce over the potatoes. Then sprinkle a bit of shredded cheddar and mozzarella cheese (if you’re using it) on top. Repeat this layering process with the remaining potatoes, onions, cream mixture, and cheeses until everything is finished, making sure to end with a lovely layer of cheese on top!
5. Season with Thyme:
Now it’s time to add some fresh or dried thyme. If you have fresh thyme, place the sprigs on top. If you’re using dried thyme, just sprinkle it evenly over the layers.
6. Cook to Perfection:
Cover your slow cooker with the lid and set it on low for 6-7 hours or high for 3-4 hours. You’ll know it’s ready when the potatoes are fork-tender, and the cheese is melted and bubbly.
7. Let it Brown (Optional):
If you like a golden top, you can remove the lid for the last 30 minutes of cooking. This will help to brown the cheese a bit more!
8. Garnish and Serve:
Before serving, carefully remove any thyme sprigs from the top. Then sprinkle chopped fresh parsley over the dish for a pop of color. Serve it warm, and enjoy this creamy, cheesy side dish!
This slow cooker scalloped potato recipe is not only easy but results in tender potatoes in a rich, cheesy sauce that’s perfect for any meal! Enjoy!
Can I Use Different Types of Potatoes?
Absolutely! While starchy potatoes like Russets yield the best creamy texture, Yukon Golds also work well for a buttery flavor. Just avoid waxy potatoes, as they won’t cook as tenderly.
How Can I Make This Dish Lighter?
If you’re looking to lighten up the dish, consider using whole milk instead of heavy cream, or a mixture of milk with a splash of cream. You can also reduce the amount of cheese used without sacrificing too much flavor.
Can I Prepare This Dish in Advance?
Yes! You can slice the potatoes and prepare the creamy sauce a day in advance. Just store them separately in the refrigerator. When you’re ready to cook, layer everything in the slow cooker and follow the instructions—no need to thaw!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave or heat on the stove over low heat, adding a splash of cream or milk to keep the dish moist.