Scalloped Potatoes Extraordinaire Crock Pot
Indulge in the creamy, cheesy comfort of Scalloped Potatoes Extraordinaire, a slow-cooked masterpiece that combines tender russet potatoes and sweet yellow onions with a velvety cheddar-Parmesan cheese sauce. This crock pot recipe is the ultimate side dish, featuring layers of perfectly sliced potatoes and onions smothered in a rich, homemade sauce infused with garlic powder, smoked paprika, and a hint of heavy cream for extra decadence. The dish is cooked low and slow to achieve melt-in-your-mouth perfection, making it ideal for holiday gatherings or comforting weeknight dinners. Garnished with fresh parsley, this hearty, crowd-pleasing casserole pairs beautifully with roasted meats or stands alone as a centerpiece. Try this easy slow cooker scalloped potatoes recipe for a guaranteed family favorite!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 large Yellow onion
- 2 cups Sharp cheddar cheese
- 1 cup Parmesan cheese, grated
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
- as needed Cooking spray
Instructions
Peel the potatoes and slice them into 1/8-inch-thick rounds using a sharp knife or mandoline for consistency.
Peel and thinly slice the yellow onion into rings.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1–2 minutes to remove the raw flour taste.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Cook over medium heat until the mixture thickens, about 4–5 minutes.
Stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until the cheese has fully melted and the sauce is smooth. Remove from heat.
Spray the inside of your crock pot with cooking spray to prevent sticking.
Layer one-third of the sliced potatoes into the crock pot, followed by one-third of the sliced onions. Pour one-third of the cheese sauce over the top, smoothing it out with a spoon. Repeat this layering process two more times, finishing with the cheese sauce on top.
Cover the crock pot with the lid and set it to cook on low for 5 hours, or until the potatoes are tender and can be easily pierced with a fork.
Once cooked, remove the crock pot lid and let the dish sit for 10 minutes to allow the sauce to thicken.
Sprinkle with fresh parsley for garnish, if desired, and serve warm.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.2 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 409 mg | 31% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 797 mg | 17% | |
*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.
