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.

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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

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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.