Crock Pot Scalloped Potatoes
Indulge in the ultimate comfort food with this Crock Pot Scalloped Potatoes recipe—a rich, creamy, and cheesy side dish that's effortlessly prepared in your slow cooker. Perfectly thin-sliced russet potatoes are layered with a velvety homemade cheddar and Parmesan cheese sauce, infused with savory garlic and onion powder for extra depth of flavor. Cooked low and slow for five hours, these potatoes develop a tender, melt-in-your-mouth texture while the cheese sauce turns irresistibly luscious. With minimal prep and the convenience of crock pot cooking, this dish is ideal for holiday feasts, potlucks, or weeknight dinners. Top it off with a sprinkle of fresh parsley for a pop of color and serve warm for the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 3 lbs Russet potatoes
- 4 tbsp Unsalted butter
- 0.25 cup All-purpose flour
- 2 cups Milk
- 0.5 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional)
- 1 can Non-stick cooking spray
Instructions
Peel the potatoes and thinly slice them into 1/8-inch slices using a knife or mandoline. Set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually whisk in the milk and heavy cream, continuing to stir until the mixture is smooth and begins to thicken—about 3-5 minutes.
Remove the saucepan from heat and stir in 1 1/2 cups of shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper until the cheese is completely melted and the sauce is smooth.
Spray the inside of your crock pot insert with non-stick cooking spray to prevent sticking.
Layer one-third of the sliced potatoes in the bottom of the crock pot. Pour one-third of the cheese sauce over the potatoes, spreading it evenly. Repeat the layering process two more times, finishing with a layer of cheese sauce on top.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top layer of the sauce.
Cover the crock pot with the lid and cook on low for 5 hours, or until the potatoes are tender and easily pierced with a fork. Avoid removing the lid during cooking to ensure consistent heat.
Once done, turn off the crock pot and allow the dish to rest for 5-10 minutes before serving. This will help the cheese sauce thicken slightly.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.0 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 352 mg | 27% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1003 mg | 21% | |
*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.
