SLOW COOKER CHEESY SCALLOPED POTATOES Recipe

I rely on Slow Cooker Scalloped Potatoes to free up oven space and present creamy, cheesy layers that will have guests begging to know how I pulled it off.

I love tricks that free up oven space, so I made Slow Cooker Scalloped Potatoes to keep the stove less crowded. It’s the kind of side that looks fancy but won’t make you sweat, guests keep asking how I pulled it off.

Thin slices of russet potatoes fold into layers of melting sharp cheddar cheese, textures that somehow stay distinct yet ridiculously creamy. There are a few small tricks and a tiny hack I use that make it sing, and honestly it feels like cheating at Thanksgiving.

If you need an Easy Crockpot Dinners option that actually impresses, this one delivers.

Ingredients

• Russets are starchy, provide carbs and fibre, filling but not very low calorie.
• Sharp cheddar gives protein and calcium, lots of fat and strong cheesy flavor.
• Milk and cream add creaminess, calcium and lots of saturated fat, rich mouthfeel.
• Butter boosts flavor, adds saturated fat, makes dish richer and more decadent.
• Onion caramelizes sweetly, adds umami and a little fibre, vitamins for depth.
• Garlic brings punchy aroma, trace nutrients and antioxidants, not very sweet.
• Dried thyme adds earthy herbal notes, tiny antioxidants, subtle savory lift.
• Sour cream adds tang and creaminess, Parmesan brings salty, nutty umami finish.

Ingredient Quantities

• 3 pounds russet potatoes, thinly sliced
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 cups sharp cheddar cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1/2 cup sour cream
• nonstick cooking spray or extra butter for slow cooker

How to Make this

1. Spray or butter a 6 to 7 quart slow cooker well so the potatoes won’t stick. Thinly slice 3 pounds russet potatoes about 1/8 inch thick and slice 1 medium yellow onion the same way; if they start to brown, soak briefly in cold water then pat dry.

2. Melt 3 tablespoons unsalted butter in a medium saucepan over medium heat, add 3 minced garlic cloves and cook 30 seconds until fragrant, then stir in 3 tablespoons all-purpose flour and cook 1 minute, whisking so it makes a paste.

3. Slowly whisk in 1 1/2 cups whole milk and 1 cup heavy cream, bring to a gentle simmer and cook until the sauce thickens slightly, about 3 to 4 minutes.

4. Remove sauce from heat and whisk in 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/2 cup grated Parmesan and 1/2 cup sour cream. Stir in 1 1/2 cups shredded sharp cheddar until melted, reserving about 1/2 cup of cheddar for the top.

5. Layer half the potato slices in the bottom of the slow cooker, top with half the sliced onion, then pour about half the cheese sauce over that layer so it’s evenly coated. Repeat with the remaining potatoes, onions and sauce; press down gently so the sauce gets between the slices but try not to stir everything to mush.

6. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until potatoes are tender when pierced with a fork. Avoid overcooking or the edges can get mushy.

7. About 15 to 20 minutes before it’s done, sprinkle the reserved 1/2 cup shredded sharp cheddar on top, put the lid back on and let it melt into a golden top.

8. When finished, turn off the slow cooker and let the dish rest, uncovered, for 10 to 15 minutes so the sauce sets up a bit; this makes serving cleaner and the texture better.

9. Quick tips: use a mandoline for even slices, pat potatoes dry so the sauce isn’t watery, and if your sauce seems too thin at the end stir in a tablespoon of flour mixed with a little cold milk then cook another 10 minutes to thicken.

Equipment Needed

1. 6 to 7 quart slow cooker with lid
2. Mandoline (or a sharp chef’s knife) and a cutting board
3. Medium saucepan (2 to 3 quart)
4. Whisk
5. Measuring cups and spoons
6. Box grater or microplane for the cheeses
7. Large mixing bowl and a rubber spatula or wooden spoon
8. Fork or tongs to test potatoes and help lift servings

FAQ

SLOW COOKER CHEESY SCALLOPED POTATOES Recipe Substitutions and Variations

• Russet potatoes: swap with Yukon Golds for a creamier, buttery texture, or use red potatoes if you want slices that hold up better (you might need to shave a few minutes off cook time).
• Heavy cream: use half-and-half for a lighter dish, or evaporated milk for similar richness without as much fat; if you go lighter, you can stir in a tablespoon of butter to boost mouthfeel.
• Sharp cheddar cheese: try Gruyere or Monterey Jack for great melt and a milder flavor, or mix cheddar with Colby for a smoother, less sharp result.
• Sour cream: plain Greek yogurt works 1:1 for tang and creaminess, or use creme fraiche if you want a richer, slightly sweeter note.

Pro Tips

1) Keep every potato slice the same thickness so everything cooks evenly. A mandoline helps, and pat the slices dry really well so the sauce doesn’t get watery.

2) Shred your own cheddar from a block. Pre-shredded cheese has anti clumping stuff that can make the sauce gritty. Also mix in a milder melty cheese like Gruyere or Monterey Jack if you want silkier texture.

3) Don’t add the cheese to a roaring boil. Let the béchamel cool off a bit before stirring cheese and sour cream in, that way it stays smooth. If the sauce stays too loose at the end, a little cornstarch slurry (cold water plus cornstarch) whisked in will thicken fast without lumping.

4) For a real restaurant finish, brown the top with a kitchen torch or transfer the cooker insert to a hot oven or broiler if it’s oven safe. If not, sprinkle buttery breadcrumbs on top for crunch instead.