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Slow Cooker Cheesy Scalloped Potatoes Recipe

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4 from 2 reviews

Slow Cooker Scalloped Potatoes are a creamy, cheesy, melt-in-your-mouth comfort side dish made by layering thinly sliced potatoes with cheese and cream, then cooking low and slow until perfectly tender. This easy recipe yields a rich and flavorful dish with tender potatoes coated in a savory, cheesy sauce, perfect for family dinners or holiday gatherings.

Ingredients

Potatoes & Vegetables

  • 6 medium russet or Yukon gold potatoes, thinly sliced
  • 1 small onion, thinly sliced (optional but delicious)

Cheese

  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella (optional for extra creaminess)

Wet Ingredients & Seasonings

  • 2 cups heavy cream or half-and-half
  • 3 tbsp butter
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme

Garnish

  • Fresh parsley for garnish

Instructions

  1. Prepare Slow Cooker: Grease the inside of your slow cooker to prevent sticking and ensure easy cleanup.
  2. Layer Potatoes and Cheese: Place a single even layer of thinly sliced potatoes in the slow cooker, followed by a layer of thinly sliced onions if using, then sprinkle a handful of shredded cheese over the top. Repeat layering until all ingredients are used up.
  3. Make Cream Sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Stir in heavy cream, salt, black pepper, paprika, and dried thyme. Heat the mixture until warm but do not let it boil.
  4. Pour Sauce Over Layers: Evenly pour the warm cream mixture over the layered potatoes and cheese in the slow cooker.
  5. Cook: Cover the slow cooker and cook on LOW setting for 6 hours or on HIGH for 3–4 hours until the potatoes are tender and cooked through.
  6. Add Extra Cheese (Optional): For an extra cheesy topping, sprinkle additional cheese on top during the last 15 minutes of cooking to allow it to melt perfectly.
  7. Garnish and Serve: Garnish with fresh parsley before serving warm as a comforting side dish.

Notes

  • Using Yukon gold potatoes is recommended for the creamiest texture as they hold their shape well and do not become mushy.
  • Thin slices of potatoes ensure even cooking and tender results.
  • If you prefer a lighter version, substitute heavy cream with half-and-half or a mix of milk and cream, but texture may vary slightly.
  • This dish can be prepped the night before and cooked the next day for convenience.
  • Leftovers can be refrigerated for up to 3 days and reheated gently to maintain creaminess.

Find it online: https://recipesbyliza.com/slow-cooker-cheesy-scalloped-potatoes-recipe/