If you’ve been searching for a comforting, crowd-pleasing side dish that’s both creamy and cheesy, this Slow Cooker Scalloped Potatoes Recipe is your new best friend. Imagine tender, thinly sliced russet potatoes bathed in a luscious homemade cheese sauce, slowly cooked to perfection so every bite melts in your mouth. Whether you’re preparing a holiday feast or a cozy family dinner, this recipe makes it effortless to serve up warm, satisfying goodness with minimal hands-on time and maximum flavor.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the secret to achieving the perfect balance of creaminess, flavor, and texture in your Slow Cooker Scalloped Potatoes Recipe. Each one plays an important role, from the buttery richness to the subtle hint of spice, making every layer pop with deliciousness.
- 3 pounds russet potatoes, peeled and thinly sliced: These absorb the sauce beautifully and become tender without falling apart.
- 1 onion, finely chopped: Adds a mild sweetness and depth to the sauce.
- 2 cloves garlic, minced: Brings a gentle aromatic punch that complements the cheese.
- 2 cups shredded cheddar cheese: Provides that irresistible, melty cheesiness throughout the dish.
- 2 cups half-and-half: Creates a creamy consistency that coats each potato slice perfectly.
- 1 teaspoon salt: Enhances all the savory flavors in the dish.
- 1/2 teaspoon black pepper: Adds just the right touch of warmth and bite.
- 1/2 teaspoon paprika: Lends a mild smoky color and subtle flavor twist.
- 1 tablespoon butter: Richens the sauce and helps sauté the aromatics.
- 2 tablespoons all-purpose flour: Thickens the sauce to the ideal creamy texture.
- 2 tablespoons fresh parsley, chopped (optional, for garnish): Adds a fresh, vibrant visual and flavor contrast when sprinkled on top.
How to Make Slow Cooker Scalloped Potatoes Recipe
Step 1: Prepare the Potatoes
Start by peeling and thinly slicing your russet potatoes. Thin slices ensure your potatoes cook evenly and soak up that heavenly cheese sauce. To keep them from browning and maintain their fresh look, place the slices immediately into a bowl of cold water. This simple step keeps the potatoes vibrant and ready for the slow cooker.
Step 2: Sauté Onion and Garlic
Next, melt the butter over medium heat in a saucepan, then add your finely chopped onion and minced garlic. Sauté this fragrant combination until the onion turns translucent and soft, releasing its natural sweetness that will deepen the flavor of your sauce. This tiny bit of prep will elevate your dish by layering in rich aromatics from the start.
Step 3: Add Flour to Create a Roux
Sprinkle in the all-purpose flour and stir it into the buttery onion and garlic mixture. Cook this for about one minute; this crucial step creates a roux that will thicken your sauce without lumps. Stir constantly to avoid burning and to develop that lovely golden base for your creamy cheese mixture.
Step 4: Whisk in Half-and-Half
Slowly pour in the half-and-half, whisking continuously to prevent lumps and ensure a smooth sauce. Allow it to simmer gently until it thickens just enough to coat the back of a spoon. This creamy liquid is the heart of your scalloped potatoes, wrapping each slice with delicate velvety richness.
Step 5: Season and Melt Cheese into Sauce
Add salt, black pepper, and paprika to your thickened sauce for a touch of warmth and subtle smoky notes. Then stir in 1 1/2 cups of shredded cheddar cheese, blending it in until it’s completely melted and silky. This cheesy sauce mixture will bring that signature indulgence that makes scalloped potatoes so irresistible.
Step 6: Layer Potatoes in the Slow Cooker
Drain your potato slices well and lightly grease the slow cooker. Arrange half of the potatoes in an even layer at the bottom, forming the perfect base to soak in all your cheesy goodness. Layering is key to achieving tender, perfectly cooked potatoes without clumps or mush.
Step 7: Pour Half the Cheese Sauce
Generously pour half of your luscious cheese sauce over the first potato layer, spreading it evenly to ensure every slice gets coated. This step is where the magic starts to happen, as the potatoes begin absorbing the flavorful sauce while cooking low and slow.
Step 8: Add Remaining Potato Layer and Sauce
Layer the second half of the sliced potatoes on top and pour the remaining cheese sauce over them. This final assembly guarantees a rich, creamy middle and top layer that will become golden and bubbly as it cooks, promising that classic scalloped potatoes experience.
Step 9: Slow Cook Until Tender
Cover your slow cooker and let the potatoes cook on low for 6 to 7 hours. Patience here is rewarded with melt-in-your-mouth tenderness as the flavors meld beautifully. Resist the urge to peek too often—slow cooking keeps the heat steady and ensures even cooking throughout.
Step 10: Add Final Cheese Topping
About 10 minutes before serving, sprinkle the remaining 1/2 cup of cheddar cheese over the top of the dish. Cover again and let the cheese melt into a golden, gooey topping that adds an irresistible finishing touch to your Slow Cooker Scalloped Potatoes Recipe.
Step 11: Garnish and Serve
Once the cheese is melted and bubbly, your scalloped potatoes are ready to serve! For a burst of freshness, sprinkle chopped parsley over the top to brighten both the appearance and flavor. Serve hot, straight from the slow cooker, and watch it disappear in no time.
