Scalloped potatoes cooked in a crock pot offer a creamy, tender, and flavorful side dish that’s perfect for busy weeknights or family gatherings. The slow cooker method makes it hands-off, ensuring the potatoes are evenly cooked and infused with cheesy goodness without the need for constant attention.
Ingredients
- 4 large russet potatoes, peeled and thinly sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese
- 1 cup whole milk
- 1 cup heavy cream
- 3 tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or paprika (optional for flavor)
Instructions
- Prepare the potatoes: Peel the russet potatoes and slice them evenly about 1/8 inch thick. Consistent slices ensure even cooking and a uniform texture.
- Mix the sauce: In a bowl, whisk together the milk, heavy cream, melted butter, flour, salt, pepper, and minced garlic until smooth. This mixture will create a creamy base that thickens as it cooks.
- Layer the ingredients: Lightly grease the crock pot insert with butter or non-stick spray. Place a layer of sliced potatoes at the bottom, sprinkle with chopped onions, and a handful of shredded cheese. Repeat the layers until all ingredients are used, ending with cheese on top.
- Pour the sauce: Evenly pour the prepared cream mixture over the layered potatoes, ensuring all slices are coated and the liquid reaches the bottom of the crock pot.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The dish is done when the potatoes are tender when pierced with a fork and the cheese is bubbly and golden around the edges.
- Finish and serve: If desired, sprinkle additional cheese or paprika on top during the last 15 minutes of cooking for extra flavor. Let sit for 10 minutes before serving to allow the dish to set.
Tips
- Use thin, evenly sliced potatoes for uniform cooking. A mandoline slicer makes this quick and consistent.
- For a gluten-free version, omit the flour or substitute with a gluten-free thickener like cornstarch mixed with cold water.
- To add a smoky flavor, sprinkle cooked bacon bits or smoked paprika on top before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to prevent drying out.
Serving Suggestions
This crock pot scalloped potatoes make a hearty side dish for roasted chicken, grilled steak, or baked ham. Pair with a fresh green salad or steamed vegetables to balance the richness of the potatoes.
Variations
- Cheese options: Swap cheddar for Gruyère, Monterey Jack, or a blend of cheeses for different flavors.
- Herb additions: Incorporate fresh thyme, rosemary, or parsley into the sauce for added freshness.
- Vegetable boost: Add sliced mushrooms, cooked spinach, or diced bell peppers between layers for extra nutrition.
- Spicy kick: Mix in a dash of cayenne pepper or hot sauce into the cream mixture for heat.
Storage and Reheating
Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm in a 350°F (175°C) oven for about 20-25 minutes, or until heated through. Alternatively, microwave individual portions on high for 2-3 minutes, stirring halfway through for even heating. For best texture, avoid reheating multiple times as the potatoes may become mushy.
Frequently Asked Questions
Can I prepare this dish ahead of time?
Yes, you can assemble the layers and prepare the sauce up to 24 hours in advance. Store the assembled ingredients in the refrigerator and cook in the crock pot as directed when ready to serve.
Can I make this dairy-free?
To make a dairy-free version, substitute the milk and cream with coconut milk or almond milk, and use dairy-free cheese alternatives. Keep in mind that texture and flavor may vary.
How do I prevent the potatoes from turning brown?
After slicing, soak the potatoes in cold water for 10-15 minutes to remove excess starch and prevent browning. Drain and pat dry before layering.
Can I use sweet potatoes instead of russet potatoes?
Yes, sweet potatoes can be used for a sweeter, nutrient-rich variation. Adjust cooking time as they may cook slightly faster and have a different texture.
What if the dish isn’t fully cooked after the minimum time?
If the potatoes are still firm after the suggested cooking time, continue cooking on low for an additional 30 minutes to 1 hour, checking periodically. Covering the crock pot can help retain moisture and heat evenly.
Is it necessary to peel the potatoes?
Peeling is optional; leaving the skins on adds texture and nutrients. If you prefer a smoother consistency, peel the potatoes before slicing.
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