Crockpot Scalloped Potatoes recipe

There’s a certain magic to scalloped potatoes – that creamy, cheesy, comforting casserole that graces holiday tables and Sunday dinners alike. For years, I wrestled with the oven version, juggling baking dishes, worrying about curdled sauces, and battling for precious oven space, especially during big holiday meals. Then, I discovered the Crockpot method, and honestly, it was a revelation. The first time I tried it for a large family Easter dinner, I was skeptical. Could a slow cooker really produce that perfectly tender potato and bubbly, golden-crusted top? The aroma that filled the house hours later was promising, and the result was even better. Incredibly creamy, perfectly cooked potatoes, infused with cheesy flavour, all achieved with minimal fuss while my oven was free for the ham and rolls. My notoriously picky uncle even went back for seconds! Since then, Crockpot Scalloped Potatoes have become my secret weapon for stress-free entertaining and cozy weeknight dinners. It delivers all the comfort and flavour of the classic, with the added bonus of convenience and near-guaranteed creamy success.

Ingredients for Creamy Crockpot Scalloped Potatoes

Choosing the right ingredients is key to achieving perfectly tender, creamy, and flavourful scalloped potatoes in the slow cooker. While the list is classic, specific choices matter for slow cooking success.

• 4 lbs (about 1.8kg) Potatoes: The star of the show!
  • Best Choices: Yukon Gold or Russet potatoes are generally preferred. Yukon Golds hold their shape well, have a naturally buttery flavour, and become creamy without disintegrating. Russets (baking potatoes) have high starch content, which helps thicken the sauce naturally, but they can become slightly mushier if overcooked or sliced too thin – still a delicious option.
  • Avoid: Very waxy potatoes (like red potatoes or fingerlings) tend to hold their shape too well and don’t release enough starch to contribute to a creamy sauce. They can sometimes remain firm even after long cooking.
  • Preparation: Peel the potatoes (or scrub well if you prefer skin-on for a rustic look, though peeling is traditional). Slice them uniformly thin, about ⅛-inch (3mm) thick. A mandoline slicer is highly recommended for consistency, which is crucial for even cooking in the slow cooker. If slicing by hand, take your time for uniformity. Place sliced potatoes in a bowl of cold water as you work to prevent browning. Drain very well before use.
• 1 Medium Yellow Onion, thinly sliced or finely chopped: Adds essential aromatic depth. Thinly slicing allows it to melt beautifully between the potato layers. Finely chopping works well too if you prefer less distinct pieces.
• 2-3 Cloves Garlic, minced: Complements the onion and adds another layer of savoury flavour. Adjust to your preference.
• 4 tablespoons Unsalted Butter: Used to create the roux for the sauce, adding richness and flavour.
• 4 tablespoons All-Purpose Flour: The thickening agent for the creamy sauce. Whisked with the butter to form a roux, it prevents a lumpy sauce.
• 3 cups Milk: Whole milk provides the best richness and creaminess. Low-fat milk can be used, but the sauce might be slightly less decadent. Ensure the milk is warmed before adding to the roux to prevent lumps and help the sauce come together smoothly.
• 1 cup Heavy Cream or Half-and-Half: Adds significant richness and creaminess, making the sauce luxurious. You can use all milk (4 cups total) for a lighter version, but the result won’t be quite as velvety. Warm this along with the milk.
• 2 ½ cups (about 10 oz / 280g) Shredded Sharp Cheddar Cheese, divided: The classic cheese choice, providing sharp, tangy flavour. Gruyère, Monterey Jack, Colby, or a blend can also be delicious. Strongly recommend shredding your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents (like cellulose) that can prevent smooth melting and result in a slightly grainy or greasy sauce. Reserve about ½ cup for the top layer.
• 1 teaspoon Salt: Essential for flavouring the potatoes and sauce. Adjust to taste, especially considering the saltiness of your cheese.
• ½ teaspoon Black Pepper: Freshly ground black pepper provides the best flavour.
• ¼ teaspoon Nutmeg (freshly grated preferred): A classic addition to cream sauces, nutmeg adds warmth and complexity that pairs beautifully with potatoes and cheese. Use sparingly, as it can be potent.
• Optional: Pinch of Paprika or Cayenne Pepper: Paprika adds a touch of colour and mild flavour. Cayenne adds a very subtle background heat.
• Optional Garnish: Chopped fresh chives or parsley.

