Crockpot Scalloped Potatoes
Creamy, tender scalloped potatoes made effortlessly in a crockpot, perfect for cozy dinners.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Total Time: 380 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 to 3.5 pounds Yukon Gold or Russet potatoes, peeled or unpeeled, thinly sliced
- 1 small onion, thinly sliced (optional)
- 3 cups half and half (or 2 cups milk plus 1 cup heavy cream)
- 3 tablespoons butter
- 3 tablespoons flour
- 2 to 2.5 cups shredded cheddar cheese (optional)
- 2 to 3 cloves garlic, minced
- 1.5 teaspoons salt, plus more to taste
- 0.5 to 1 teaspoon black pepper
- Pinch of paprika or thyme (optional)
- Nonstick spray or butter for the crockpot
Instructions
- Prep the crockpot by spraying or buttering the inside.
- Make a quick creamy base by melting butter in a saucepan, whisking in flour, then gradually adding the half and half until thickened.
- Layer sliced potatoes in the crockpot, adding onion slices and spooning sauce layers until all ingredients are used, finishing with cheese on top.
- Cook on LOW for 5 to 6 hours, or until the potatoes are very tender.
- Let the dish rest covered for 15 to 20 minutes before serving to thicken the sauce.
Notes
Use a mandoline for even slicing for best results. If you prefer, keep the skins on for a rustic touch.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: scalloped potatoes, crockpot, creamy potatoes, side dish