Description
A simple, comforting crockpot scalloped potatoes recipe that requires minimal prep and delivers creamy, cheesy, tender potatoes perfect for easy dinners.
Ingredients
- 4 large Yukon Gold potatoes (about 2 pounds / 900 g), washed and thinly sliced (no peeling needed)
- 1 ½ cups sharp cheddar cheese, shredded (about 170 g)
- 2 cups heavy cream or half-and-half (480 ml)
- 1 cup whole milk (240 ml)
- 3 tablespoons unsalted butter, melted (about 43 g)
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme, finely chopped (optional)
Instructions
- Slice the Yukon Gold potatoes about ⅛ inch (3 mm) thick using a mandoline or sharp knife, keeping slices consistent for even cooking.
- In a mixing bowl, whisk together heavy cream (or half-and-half), whole milk, melted butter, flour, garlic powder, onion powder, salt, and black pepper until smooth.
- Lightly butter the inside of the crockpot insert or spray with non-stick cooking spray to prevent sticking.
- Place half of the sliced potatoes evenly into the crockpot. Pour half of the cream mixture over the potatoes and sprinkle ¾ cup (85 g) shredded sharp cheddar evenly on top.
- Repeat with the remaining potatoes, cream mixture, and cheese. If using fresh thyme, sprinkle it evenly over the top layer.
- Cover and cook on LOW for 4 to 5 hours, avoiding lifting the lid frequently. Potatoes should be tender and sauce thick and bubbling around edges.
- About 15 minutes before serving, optionally switch to HIGH heat for a golden top or sprinkle extra cheese and melt under a broiler for 3-5 minutes, watching carefully.
- Turn off the crockpot and let the scalloped potatoes sit covered for 10 minutes before serving to thicken the sauce.
Notes
Use Yukon Gold potatoes for best texture; Russets can be used but watch cooking time. For a dairy-free version, substitute cream and milk with unsweetened almond or oat milk and use vegan cheese. Avoid stirring during cooking to prevent breaking potatoes. Butter in the sauce is essential for richness. If sauce is too thin halfway through, sprinkle a teaspoon of flour and gently mix. Leftovers store well in fridge for 3 days or freeze. Reheat gently with a splash of milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 350
- Sugar: 4
- Sodium: 400
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 8
Keywords: crockpot scalloped potatoes, slow cooker potatoes, creamy potatoes, easy dinner side, comfort food, dump-and-go recipe