Step-by-Step Instructions: Slow Cooking to Perfection

Making scalloped potatoes in the Crockpot is largely hands-off, but proper preparation of the sauce and layering is key to success.

1. Prepare the Potatoes and Crockpot:
* Peel (if desired) and slice the potatoes uniformly thin (about ⅛-inch or 3mm thick), preferably using a mandoline. Place slices in a large bowl of cold water as you work to prevent browning.
* Thinly slice or finely chop the onion and mince the garlic.
* Drain the potato slices very thoroughly in a colander. Pat them dry with paper towels or use a salad spinner in batches. Excess water will make the sauce runny.
* Grease the insert of your slow cooker (minimum 6-quart size recommended for this amount) generously with butter or non-stick cooking spray. This is crucial to prevent sticking, especially around the edges.

2. Make the Cream Sauce:
* In a medium saucepan, melt the 4 tablespoons of butter over medium heat.
* Once melted, whisk in the 4 tablespoons of all-purpose flour. Cook, whisking constantly, for 1-2 minutes until the mixture (roux) is smooth and bubbly. Don’t let it brown.
* While the roux cooks, gently warm the milk and heavy cream (or half-and-half) in a separate saucepan or in the microwave until warm to the touch (not boiling).
* Gradually pour the warm milk/cream mixture into the roux in the saucepan, whisking constantly and vigorously to prevent lumps. Start with a small amount of liquid to incorporate into the roux smoothly, then gradually add the rest.
* Continue cooking and whisking over medium heat until the sauce begins to simmer gently and thicken slightly (it should coat the back of a spoon). This usually takes 3-5 minutes. Don’t bring it to a hard boil.
* Remove the saucepan from the heat.
* Stir in the salt, black pepper, nutmeg, and optional paprika or cayenne.
* Stir in 2 cups of the shredded cheddar cheese until melted and the sauce is smooth. Reserve the remaining ½ cup of cheese for the topping. Taste the sauce and adjust seasoning if needed.

3. Layer the Ingredients in the Crockpot:
* Arrange about one-third of the drained, dry potato slices in an even layer in the bottom of the greased slow cooker insert. Try to overlap them slightly.
* Sprinkle about half of the sliced/chopped onion and half of the minced garlic over the potatoes (if you didn’t sauté them separately – see note below).
* Pour about one-third of the prepared cheese sauce evenly over the potato layer.
* Repeat with another layer: one-third of the potatoes, the remaining onion and garlic, and another one-third of the cheese sauce.
* Top with the final one-third of the potato slices.
* Pour the remaining cheese sauce evenly over the top layer, ensuring all potatoes are coated as much as possible. Use a spatula to gently spread the sauce if needed.
* Sprinkle the reserved ½ cup of shredded cheddar cheese evenly over the top.

4. Slow Cook:
* Place the lid securely on the slow cooker.
* Cook on LOW heat for 5-7 hours or on HIGH heat for 3-4 hours.
* Important: Cooking times can vary significantly depending on your specific slow cooker model, its age, how hot it runs, and the thickness of your potato slices.
* Start checking for doneness towards the lower end of the time range. The potatoes are done when they are fork-tender (a knife or fork should slide easily into the center layers with little resistance) and the sauce is bubbly around the edges.
* Avoid lifting the lid frequently, especially during the first few hours, as this releases heat and significantly increases cooking time.

5. (Optional) Browning the Top:
* Slow cookers don’t typically brown the top like an oven. If you desire a golden-brown crust:
* Broiler Method: Carefully remove the slow cooker insert (if oven-safe!) and place it under a preheated broiler for 2-4 minutes, watching constantly to prevent burning. Alternatively, gently transfer the potatoes to an oven-safe baking dish before broiling.
* Air Fryer Lid: If your slow cooker has an air fryer lid attachment, use that according to its instructions to brown the top.

