Crockpot Scalloped Potatoes (Printable)

Tender potatoes layered with cheese and garlic, slow-cooked to creamy perfection.

# What You'll Need:

→ Vegetables

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1 small yellow onion, finely chopped

→ Dairy

03 - 1½ cups shredded sharp cheddar cheese
04 - ½ cup heavy cream
05 - 1 cup whole milk
06 - 2 tbsp unsalted butter, plus more for greasing

→ Spices & Seasonings

07 - 2 cloves garlic, minced
08 - 1 tsp salt
09 - ½ tsp black pepper
10 - ¼ tsp paprika (optional)

→ Other

11 - 2 tbsp all-purpose flour
12 - 2 tbsp chopped fresh parsley (optional, for garnish)

# How-To Steps:

01 - Generously butter the interior of the crockpot insert to prevent sticking and ensure easy serving.
02 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute. Sprinkle in flour, stirring constantly for 1 minute to cook out the raw taste. Gradually whisk in heavy cream and whole milk until completely smooth. Bring the mixture to a gentle simmer, then remove from heat. Stir in salt, black pepper, and half the shredded cheddar cheese until fully melted and incorporated. Set sauce aside.
03 - Arrange half the sliced potatoes in the bottom of the prepared crockpot, overlapping slices slightly for even cooking. Distribute half the chopped onion evenly over the potatoes, followed by half of the remaining cheddar cheese. Pour half the prepared cheese sauce over this layer.
04 - Repeat the layering process with remaining potatoes, onion, cheese, and sauce. Sprinkle paprika across the top surface if using, for added color and flavor.
05 - Cover and cook on high setting for 4 hours or low setting for 7 hours, until potatoes are completely tender and easily pierced with a fork. The edges should be golden and bubbly.
06 - Remove lid and allow the dish to rest for 10 minutes before serving. This helps the sauce thicken slightly and makes serving easier. Garnish with fresh chopped parsley if desired.

# Expert Advice:

01 -
  • The slow cooker does all the work while you go about your day
  • Those tender, creamy potato layers that melt in your mouth
  • Minimal active cooking time for maximum comfort food payoff
02 -
  • Slice your potatoes as evenly as possible, about 1/8 inch thick, so they all finish cooking at the same time
  • The sauce might look thin initially but will thicken beautifully as the potatoes release starch
  • A mandoline makes quick work of all that slicing, but a sharp knife and patience work just fine too
03 -
  • Do not rush the layering—taking time to overlap potatoes evenly ensures consistent texture throughout
  • Sharp cheddar matters here because mild cheese gets lost among all those potatoes and cream

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