Description
Slow Cooker Cheesy Scalloped Potatoes are a comforting, creamy side dish perfect for any occasion. The combination of tender potatoes, a rich, cheesy sauce, and a touch of seasoning makes this dish a crowd-pleaser. Using a slow cooker not only simplifies the process but also allows the flavors to meld beautifully while freeing up your oven for other dishes. Whether served at holiday gatherings, family dinners, or potlucks, these cheesy scalloped potatoes are guaranteed to be a hit.
Ingredients
Scale
- 3 pounds Yukon gold or russet potatoes, peeled and thinly sliced
- 2 tablespoons butter
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup chicken broth (or vegetable broth for a vegetarian version)
- 2 ½ cups shredded sharp cheddar cheese (divided)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Ingredient Highlights
- Yukon Gold or Russet Potatoes: Both varieties are starchy enough to create a creamy texture. Yukon Golds add a buttery flavor, while russets are extra soft.
- Sharp Cheddar Cheese: Sharp cheddar gives the dish its rich, cheesy flavor. Feel free to mix in other cheeses like Gruyère, mozzarella, or Parmesan.
- Whole Milk and Chicken Broth: These form the base of the creamy sauce. Substitute with heavy cream for an even richer result.
- Garlic and Onion: Add depth of flavor and complement the cheesy richness.
Instructions
Prepare the Sauce:
- Sauté the Onion and Garlic: Melt the butter in a medium saucepan over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes. Add the minced garlic and cook for another minute.
- Make the Roux: Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to form a roux.
- Add the Liquid: Gradually whisk in the milk and chicken broth, stirring until the mixture is smooth and thickened, about 5 minutes.
- Stir in the Cheese and Seasonings: Remove from heat and stir in 1 ½ cups of the shredded cheddar cheese, salt, pepper, paprika, and cayenne pepper (if using). Mix until the cheese is melted and the sauce is smooth.
Assemble the Potatoes in the Slow Cooker:
- Layer the Potatoes: Grease the inside of your slow cooker. Add a layer of sliced potatoes, followed by a portion of the cheese sauce. Repeat the layers until all the potatoes and sauce are used, finishing with a layer of sauce.
- Top with Cheese: Sprinkle the remaining 1 cup of shredded cheese on top.
- Cook: Cover and cook on high for 4 hours or on low for 6-7 hours, until the potatoes are tender.
- Garnish and Serve: Garnish with fresh parsley and serve hot.
- Prep Time: 15 minutes
- Cook Time: 4 hours on high or 6-7 hours on low
Nutrition
- Calories: 250-300 kcal
- Fat: 13g
- Carbohydrates: 28g
- Protein: 8g