6. Rest and Serve:
* Once the potatoes are tender, turn off the slow cooker. Let the scalloped potatoes rest with the lid slightly ajar for 15-20 minutes before serving. This allows the sauce to thicken further and makes serving easier.
* Garnish with fresh chopped chives or parsley, if desired, just before serving.

Note on Sautéing Aromatics: For deeper flavour, you can sauté the onions and garlic in the butter in the saucepan before adding the flour to make the roux. Then proceed with the sauce instructions. If you do this, simply layer the potatoes, sauce, and cheese in the Crockpot without adding raw onions/garlic between layers.

Nutritional Information (Estimated)

Please remember that these values are estimates. Actual nutritional content will vary based on the specific types of potatoes, milk, cream, and cheese used, the amount of sauce absorbed, portion size, and any modifications made to the recipe.

• Servings: 8-10 servings
• Calories per Serving (approximate, based on 10 servings): 350-450 kcal

Crockpot Scalloped Potatoes are a rich and indulgent comfort food. The primary contributors to the calorie count are the potatoes (carbohydrates), cheese, butter, milk, and cream (fats). They are best enjoyed as part of a larger meal, particularly during holidays or special occasions.

Time Commitment: Planning Your Slow Cooker Side

While the slow cooker does most of the work, plan for the preparation and the long cooking time.

• Preparation Time: 25-35 minutes (Peeling/slicing potatoes, making the sauce, layering) – Slicing potatoes uniformly can be the most time-consuming part here.
• Cooking Time:
  • Low Setting: 5-7 hours
  • High Setting: 3-4 hours
• Resting Time: 15-20 minutes
• Total Time: Approximately 4 to 8 hours (depending heavily on the chosen heat setting and your specific slow cooker)

The beauty lies in the largely hands-off cooking time, freeing you up for other tasks or relaxing.

How to Serve: Presenting Your Comforting Creation

These creamy Crockpot Scalloped Potatoes deserve a presentation worthy of their comforting goodness.

• Presentation:
  • From the Crockpot: For casual meals or potlucks, you can serve directly from the slow cooker insert (place it on a heatproof mat).
  • Transferred: For a slightly more formal look, carefully spoon the scalloped potatoes into a nice serving dish or casserole dish. This also makes broiling the top easier if desired.
  • Garnishes: Sprinkle generously with freshly chopped chives or parsley just before serving for a pop of colour and freshness. A light dusting of paprika over the top also looks appealing.
• Occasions: Ideal for:
  • Holidays: Thanksgiving, Christmas, Easter – frees up valuable oven space!
  • Potlucks & Buffets: Travels relatively well (in the Crockpot) and stays warm. Always a crowd-pleaser.
  • Family Dinners: A comforting and satisfying side dish.
  • Comfort Food Nights: Pairs perfectly with classic main courses.
• Pairings: Scalloped potatoes are a versatile side dish that pairs well with many mains:
  • Classic Roasts: Baked Ham, Roast Beef, Roast Turkey, Roast Chicken.
  • Pork: Pork Chops (grilled or pan-seared), Pork Tenderloin, Pulled Pork.
  • Beef: Meatloaf, Steak, Brisket.
  • Other: They can even stand alongside simpler mains like sausages or hearty salads.
  • Balance: Serve with a simple green vegetable like steamed green beans, broccoli, asparagus, or a fresh green salad with vinaigrette to cut through the richness.

Slow Cooker Savvy: 5 Tips for Perfect Crockpot Potatoes

Making scalloped potatoes in the slow cooker requires slight adjustments from oven methods. These tips ensure creamy, perfectly cooked results:

