Slow Cooker Scalloped Potatoes
Slow Cooker Scalloped Potatoes (Rewritten Version)
These Slow Cooker Scalloped Potatoes come out rich, creamy, and irresistibly cheesy — all with hardly any hands-on work. Thin slices of potato simmer gently in a velvety, seasoned cream sauce until they’re melt-in-your-mouth tender.
Ingredients
| INGREDIENTS | 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 | 1/2 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Onion powder | 1/2 teaspoon |
| Paprika | 1/4 teaspoon |
| Shredded cheddar cheese | 1 cup |
| Grated Parmesan cheese | 1/2 cup |
| Unsalted butter, cut into bits | 1 tablespoon |
How to Make Slow Cooker Scalloped Potatoes
Step 1: Prepare the Slow Cooker
Lightly coat the inside of your slow cooker with butter or a spritz of non-stick spray to prevent sticking.
Step 2: Mix the Cream Sauce
In a medium bowl, whisk together the heavy cream, milk, flour, salt, pepper, garlic powder, and onion powder until no lumps remain. This will be the flavorful base for your potatoes.
Step 3: Layer the Potatoes and Cheeses
- Add a layer of sliced potatoes to the bottom of the slow cooker.
- Pour some of the cream mixture over the top.
- Scatter a bit of cheddar and Parmesan over the potatoes.
Repeat these layers until everything is used up, ending with a generous cheese layer on top.
Step 4: Add Butter and Paprika
Dot the surface with the pieces of butter and sprinkle the paprika evenly for color and a subtle smoky note.
Step 5: Let the Slow Cooker Work
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are completely soft when tested with a fork.
Step 6: Rest and Serve
Turn off the heat and let the dish sit for a few minutes. This rest time helps the sauce thicken and the flavors come together beautifully.
