Description
Creamy, cheesy, and slow-cooked to perfection, these Crockpot Scalloped Potatoes are a cozy, comforting side dish for any meal.
Ingredients
Scale
- 6 medium russet potatoes, peeled and thinly sliced
- 2 cups sharp cheddar cheese, shredded
- 1 1/2 cups whole milk
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons green onions, chopped (for garnish)
Instructions
- In a saucepan, melt butter over medium heat and sauté garlic and onion until soft.
- Stir in flour to form a roux, then gradually whisk in milk until smooth and slightly thickened.
- Add shredded cheese, salt, and pepper. Stir until melted and smooth.
- Grease the slow cooker insert.
- Layer half the potatoes, then pour over half the cheese sauce. Repeat with remaining potatoes and sauce.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until tender.
- Optional: Broil for a golden top.
- Garnish with green onions and serve warm.
Notes
- Slice potatoes uniformly for even cooking.
- Use freshly shredded cheese for smoother melting.
- Let dish rest for a few minutes before serving for thicker sauce.