Crockpot Scalloped Potatoes are the kind of comforting side dish that can make an ordinary family dinner feel like a special occasion. With tender layers of potatoes and a rich, creamy, cheesy texture, this classic recipe has remained a favorite at family gatherings, holiday tables, and cozy Sunday dinners. The best part is letting the crockpot do the work while your kitchen slowly fills with the irresistible aroma of a warm, homemade meal.
This comforting dish is loved for its creamy texture, satisfying flavor, and ability to feed a crowd with very little effort. It pairs beautifully with roasted chicken, baked ham, grilled steak, meatloaf, or even a simple fresh salad. Whether you serve it for a holiday feast or a weeknight dinner, Crockpot Scalloped Potatoes bring that warm, homemade comfort everyone loves and always seem to disappear quickly from the table!
Crockpot Scalloped Potatoes
| Prep Time | 20 |
| Cook Time | 4hrs |
| Total Time | 4 hrs 20 mins |
| Servings | 3 |
Ingredients:
- For the Potatoes:
- 0.94 lbs 1.1 kg potatoes, thinly sliced (Yukon Gold or Russet work best)
- For the Cream Sauce:
- 1.13 tablespoons unsalted butter
- 0.38 small onion finely chopped
- 1.13 cloves garlic minced
- 1.13 tablespoons all-purpose flour
- 0.75 cups milk whole milk preferred
- 0.38 cup heavy cream
- 0.56 cups shredded cheddar cheese
- 0.19 cup grated Parmesan cheese
- 0.38 teaspoon salt
- 0.19 teaspoon black pepper
- 0.19 teaspoon paprika optional
- 0.19 teaspoon dried thyme optional
Instructions:
- Prepare the potatoes: Wash, peel (optional), and slice the potatoes into thin slices (about ⅛ inch). Try to keep the slices as even as possible for consistent cooking.
- Start the creamy sauce: Melt the butter in a saucepan over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Build the roux: Sprinkle the flour into the pan and whisk continuously for 1 minute.
- Add the liquids: Slowly pour in the milk and heavy cream, whisking constantly to avoid any lumps. Cook for 3 to 5 minutes until the mixture is slightly thickened.
- Melt the cheese: Remove from heat and add the cheddar cheese, Parmesan, salt, pepper, paprika, and thyme. Stir until the cheeses melt completely and the sauce becomes perfectly smooth.
- Layer in the crockpot: Lightly grease the inside of your slow cooker. Add an even layer of sliced potatoes to the bottom. Pour some of the cheese sauce over the potato layer. Repeat these layers until all the potatoes and sauce are used.
- Cook: Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The potatoes are done when they are tender and easily pierced with a fork.
- Rest before serving: Turn off the slow cooker and let the dish sit uncovered for 10 to 15 minutes. The sauce will thicken beautifully as it cools slightly. Serve hot and enjoy!
Notes
Pro-Tip: Do not skip the resting period at the very end! Letting the potatoes sit with the slow cooker off allows the starchy cheese sauce to set up and cling perfectly to every single slice.
