Rich, creamy, and irresistibly cheesy — these Slow Cooker Scalloped Potatoes come together with hardly any effort. Thin layers of tender potatoes simmer gently in a velvety, seasoned cream sauce until perfectly soft and full of flavor.
🥔 Ingredients
Ingredient Quantity
Potatoes (peeled and thinly sliced) 1.5 kg (about 3 lbs)
Heavy cream 1 cup
Milk 1 cup
All-purpose flour 2 tablespoons
Salt 1 teaspoon
Black pepper ½ teaspoon
Garlic powder ½ teaspoon
Onion powder ½ teaspoon
Paprika ¼ teaspoon
Shredded cheddar cheese 1 cup
Grated Parmesan cheese ½ cup
Unsalted butter (cut into small pieces) 1 tablespoon
🍽️ How to Make It
Step 1: Prep the Slow Cooker
Lightly coat the inside of your slow cooker with butter or a non-stick spray to prevent sticking.
Step 2: Mix the Creamy Base
In a mixing bowl, whisk together the heavy cream, milk, flour, salt, pepper, garlic powder, and onion powder until smooth. This will form your rich and flavorful sauce.
Step 3: Layer the Ingredients
Arrange a layer of potato slices in the slow cooker.
Pour a portion of the cream mixture over the top.
Sprinkle with cheddar and Parmesan cheese.
Continue layering in this order until all ingredients are used, finishing with a final layer of cheese on top.
Step 4: Add the Finishing Touches
Dot the surface with the butter pieces and dust lightly with paprika for a hint of smoky flavor and a touch of color.
Step 5: Let the Slow Cooker Do the Work
Cover and cook:
On LOW for 6–8 hours, or
On HIGH for 3–4 hours,
until the potatoes are fork-tender and the sauce is creamy and bubbling.
Step 6: Let It Rest
After cooking, allow the dish to sit for a few minutes before serving. This resting time helps the sauce thicken slightly and allows the flavors to blend beautifully.
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