Slow Cooked Scalloped Potatoes
Creamy, cheesy, and irresistibly rich, these Slow Cooked Scalloped Potatoes are the ultimate comfort food made easy in your slow cooker. Layers of tender, thinly sliced Russet potatoes and sweet onions are smothered in a luxurious homemade cheese sauce featuring sharp cheddar and nutty Gruyère, with hints of garlic and thyme for a flavorful twist. This recipe, which requires just 25 minutes of prep, lets the slow cooker do the work, freeing up oven space during holidays or weeknight dinners. Ideal as a side dish or a stand-alone star, these scalloped potatoes boast a perfectly golden cheesy topping and a velvety, melt-in-your-mouth texture. Garnish with fresh parsley for a pop of color, and get ready to savor a dish that will have everyone at the table coming back for seconds.
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Recipe Information
Ingredients
- 6 medium (about 2.5 lbs) Russet potatoes
- 1 medium Yellow onion
- 2 large Garlic cloves
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 tablespoons Parsley, chopped (optional for garnish)
- 1 as needed Cooking spray
Instructions
Peel and thinly slice the potatoes (about 1/8-inch thick) using a sharp knife or a mandoline slicer. Set them aside in a bowl of cold water to prevent browning.
Peel and thinly slice the yellow onion, and mince the garlic cloves. Set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
Sprinkle the all-purpose flour over the melted butter and garlic, whisking constantly to create a roux. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the milk and heavy cream while whisking continuously to create a smooth sauce. Cook for 3-4 minutes or until the sauce thickens slightly.
Reduce heat to low and stir in the cheddar and Gruyère cheese, reserving 1/2 cup of the cheddar for the top layer later. Stir until the cheese is fully melted and smooth. Add salt, black pepper, and thyme. Remove the sauce from heat.
Lightly spray the inside of your slow cooker with cooking spray to prevent sticking.
Drain the potatoes and pat them dry with a clean kitchen towel. Start layering by placing a single layer of potato slices on the bottom of the slow cooker. Spread a small portion of the sliced onions on top of the potatoes, then pour about 1/4 cup of the cheese sauce over the layer.
Repeat the layering process (potatoes, onions, cheese sauce) until all the ingredients are used, finishing with a layer of cheese sauce on top.
Sprinkle the reserved shredded cheddar cheese evenly over the final layer.
Cover the slow cooker with the lid and cook on low heat for 4-5 hours, or until the potatoes are tender and fully cooked through.
Once cooked, remove the slow cooker lid and let the dish cool for 5-10 minutes to allow the sauce to thicken further.
Sprinkle chopped parsley on top for garnish, if desired. Serve warm as a side dish or a hearty main.
Nutrition Facts
Calories |
8610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 4597 mg | 200% | |
| Total Carbohydrate | 1551.0 g | 564% | |
| Dietary Fiber | 121.7 g | 435% | |
| Total Sugars | 107.1 g | ||
| Protein | 249.6 g | 499% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 2774 mg | 213% | |
| Iron | 81.5 mg | 453% | |
| Potassium | 39204 mg | 834% | |
*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.
