Scalloped Potato Crock Pot
Transform your comfort food game with this creamy, indulgent Scalloped Potato Crock Pot recipe! Perfectly thin slices of tender Russet potatoes are layered with a rich, cheesy sauce made from sharp cheddar, Parmesan, and a hint of thyme, creating a dish that’s irresistibly flavorful. Thanks to the slow cooker, this side dish is wonderfully hands-off, allowing the ingredients to meld together as they cook to perfection over a few hours. Ideal for holiday feasts or weeknight dinners, these scalloped potatoes are creamy, cheesy, and perfectly seasoned, making them a crowd-pleasing addition to any table. Garnish with fresh parsley for a pop of color and a touch of freshness, and watch this easy-to-make crock pot side steal the spotlight from the main course!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 large Onion
- 2 cloves Garlic
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Dried thyme
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Peel the potatoes and slice them thinly (about 1/8 inch thick). Use a mandoline slicer for even slices if available.
Peel and finely dice the onion. Mince the garlic cloves.
Melt the butter in a medium saucepan over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 additional minute, stirring to prevent burning.
Sprinkle the flour into the saucepan and whisk continuously for 1-2 minutes to form a roux.
Gradually pour in the milk and heavy cream while whisking to ensure a smooth mixture. Cook for 3-4 minutes until the sauce thickens slightly.
Stir in the cheddar cheese and half of the Parmesan cheese until melted and smooth. Add the salt, pepper, and dried thyme. Remove the saucepan from heat.
Spray the inside of a crock pot with nonstick cooking spray.
Layer one-third of the potato slices in the bottom of the crock pot, overlapping them slightly. Pour one-third of the cheese sauce over the potatoes, spreading it evenly. Repeat this process for two more layers, ending with the cheese sauce on top.
Sprinkle the remaining Parmesan cheese over the final layer of sauce.
Cover the crock pot with its lid and cook on LOW for 4-5 hours, or until the potatoes are tender when pierced with a fork.
Once cooked, garnish with chopped fresh parsley if desired. Serve hot as a side dish.
Nutrition Facts
Calories |
4569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.9 g | 354% | |
| Saturated Fat | 170.6 g | 853% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 8136 mg | 354% | |
| Total Carbohydrate | 315.4 g | 115% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 45.8 g | ||
| Protein | 199.7 g | 399% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 5070 mg | 390% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 7496 mg | 159% | |
*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.
