🥔 Slow Cooker Scalloped Potatoes

Creamy, tender, and perfectly seasoned, these Slow Cooker Scalloped Potatoes are
the ultimate comfort-food side dish. Made with thinly sliced potatoes layered
in a rich, velvety cream sauce, this effortless slow cooker recipe is perfect
for holidays, family dinners, or any cozy gathering.

Ingredients

• 2 kg (4–5 lbs) potatoes, thinly sliced (Yukon Gold or Russet)
• 1 small onion, finely chopped
• 3 cups heavy cream
• 1 cup whole milk
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1 ½ cups shredded cheddar cheese (optional)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme (optional)
• ½ teaspoon paprika (optional)

Instructions

1. Prepare the Potatoes

1. Peel and thinly slice potatoes evenly (about ⅛ inch thick) for uniform cooking.

2. Make the Cream Sauce

1. In a saucepan over medium heat, melt the butter.
2. Add minced garlic and sauté for 30 seconds.
3. Stir in flour and cook for 1 minute to form a roux.
4. Gradually whisk in heavy cream and milk, stirring constantly.
5. Cook 3–5 minutes until slightly thickened.
6. Season with salt, pepper, thyme, and paprika. Remove from heat.

3. Layer in the Slow Cooker

1. Lightly grease the slow cooker.
2. Add a layer of sliced potatoes, then chopped onion.
3. Pour cream sauce over the layer.
4. Sprinkle cheese if using.
5. Repeat layers, finishing with sauce (and cheese).

4. Cook

1. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
2. Potatoes should be tender when pierced with a fork.

5. Serve

1. Let rest 10–15 minutes before serving to thicken.
2. Garnish with fresh parsley if desired.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently in microwave or oven until warmed through.