Crockpot Scalloped Potatoes (Printable Version)

Tender potato slices layered with sharp cheddar and garlic, slow-cooked to creamy perfection.

# What You'll Need:

→ Vegetables

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1 small yellow onion, finely chopped

→ Dairy

03 - 1½ cups shredded sharp cheddar cheese
04 - ½ cup heavy cream
05 - 1 cup whole milk
06 - 2 tbsp unsalted butter, plus more for greasing

→ Spices & Seasonings

07 - 2 cloves garlic, minced
08 - 1 tsp salt
09 - ½ tsp black pepper
10 - ¼ tsp paprika (optional)

→ Other

11 - 2 tbsp all-purpose flour
12 - 2 tbsp chopped fresh parsley (optional, for garnish)

# Directions:

01 - Generously grease the inside of the crockpot insert with butter to prevent sticking
02 - In a small saucepan over medium heat, melt 2 tbsp butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for 1 more minute. Gradually whisk in cream and milk until smooth. Bring to a simmer, then remove from heat. Stir in salt, pepper, and half the cheddar cheese until melted; set aside.
03 - Layer half the sliced potatoes in the crockpot, overlapping as needed. Top with half the chopped onion and half of the remaining cheese. Pour half the sauce over this layer.
04 - Repeat with remaining potatoes, onion, cheese, and sauce. Sprinkle paprika on top, if desired.
05 - Cover and cook on high for 4 hours or low for 7 hours, until potatoes are tender.
06 - Let rest for 10 minutes before serving. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • The slow cooking method makes the potatoes impossibly tender without any stirring or babysitting
  • That golden cheese crust forms naturally on top, creating the best part of the entire dish
02 -
  • Potatoes sliced too thick will never cook through, no matter how long you leave them, so aim for consistently thin slices
  • The resting period is absolutely crucial because the sauce needs time to thicken up slightly or you'll end up with soup instead of scalloped potatoes
03 -
  • Use a mandoline for perfectly even slices, but watch your fingers
  • The sauce should look slightly too thick before baking because the potatoes release moisture as they cook

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