1. Uniform Slices are Crucial: This is the #1 tip for even cooking in the slow cooker. Potatoes packed tightly cook from the outside in, and uneven slices mean some will be mushy while others are still hard. Use a mandoline for consistent ⅛-inch slices if possible.
2. Grease the Crockpot Liberally: The starches from the potatoes and the dairy in the sauce love to stick and potentially scorch on the bottom and sides of the slow cooker insert, especially during the long cooking time. Don’t skimp on greasing!
3. Use WARM Liquid for the Sauce: Adding cold milk/cream to the hot roux can cause it to seize and become lumpy. Gently warming the liquid first ensures a smooth, velvety sauce base and helps the Crockpot come up to temperature more evenly.
4. Layer Thoughtfully & Don’t Overfill: Ensure sauce coats the potato layers well. While layering, gently press down slightly to minimize large air gaps, but don’t pack the potatoes too tightly, as the sauce needs to circulate. Avoid filling your slow cooker more than two-thirds to three-quarters full to allow for even heating and prevent overflow.
5. Know Your Slow Cooker & Be Patient: Slow cookers vary wildly in temperature and cooking time. A recipe time is always an estimate. Start checking for tenderness at the lower end of the suggested time range, especially if using the HIGH setting. Cooking on LOW generally yields a better, creamier texture and reduces the risk of scorching, even though it takes longer. Resist lifting the lid unnecessarily.

Frequently Asked Questions (FAQ) About Crockpot Scalloped Potatoes

Here are answers to common questions about making this dish in a slow cooker:

1. Q: Why are my Crockpot Scalloped Potatoes watery or the sauce thin?
   • A: Several factors can cause a thin sauce:
     • Excess Potato Moisture: Potatoes weren’t drained/dried thoroughly after slicing/soaking.
     • Lid Condensation: Slow cookers trap moisture. If your sauce seems thin towards the end, you can cook with the lid slightly ajar (prop with a wooden spoon handle) for the last 30-60 minutes to allow some steam to escape and the sauce to thicken.
     • Not Enough Flour: Ensure you used the correct amount of flour for the roux.
     • Milk Type: Using only low-fat milk can result in a thinner sauce compared to using whole milk or cream.
     • Quick Fix: If still too thin after resting, you can carefully try whisking in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and cooking on HIGH for 15-20 more minutes, stirring gently, but this can sometimes affect the texture. Resting usually helps significantly.
2. Q: Can I use pre-shredded cheese?
   • A: While you can, it’s generally not recommended for the best results in cream sauces. Pre-shredded cheeses are coated with anti-caking agents (like cellulose powder or potato starch) to prevent clumping in the bag. These agents can inhibit smooth melting, potentially leading to a slightly grainy or greasy sauce texture. Shredding cheese from a block takes a few extra minutes but melts much more smoothly and yields a superior creamy sauce.
3. Q: Can I assemble this dish ahead of time and cook it later?
   • A: It’s best not to fully assemble it raw and let it sit for hours before cooking. Raw potatoes can oxidize (turn grey/brown) even when coated in sauce, and the texture can be affected. You can prep components ahead: slice the potatoes and keep them submerged in cold water (refrigerated) for a few hours (drain and dry very well before use), make the sauce and refrigerate it (you’ll need to gently reheat it before layering), and shred the cheese. Assemble just before you’re ready to start the slow cooking process.
4. Q: How do I store and reheat leftover Crockpot Scalloped Potatoes?
   • A: Let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to maintain the best texture. Options include:
     • Microwave: Reheat individual portions, covered, until heated through.
     • Oven: Place in an oven-safe dish, cover with foil, and reheat at 350°F (175°C) until warmed through (20-30 minutes). Remove foil for the last few minutes.
     • Slow Cooker: Return leftovers to the slow cooker and reheat gently on the LOW setting until warm (this may take an hour or two). Note that reheating can sometimes cause the sauce to separate slightly or the potatoes to soften further.
5. Q: Can I double this recipe?
   • A: Doubling the recipe is generally not recommended unless you have a very large slow cooker (8-quart or larger). Overfilling a standard 6-quart slow cooker will lead to uneven cooking, potentially overflowing, and significantly longer cooking times (likely exceeding the listed maximums). It’s usually better to make two separate batches if you need a very large quantity, perhaps using two slow cookers if available. If you do attempt it in a large enough cooker, expect the cooking time to increase substantially.

Making scalloped potatoes in the Crockpot transforms a sometimes fussy classic into an accessible, reliable, and utterly delicious side dish. The slow, gentle cooking ensures perfectly tender potatoes bathed in a rich, creamy, cheesy sauce every time. Free up your oven, minimize your stress, and get ready to enjoy the comforting embrace of these easy, flavourful Crockpot Scalloped Potatoes at your next meal!

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