Crockpot Scalloped Potatoes
Slow cooked scalloped potatoes with a creamy sauce. Layers of potatoes, cream sauce, and cheese!
Ingredients
- 3 pounds Yukon Gold or Russet potatoes thinly sliced
- 1 medium yellow onion thinly sliced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- 1 cup shredded cheddar cheese optional
- ½ cup grated Parmesan cheese optional
- Fresh parsley or chives for garnish
Instructions
Step 1: Prepare the Potatoes
- Wash and thinly slice the potatoes into even slices, about ⅛-inch thick.
- A mandoline slicer works great for getting uniform slices, which helps the potatoes cook evenly.
Step 2: Make the Creamy Sauce
- In a saucepan over medium heat, melt butter.
- Whisk in flour and cook for 1 minute.
- Slowly whisk in milk and heavy cream until smooth. Add garlic, salt, pepper, thyme, and onion powder.
- Continue cooking until the sauce begins to slightly thicken.
Step 3: Layer in the Crockpot
- Lightly grease the inside of your slow cooker.
- Add a layer of sliced potatoes, followed by onions and a little sauce.
- Repeat layers until all ingredients are used.
- If adding cheese, sprinkle it between layers or on top.
Step 4: Slow Cook
- Cover and cook until the potatoes are tender.
- Cook: LOW: 5–6 hours or HIGH: 3–4 hours
- Avoid lifting the lid too often, as this releases heat and increases cooking time.
Step 5: Serve
- Once the potatoes are fork tender, garnish with fresh herbs and serve warm.