These creamy, cheesy slow cooker scalloped potatoes are made by layering sliced russet potatoes, onions, a rich cheddar sauce, and seasoning for a hearty and comforting dish the whole family will love. Cooked low and slow all day in the crockpot, the potatoes become perfectly tender while the cheese and sauce meld into an irresistible, creamy casserole.
Total Time:6 hours 25 minutes to 8 hours 25 minutes
Yield:6-8 servings 1x
Ingredients
Scale
3 lbs potatoes, thinly sliced
1 onion, thinly sliced
3 cloves garlic, minced
2 cups shredded cheddar cheese
3 tbsp flour
3 tbsp butter
2 cups milk
1 tsp salt
1/4 tsp pepper
Instructions
Grease your crockpot with nonstick spray.
Place a layer of 1/3 of the potato slices in the bottom. Top with 1/3 of the onions, garlic, 1/3 of the cheese, and dash some salt and pepper.
In a medium bowl, melt the butter and mix in the flour until a paste forms. Slowly stir in the milk, mixing constantly to prevent clumps. Stir in salt and pepper.
Pour 1/3 of the milk mixture over the potatoes. Repeat layers 2 more times.
Cover and cook on LOW for 6-8 hours, until potatoes are fork tender.
Remove lid and cook 30 mins more to help condense and thicken the liquid.
Notes
Russet potatoes work best
Don’t stir to prevent breaking up the slices
Can customize by adding ham, broccoli, etc. between layers
