Crock Pot Scalloped Taters
Indulge in the ultimate comfort food with this Crock Pot Scalloped Taters recipe, a creamy, cheesy, and hearty side dish that's perfect for family dinners or holiday feasts. Made with tender layers of thinly sliced Russet potatoes, sweet onions, and a luscious homemade cheese sauce infused with garlic powder and paprika, this slow-cooked dish is as satisfying as it is simple. Using your crock pot ensures the potatoes cook to perfection without constant attention, while the golden, bubbly cheddar cheese topping adds a decadent finishing touch. With minimal prep time and a hands-off cooking process, this recipe is great for busy days and pairs beautifully with roasted meats or fresh veggies. Garnish with fresh parsley for a pop of color, and get ready to impress with this classic dish that never goes out of style!
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 1 medium-sized Onion
- 2 cups Cheddar cheese
- 1.5 cups Heavy cream
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Garlic powder
- 0.5 teaspoons Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
- 1 as needed Non-stick cooking spray
Instructions
Peel the potatoes and slice them into thin, even rounds about 1/8-inch thick. Use a mandoline slicer for best results if you have one.
Peel and finely dice the onion.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until the mixture becomes golden and bubbly.
Gradually whisk in the heavy cream, making sure there are no lumps. Stir constantly and cook until the mixture thickens, about 2-3 minutes.
Reduce the heat to low and add 1.5 cups of the cheddar cheese, garlic powder, paprika, salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth. Remove from heat.
Lightly grease the crock pot with non-stick cooking spray.
Layer one-third of the potato slices at the bottom of the crock pot, followed by one-third of the diced onion. Pour one-third of the cheese sauce over the layers.
Repeat the layers two more times, finishing with a final layer of cheese sauce on top.
Cover the crock pot with its lid and cook on low heat for 6 hours, or until the potatoes are tender when pierced with a fork.
During the last 30 minutes of cooking, sprinkle the remaining 0.5 cup of cheddar cheese on top. Cover again and allow the cheese to melt.
Once done, serve warm and garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
3494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.9 g | 270% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 4521 mg | 197% | |
| Total Carbohydrate | 286.6 g | 104% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 19.3 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1155 mg | 89% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 6816 mg | 145% | |
*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.
