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Slow Cooker Scalloped Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 84 reviews
  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 25 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Scalloped Potatoes recipe offers a creamy, cheesy comfort dish made effortlessly in a slow cooker. Layers of thinly sliced red potatoes are combined with a rich mixture of Gruyere and Parmesan cheeses, sautéed onions, fresh thyme, and a smooth sauce made from chicken broth, flour, and milk. Perfect as a side for holiday meals or cozy dinners, this hands-off recipe allows the potatoes to cook slowly to tender perfection while the flavors meld beautifully.

Ingredients

Scale

Potatoes

  • 2 1/2 lbs. unpeeled red potatoes, washed and sliced into 1/8 inch pieces

Cheese Mixture

  • 4 oz. Gruyere cheese, grated (about 1 1/2 cups)
  • 2 oz. Parmesan cheese, grated (about 1/2 cup)
  • 1 yellow onion, finely diced
  • 1 tablespoon fresh thyme leaves

Sauce

  • 1/4 cup all-purpose flour
  • 1 cup chicken stock/broth
  • 1 cup milk

Others

  • 2 tablespoons butter, melted and divided
  • Kosher salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the sauce: In a small bowl, whisk together the flour, chicken broth, and milk until smooth to create a creamy base for the scalloped potatoes.
  2. Mix cheese and aromatics: In another small bowl, combine the grated Gruyere, Parmesan cheese, finely diced onion, and fresh thyme leaves, mixing well to distribute evenly.
  3. Grease the slow cooker: Use half a tablespoon of melted butter and a paper towel to thoroughly coat the bottom and sides of your slow cooker to prevent sticking.
  4. Layer the ingredients: Spread one-third of the sliced potatoes evenly on the bottom of the slow cooker. Top with one-third of the cheese and onion mixture, then drizzle with about two-thirds cup of the flour, broth, and milk sauce. Season liberally with kosher salt and black pepper. Repeat this layering process two more times until all ingredients are used.
  5. Add finishing butter: Drizzle the remaining 1 1/2 tablespoons of melted butter on top of the final layer to encourage browning and flavor.
  6. Cook: Cover the slow cooker and cook on high for 5 hours, allowing the potatoes to become tender and the sauce to thicken as it cooks slowly.
  7. Rest: Once cooking is complete, uncover the slow cooker and let the scalloped potatoes rest for at least 15 minutes. This resting time helps thicken the sauce further for perfect serving consistency.
  8. Serve and enjoy: Serve immediately while warm, or keep the scalloped potatoes warm in the slow cooker until ready to enjoy.

Notes

  • Use red potatoes for their waxy texture which holds shape well during slow cooking.
  • Ensure slices are uniformly thin (about 1/8 inch) for even cooking.
  • Gruyere cheese adds a nutty flavor while Parmesan boosts savory depth.
  • Allow the dish to rest uncovered after cooking to thicken the sauce fully.
  • Leftovers store well and reheat nicely in an oven or microwave.

Nutrition

  • Serving Size: 1/8 of recipe (about 1 cup)
  • Calories: 280
  • Sugar: 3g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 30mg

Find it online: https://piesbypaula.com/slow-cooker-scalloped-potatoes-recipe/