Crock Pot Cheddar Scalloped Potatoes
Indulge in the ultimate comfort food with this Crock Pot Cheddar Scalloped Potatoes recipe, a creamy and cheesy delight that’s perfect for any occasion. Featuring tender layers of thinly sliced Russet potatoes smothered in a rich homemade cheddar cheese sauce, this dish is a guaranteed crowd-pleaser. The slow cooker method simplifies the process, allowing the flavors of garlic, paprika, and melted cheese to meld together perfectly over hours of gentle cooking. With minimal prep time and the irresistible aroma of cheddar and garlic filling your kitchen, this recipe is ideal for a holiday side dish or weeknight dinner. Garnished with fresh parsley for a pop of color, these scalloped potatoes are as visually stunning as they are delicious.
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Recipe Information
Ingredients
- 2.5 pounds Russet potatoes
- 2 cups Cheddar cheese, shredded
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Peel the potatoes and slice them into thin, even rounds about 1/8-inch thick. Use a mandoline slicer if available for uniform slices.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
Slowly whisk in the heavy cream and chicken broth. Continue to cook for 3-4 minutes until the mixture thickens slightly.
Stir in 1 1/2 cups of the shredded cheddar cheese, reserving the rest for later. Stir until the cheese is melted and combined. Season the sauce with salt, pepper, and paprika, then remove it from the heat.
Grease the inside of your crock pot with cooking spray or a small amount of butter to prevent sticking.
Layer one-third of the potato slices at the bottom of the crock pot. Pour one-third of the cheese sauce over the potatoes, spreading it evenly. Repeat this layering process two more times until all slices and sauce are used.
Cover the crock pot with the lid and cook on high for 4 hours, or on low for 6-7 hours, until the potatoes are tender and the sauce is bubbling.
About 15 minutes before serving, sprinkle the remaining cheddar cheese over the top of the potatoes. Cover again and allow the cheese to melt.
Garnish with fresh parsley, if desired, before serving. Serve hot and enjoy your creamy, cheesy scalloped potatoes!
Nutrition Facts
Calories |
3066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 5504 mg | 239% | |
| Total Carbohydrate | 272.8 g | 99% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 13.7 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1824 mg | 140% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 6851 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
