I save precious oven room this Thanksgiving with Slow Cooker Scalloped Potatoes that layer creamy cheese and tender slices into a dish guests will be asking for the recipe for.

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I always try to save oven space at Thanksgiving, and this Slow Cooker Scalloped Potatoes trick is my secret weapon. Layered russet potatoes become tender, and pockets of sharp cheddar cheese melt into little surprises of flavor, making it oddly impressive despite being basically hands off.

Guests never guess it came from the crockpot, and its a relief when the oven is full of drama. It’s one of those Potato Side Dishes that looks like effort but isn’t, so you can focus on the main course and still get plenty of compliments, even from picky eaters.

Ingredients

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Russet potatoes bring starchy carbs and fiber, they soak up sauce and crisp at edges
Sharp cheddar adds tangy, salty protein and melty richness that makes dish decadent
Cream gives silky fat and calories, helps sauce cling, keeps potatoes super tender
Whole milk lightens texture with lactose carbs and a bit more calcium, mild flavor
Butter and flour make a roux like thickener, adds butteriness and binds sauce
Onion and garlic add sweet aromatic depth, they cut richness and boost savoriness
Thyme, paprika and parsley lend earthy, smoky and fresh notes that brighten each bite

Ingredient Quantities

3 lb russet potatoes peeled and thinly sliced (about 6 medium)

1 medium yellow onion thinly sliced (optional)

3 tablespoons unsalted butter cut into small pats

3 tablespoons all purpose flour

2 cups whole milk

1 cup heavy cream or 1 cup half and half if thats what you got

2 to 3 cups shredded sharp cheddar cheese about 8 to 12 oz

1/2 cup grated Parmesan cheese optional

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder or 2 cloves garlic minced

1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves

1/4 teaspoon paprika sweet or smoked

2 tablespoons chopped fresh parsley for garnish optional

nonstick cooking spray or 1 teaspoon vegetable oil

How to Make this

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1. Spray the slow cooker with nonstick spray or rub the pot with 1 teaspoon oil, then thinly slice the peeled russet potatoes (a mandoline helps but be careful) and slice the onion if using.

2. Set aside a couple small pats of the butter for dotting the top later, then melt the rest in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute until bubbly but not browned.

3. Slowly whisk in the 2 cups whole milk and 1 cup heavy cream or half and half, bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes.

4. Remove sauce from heat, stir in 2 cups of the shredded sharp cheddar (reserve 1 cup for the top), the 1/2 cup grated Parmesan if using, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder or the minced garlic, 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme, and 1/4 teaspoon paprika until smooth.

5. Layer about a third of the potato slices in the bottom of the slow cooker, scatter some of the sliced onion if using, then pour a little of the cheese sauce over that layer so everything gets coated; repeat with two more layers finishing by pouring the remaining sauce on top.

6. Dot the top with the reserved butter pats, cover, and cook on low for 4 to 5 hours or on high for
2.5 to
3.5 hours, until potatoes are tender when pierced with a fork and sauce is bubbling at the edges.

7. About 20 to 30 minutes before the end of cook time, sprinkle the remaining 1 cup shredded cheddar over the top so it melts and gets a little more golden, then put the lid back on to finish.

8. Turn off the slow cooker and let the scalloped potatoes rest uncovered for 10 to 15 minutes so the sauce thickens and slices hold together better.

9. Taste and adjust seasoning if needed, sprinkle chopped fresh parsley for color and serve warm straight from the crockpot.

10. Tip: if the sauce seems too thin at the end, scoop out a bit of liquid into a small pan and simmer to reduce then stir back in, or add a tablespoon of cornstarch mixed with cold water and simmer a couple minutes to thicken.

Equipment Needed

1. Slow cooker or crockpot (5 to 6 quart)
2. Mandoline or very sharp chef knife and a sturdy cutting board
3. Vegetable peeler
4. Medium saucepan
5. Whisk
6. Measuring cups and spoons
7. Cheese grater (for cheddar and Parmesan)
8. Rubber spatula or wooden spoon
9. Small saucepan or skillet for reducing any thin sauce and a slotted spoon to serve

FAQ

Q: How long do I cook these in the slow cooker? A: Cook on LOW about 4 to 5 hours until potatoes are fork tender, sometimes closer to 6 hours if your cooker runs cool. On HIGH expect 2 1/2 to 3 hours. Check early so they dont turn to mush.

Q: Can I use a different potato than russet? A: Yes. Yukon Gold works great for a creamier, buttery bite. Waxy reds will hold their shape more but give a different texture. Avoid sweet potatoes, they dont behave the same.

Q: I dont have heavy cream or whole milk, what can I use? A: Half and half is fine, you can also use milk plus 2 to 3 tablespoons melted butter to add richness. Skim milk will work but the sauce will be thinner, add a little extra cheese or flour to thicken if needed.

Q: How do I keep the potatoes from getting soggy? A: Slice evenly (about 1/8 inch), dont overcook, and dont lift the lid while it cooks. Use the flour in the recipe and whisk it into the milk before adding to avoid a runny sauce. Cheese layered between slices helps absorb excess moisture.

Q: Can I brown the top so it looks and tastes baked? A: Yes, transfer to an oven-safe dish, sprinkle extra cheese and broil 2 to 4 minutes until golden. Watch it close, broilers can burn cheese quick.

