Description
These Crockpot Scalloped Potatoes are rich, creamy, and cheesy with tender potato slices layered in a savory sauce. A slow-cooked comfort dish perfect for family dinners or holiday feasts.
Ingredients
Scale
- 3 pounds Russet or Yukon Gold potatoes, thinly sliced
- 3 tablespoons butter, melted
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme (optional)
- 1/4 cup grated Parmesan cheese
Instructions
- Grease the crockpot insert with cooking spray or butter.
- In a bowl, whisk melted butter, flour, milk, cream, garlic powder, salt, and pepper until smooth. Stir in 1 1/2 cups cheddar cheese.
- Spread a thin layer of sauce in the bottom of the crockpot.
- Layer half the sliced potatoes, pour half the sauce over, repeat with remaining potatoes and sauce.
- Top with Parmesan and remaining cheddar cheese.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
- Uncover during the last 15 minutes if desired to thicken the sauce. Garnish with thyme before serving.
Notes
- Slice potatoes thin and even for best texture.
- Freshly grated cheese melts smoother than pre-shredded.
- Add sliced onions or smoked paprika for extra flavor.