Key Ingredient Notes
Selecting the right components will make a world of difference in the final texture of your scalloped potatoes.
The Potatoes: Yukon Golds are ideal because they hold their shape beautifully while offering a naturally buttery flavor. Russets are also excellent due to their high starch content, which makes them incredibly fluffy and helps thicken the sauce even further.
Heavy Cream and Whole Milk: Using a combination of heavy cream and whole milk creates the perfect liquid base. The high fat content in the cream provides richness and stability, ensuring the sauce does not curdle during the long cooking process.
Cheddar and Parmesan Cheeses: Sharp cheddar delivers that classic, tangy flavor and a beautiful golden color. The addition of grated Parmesan introduces a savory, umami depth that elevates the entire dish.
All-Purpose Flour: This acts as the crucial thickening agent when whisked into the melted butter to form your roux.
Remember, you will find the exact ingredient measurements and step-by-step instructions in the recipe card at the bottom of this page!
Crockpot Scalloped Potatoes
These incredibly tender, slow-cooked potatoes are smothered in a rich, homemade cheddar and Parmesan cream sauce. It is the perfect, hands-off comfort food side dish that frees up your oven space for holiday entertaining!
Prep Time: 20minutes minutes
Cook Time: 4hours hours
Total Time: 4hours hours 20minutes minutes
Servings: 8
Ingredients
- For the Potatoes:
- 2 ½ lbs 1.1 kg potatoes, thinly sliced (Yukon Gold or Russet work best)
- For the Cream Sauce:
- 3 tablespoons unsalted butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups milk whole milk preferred
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika optional
- ½ teaspoon dried thyme optional
Instructions
- Prepare the potatoes: Wash, peel (optional), and slice the potatoes into thin slices (about ⅛ inch). Try to keep the slices as even as possible for consistent cooking.
- Start the creamy sauce: Melt the butter in a saucepan over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Build the roux: Sprinkle the flour into the pan and whisk continuously for 1 minute.
- Add the liquids: Slowly pour in the milk and heavy cream, whisking constantly to avoid any lumps. Cook for 3 to 5 minutes until the mixture is slightly thickened.
- Melt the cheese: Remove from heat and add the cheddar cheese, Parmesan, salt, pepper, paprika, and thyme. Stir until the cheeses melt completely and the sauce becomes perfectly smooth.
- Layer in the crockpot: Lightly grease the inside of your slow cooker. Add an even layer of sliced potatoes to the bottom. Pour some of the cheese sauce over the potato layer. Repeat these layers until all the potatoes and sauce are used.
- Cook: Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The potatoes are done when they are tender and easily pierced with a fork.
- Rest before serving: Turn off the slow cooker and let the dish sit uncovered for 10 to 15 minutes. The sauce will thicken beautifully as it cools slightly. Serve hot and enjoy!
Notes
Pro-Tip: Do not skip the resting period at the very end! Letting the potatoes sit with the slow cooker off allows the starchy cheese sauce to set up and cling perfectly to every single slice.