Q: Can I make this ahead or freeze leftovers? A: You can assemble ahead and refrigerate up to 24 hours before cooking. Leftovers keep 3 to 4 days in the fridge. Freeze portions up to 2 months, thaw overnight and reheat covered in the oven for best texture.

SLOW COOKER CHEESY SCALLOPED POTATOES Recipe Substitutions and Variations

Russet potatoes: swap with Yukon Gold for a creamier, buttery bite, or use red potatoes if you want them to hold shape better. Yukon may cook a bit faster so slice slightly thicker.
Whole milk / heavy cream: replace heavy cream with evaporated milk 1:1 for similar richness, or use 2 cups whole milk + 1/2 cup sour cream (or cream cheese) for extra body and tang.
Sharp cheddar cheese: try Gruyere for nutty, melty flavor, or Monterey Jack / Colby for a milder, creamier melt. Mix in a little Parmesan for depth if you like.
All purpose flour (thickener): use 2 tablespoons cornstarch whisked into the cold milk as a slurry, or tapioca starch for a glossier sauce; both thicken without a roux if you want to skip the butter step.

Pro Tips

– Keep your potato slices as even as possible, because uneven pieces mean some will be mush and some will be underdone. A mandoline helps, but if you dont have one, use a very sharp knife and take your time. Also, pat the slices dry a little so the sauce clings better.

– Don’t add all the cheese while the sauce is still super hot. Take the sauce off the heat and whisk in cheese in small handfuls so it melts smooth. Use freshly grated cheddar not the pre-shredded kind, it melts creamier and wont get grainy.

– If the sauce looks thin near the end, dont panic. Pull a cup of the liquid into a saucepan and simmer it down to thicken, or stir in a cornstarch slurry a tablespoon at a time. Too much thickener will make the sauce gummy, so add it slowly, taste and stop when it looks right.

– For a nicer top and better texture, add the extra cheese late and let the crock rest uncovered 10 to 15 minutes before slicing. If you want a browned crust, tip the crock contents into an ovenproof dish and pop it under a hot broiler for a few minutes, watching closely so it doesnt burn.

SLOW COOKER CHEESY SCALLOPED POTATOES Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I save precious oven room this Thanksgiving with Slow Cooker Scalloped Potatoes that layer creamy cheese and tender slices into a dish guests will be asking for the recipe for.

Servings

servings

Calories

494

kcal

Equipment: 1. Slow cooker or crockpot (5 to 6 quart)
2. Mandoline or very sharp chef knife and a sturdy cutting board
3. Vegetable peeler
4. Medium saucepan
5. Whisk
6. Measuring cups and spoons
7. Cheese grater (for cheddar and Parmesan)
8. Rubber spatula or wooden spoon
9. Small saucepan or skillet for reducing any thin sauce and a slotted spoon to serve

Ingredients

3 lb russet potatoes peeled and thinly sliced (about 6 medium)
1 medium yellow onion thinly sliced (optional)
3 tablespoons unsalted butter cut into small pats
3 tablespoons all purpose flour
2 cups whole milk
1 cup heavy cream or 1 cup half and half if thats what you got
2 to 3 cups shredded sharp cheddar cheese about 8 to 12 oz
1/2 cup grated Parmesan cheese optional
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder or 2 cloves garlic minced
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
1/4 teaspoon paprika sweet or smoked
2 tablespoons chopped fresh parsley for garnish optional
nonstick cooking spray or 1 teaspoon vegetable oil

Directions

Spray the slow cooker with nonstick spray or rub the pot with 1 teaspoon oil, then thinly slice the peeled russet potatoes (a mandoline helps but be careful) and slice the onion if using.
Set aside a couple small pats of the butter for dotting the top later, then melt the rest in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute until bubbly but not browned.
Slowly whisk in the 2 cups whole milk and 1 cup heavy cream or half and half, bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes.
Remove sauce from heat, stir in 2 cups of the shredded sharp cheddar (reserve 1 cup for the top), the 1/2 cup grated Parmesan if using, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder or the minced garlic, 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme, and 1/4 teaspoon paprika until smooth.
Layer about a third of the potato slices in the bottom of the slow cooker, scatter some of the sliced onion if using, then pour a little of the cheese sauce over that layer so everything gets coated; repeat with two more layers finishing by pouring the remaining sauce on top.
Dot the top with the reserved butter pats, cover, and cook on low for 4 to 5 hours or on high for
5 to
5 hours, until potatoes are tender when pierced with a fork and sauce is bubbling at the edges.
About 20 to 30 minutes before the end of cook time, sprinkle the remaining 1 cup shredded cheddar over the top so it melts and gets a little more golden, then put the lid back on to finish.
Turn off the slow cooker and let the scalloped potatoes rest uncovered for 10 to 15 minutes so the sauce thickens and slices hold together better.
Taste and adjust seasoning if needed, sprinkle chopped fresh parsley for color and serve warm straight from the crockpot.
Tip: if the sauce seems too thin at the end, scoop out a bit of liquid into a small pan and simmer to reduce then stir back in, or add a tablespoon of cornstarch mixed with cold water and simmer a couple minutes to thicken.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.