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
Scale
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.