How to Serve Slow Cooker Scalloped Potatoes Recipe
Garnishes
Fresh parsley is the classic garnish, adding a pop of green and a touch of herbal brightness that cuts through the richness. For a little extra flair, try sprinkling finely chopped chives or a light dusting of smoked paprika to enhance the depth of flavor and presentation.
Side Dishes
These creamy scalloped potatoes pair wonderfully with roasted meats like turkey, chicken, or beef. They also complement a crisp green salad or steamed vegetables, making your meal well-rounded and satisfying. Their rich texture makes them ideal when paired with something light and fresh.
Creative Ways to Present
For entertaining, serve the scalloped potatoes in individual ramekins or small slow cooker inserts for portion control and a charming look. Alternatively, top with crispy bacon bits or caramelized onions just before serving for a gourmet twist that elevates this homestyle favorite.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors will meld even more overnight, making it a great dish to prepare ahead and enjoy later with minimal fuss.
Freezing
You can freeze baked or unbaked scalloped potatoes in a freezer-safe container for up to 2 months. If freezing unbaked, thaw overnight in the fridge before cooking. For baked leftovers, reheat gently to preserve the creamy texture.
Reheating
Reheat leftovers covered in the oven at 350°F until warmed through, about 20-25 minutes. Alternatively, microwave individual portions on medium power in short intervals, stirring occasionally to warm evenly and maintain that creamy consistency.
FAQs
Can I use other types of potatoes for this recipe?
While russet potatoes are preferred for their starchy texture that absorbs sauce well, Yukon gold potatoes can also work nicely for a slightly creamier texture. Just be sure to slice them thinly for even cooking.
Is it necessary to sauté the onion and garlic first?
Sautéing releases their flavors and softens the onion, adding depth to the sauce. You could skip this step, but you’ll miss out on that enhanced savory base in the final dish.
Can I make this recipe dairy-free or vegan?
Yes! Substitute half-and-half with your favorite plant-based milk (like cashew or oat milk) and use vegan butter and cheese alternatives. The slow cooker method still produces wonderfully tender potatoes.
How do I know when the potatoes are done?
The potatoes are tender when you can easily pierce them with a fork without resistance. This usually takes about 6 to 7 hours on low in the slow cooker, but timing can vary slightly depending on your slow cooker model.
Can I add other flavors or ingredients to the dish?
Absolutely! Some popular additions include cooked bacon, herbs like thyme or rosemary, or even caramelized mushrooms. Just layer them in with the potatoes or mix into the cheese sauce to customize your Slow Cooker Scalloped Potatoes Recipe.
Final Thoughts
Ready to impress your family and friends with minimal effort? This Slow Cooker Scalloped Potatoes Recipe offers creamy, cheesy comfort food that fits perfectly into busy weeknights or special occasions. Once you give it a try, it’s sure to become a beloved staple in your recipe collection that you’ll reach for again and again.
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Slow Cooker Scalloped Potatoes Recipe
- Prep Time: 0h 30m
- Cook Time: 6h 30m
- Total Time: 7h 0m
- Yield: 6 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Scalloped Potatoes recipe transforms simple russet potatoes into a rich, creamy, and cheesy comfort dish that’s perfect as a hearty side. With a luscious cheddar cheese sauce infused with garlic and onions, slow-cooked to tender perfection, this dish is effortless to prepare and ideal for busy days or entertaining guests.
Ingredients
Potatoes
- 3 pounds russet potatoes, peeled and thinly sliced
Sauce
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups half-and-half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 cups shredded cheddar cheese, divided (1 1/2 cups for sauce, 1/2 cup for topping)
Garnish
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Prepare the potatoes: Peel and thinly slice the russet potatoes. Place the sliced potatoes in cold water to prevent them from browning while you prepare the sauce.
- Sauté aromatics: In a saucepan over medium heat, melt the butter. Add the minced garlic and finely chopped onion, sautéing until the onion becomes translucent and fragrant.
- Add flour: Sprinkle the flour over the sautéed onion and garlic mixture and stir well to combine. Cook for about 1 minute to remove the raw flour taste.
- Create the sauce: Gradually whisk in the half-and-half, stirring constantly to ensure a smooth mixture without lumps. Bring to a simmer and cook until the sauce thickens slightly.
- Season and add cheese: Season the sauce with salt, black pepper, and paprika. Stir in 1 1/2 cups of shredded cheddar cheese until melted and the sauce is smooth.
- Layer potatoes and sauce: Drain the sliced potatoes and spray or grease the slow cooker insert. Layer half of the potatoes evenly in the slow cooker, then pour half of the cheese sauce over the potatoes, spreading it out.
- Repeat layers: Layer the remaining potatoes on top of the first layer, followed by the remaining cheese sauce, ensuring an even distribution.
- Slow cook: Cover and cook on low heat for 6 to 7 hours until the potatoes are tender and fully cooked through.
- Add final cheese topping: About 10 minutes before serving, sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top. Cover again and allow the cheese to melt.
- Serve: Once the cheese topping has melted, serve the scalloped potatoes hot, garnished with fresh chopped parsley if desired.
Notes
- For best results, slice potatoes uniformly thin to ensure even cooking.
- Using half-and-half creates a creamy sauce without being too heavy; whole milk can be substituted, but the sauce may be less rich.
- You can prepare this dish the night before by assembling in the slow cooker and refrigerating; add extra cooking time if cooking cold.
- To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
