Crockpot Scalloped Potatoes
Sliced potatoes, garlic cream sauce and cheddar cooked on LOW in a slow cooker until tender. Creamy and hands-off.
10
servings20
minutes5
hoursSliced potatoes, garlic cream sauce and cheddar cooked on LOW in a slow cooker until tender. Creamy and hands-off.
Ingredients
3 lb Yukon Gold potatoes, peeled and sliced 1/8 inch thick
1 small yellow onion, thinly sliced
3 garlic cloves, minced
1 1/2 cups heavy cream
1/2 cup chicken broth
2 tablespoons flour
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 cups shredded sharp cheddar
2 tablespoons butter, cut into small pieces
1 tablespoon chopped fresh chives
Directions
- Grease the insert of a 6-quart slow cooker with butter.
- Whisk the cream, broth, flour, garlic, salt, pepper and nutmeg in a bowl until smooth.
- Layer a third of the potatoes and half the onion in the insert.
- Pour over a third of the sauce and sprinkle with a third of the cheese.
- Repeat with a second layer, then finish with the last potatoes, sauce and cheese.
- Dot the top with the butter pieces.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours, until the potatoes are tender when pierced.
- Do not lift the lid in the first 2 hours, since each peek adds about 15 minutes.
- Switch the cooker to warm and let it stand 15 minutes so the sauce thickens.
- Scatter the chives on top and serve from the cooker.
Notes
- Slice the potatoes the same thickness so they finish together. Keep them in cold water until layering to stop browning. Leftovers keep 3 days and reheat at 350°F. For a golden top, move the potatoes to an oven-safe dish and broil 3 minutes.
Why the lid stays on
Each peek lets out heat and adds time. The flour thickens the sauce as it cooks. Even slices cook at the same pace.
A slow cooker makes this dish hands-off. Use thin, even slices so the potatoes soften at the same time. A mandoline helps.
Crockpot Scalloped Potatoes swaps
Gruyere can replace some of the cheddar. Milk can replace some of the cream, though the sauce is thinner. Do not use thick slices, since they stay firm.
Slow cookers vary a lot, so check the potatoes at the early end of the time range. A hot cooker can finish sooner.
What to serve
Ham, roast chicken or pork chops.
The sauce thickens once the cooker is on warm and the dish rests. Keep the lid closed until then.
A common mistake
Letting the potatoes sit out and brown. Keep them in cold water until layering.
The sauce looks thin early on. It thickens as the potatoes release starch, so do not add more flour.
Crockpot Scalloped Potatoes at a glance
- Prep time: 20 minutes
- Cooking time: 5 hours
- Servings: 10 servings
- Ingredients: 12, led by Yukon Gold potatoes, yellow onion, garlic cloves, heavy cream
Tips for Crockpot Scalloped Potatoes
Slice the potatoes the same thickness so they finish together. Keep them in cold water until layering to stop browning. Leftovers keep 3 days and reheat at 350°F. For a golden top, move the potatoes to an oven-safe dish and broil 3 minutes.
Crockpot Scalloped Potatoes FAQ
How long does Crockpot Scalloped Potatoes take?
Crockpot Scalloped Potatoes takes 5 hours of cooking after 20 minutes of prep.
How many people does Crockpot Scalloped Potatoes serve?
This recipe makes 10 servings.
What do I need to make Crockpot Scalloped Potatoes?
12 ingredients, led by Yukon Gold potatoes, yellow onion, garlic cloves, heavy cream. Amounts are in the recipe card above.
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