Slow Cooker Scalloped Potatoes Recipe

Introduction

Slow Cooker Scalloped Potatoes are a creamy, cheesy comfort food classic made effortless with a slow cooker. This recipe layers tender russet potatoes with a savory garlic cream sauce and a blend of parmesan and cheddar cheese. It’s perfect for busy days when you want a delicious side without constant attention.

Ingredients

• 3 pounds russet potatoes, peeled and sliced ¼-inch thick
• 1 cup heavy whipping cream
• ¼ cup chicken broth
• 2 teaspoons minced garlic
• ½ cup shredded parmesan cheese
• 2½ cups shredded cheddar cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• Cooking spray
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: Spray your slow cooker insert generously with cooking spray to prevent sticking.
2. Step 2: In a mixing bowl, combine the heavy cream, chicken broth, minced garlic, salt, and pepper until well blended.
3. Step 3: Arrange one-third of the sliced potatoes in the bottom of the slow cooker, overlapping slightly.
4. Step 4: Sprinkle one-third of both the parmesan and cheddar cheeses over the potatoes, then pour one-third of the cream mixture on top.
5. Step 5: Repeat the layering process two more times with the remaining potatoes, cheeses, and cream mixture.
6. Step 6: Cover and cook on high for 3-4 hours, or until the potatoes are tender when pierced with a fork.
7. Step 7: Let the scalloped potatoes stand for 10 minutes before serving. Garnish with fresh parsley if desired.

Tips & Variations

• For a richer flavor, substitute half of the chicken broth with additional heavy cream.
• Use sharp cheddar for a more pronounced cheesy taste or mix in some gruyere for a gourmet twist.
• Adding a pinch of nutmeg to the cream mixture complements the garlic and cheese beautifully.
• Make it vegetarian by replacing chicken broth with vegetable broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the microwave or oven until heated through, adding a splash of cream if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the potatoes and sauce in the slow cooker insert, cover, and refrigerate overnight. When ready to cook, bring the slow cooker to room temperature before cooking as directed.

What if my potatoes are not cooked through after the recommended cooking time?

Every slow cooker varies, so if the potatoes aren’t tender after 4 hours on high, continue cooking in 30-minute increments until fully cooked.

Slow Cooker Scalloped Potatoes Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

This Slow Cooker Scalloped Potatoes recipe offers a creamy, cheesy comfort dish that’s easy to prepare and perfect for any occasion. Tender russet potatoes are layered with a rich sauce made from heavy cream, chicken broth, garlic, and a blend of parmesan and cheddar cheeses. Cooked slowly in a crockpot, these scalloped potatoes develop a perfect melt-in-your-mouth texture without the need for oven use.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 3 pounds russet potatoes, peeled and sliced ¼-inch thick

Sauce and Cheese

• 1 cup heavy whipping cream
• ¼ cup chicken broth
• 2 teaspoons minced garlic
• ½ cup shredded parmesan cheese
• 2½ cups shredded cheddar cheese
• 1 teaspoon salt
• 1 teaspoon pepper

Others

• Cooking spray, for greasing slow cooker
• Fresh parsley for garnish (optional)

Instructions

1. Prepare the Slow Cooker: Generously spray the inside of your slow cooker insert with cooking spray to prevent the potatoes from sticking during cooking.
2. Mix the Sauce: In a mixing bowl, thoroughly combine the heavy whipping cream, chicken broth, minced garlic, salt, and pepper until the mixture is smooth and well blended.
3. Create the First Layer: Arrange one-third of the sliced potatoes in an overlapping layer at the bottom of the slow cooker to form the base layer.
4. Add Cheese and Sauce: Sprinkle one-third of both the shredded parmesan and cheddar cheeses evenly over the potato layer, then pour one-third of the cream mixture on top, ensuring it covers the cheese and potatoes.
5. Complete the Layers: Repeat the layering process two more times with the remaining potatoes, cheeses, and cream mixture, layering potatoes first, then cheeses, and finishing with sauce for each layer.
6. Cook to Perfection: Cover the slow cooker and cook on high heat for 3 to 4 hours, or until the potatoes are tender when pierced with a fork and the cheese sauce is bubbling.
7. Final Touch: Once cooking is complete, let the scalloped potatoes stand uncovered for 10 minutes to thicken slightly. Garnish with fresh parsley if desired before serving.

Notes

• Potatoes should be sliced uniformly to ensure even cooking.
• Use russet potatoes for a creamy texture; other varieties may change the dish’s consistency.
• You can substitute chicken broth with vegetable broth for a milder flavor.
• For a richer dish, consider adding a pinch of nutmeg to the cream mixture.
• Leftovers can be refrigerated for up to 3 days and reheated gently.
• Garnishing with fresh parsley adds a pop of color and freshness but is optional.
• Cooking times may vary slightly depending on your slow cooker model.

Keywords: slow cooker scalloped potatoes, creamy scalloped potatoes, cheesy potato casserole, crockpot potatoes, comfort food side dish