Get ready to indulge in a creamy, cheesy delight with our Best Ever Slow Cooker Scalloped Potatoes recipe. Whether you’re hosting a family dinner or simply craving a comforting side dish, these potatoes are guaranteed to steal the show. With layers of thinly sliced potatoes bathed in a velvety sauce and topped with a golden cheese crust, this dish is a true crowd-pleaser. Join us as we uncover the secrets to making the perfect scalloped potatoes right in your slow cooker.
Ingredients
- 1.5 kg (about 3 lbs) of potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon unsalted butter, cut into small pieces
Instructions
- Prepare the Potatoes:
- Peel the potatoes and thinly slice them into rounds. Rinse the slices under cold water to remove excess starch, then pat them dry with paper towels.
- Make the Sauce:
- In a mixing bowl, whisk together the heavy cream, milk, all-purpose flour, salt, black pepper, garlic powder, onion powder, and paprika until well combined.
- Layer the Ingredients in the Slow Cooker:
- Grease the inside of your slow cooker with butter or non-stick cooking spray.
- Place a layer of sliced potatoes on the bottom of the slow cooker.
- Pour a portion of the cream mixture over the potatoes, ensuring they are evenly coated.
- Sprinkle a handful of shredded cheddar cheese and grated Parmesan cheese over the potatoes.
- Repeat the layers until all the potatoes, cream mixture, and cheese are used, finishing with a layer of cheese on top.
- Dot the top layer with small pieces of unsalted butter.
- Cook on Low Heat:
- Cover the slow cooker with the lid and cook on low heat for 6-8 hours, or until the potatoes are tender and the cheese is melted and bubbly.
- Serve and Enjoy:
- Once cooked, remove the lid from the slow cooker and let the scalloped potatoes cool for a few minutes.
- Serve the potatoes warm as a side dish to accompany your favorite main course.
Cook Notes and Variations
- For added flavor, you can layer thinly sliced onions or cooked bacon between the potato layers.
- Experiment with different types of cheese, such as Gruyere or Monterey Jack, for a unique twist on this recipe.
- Add a sprinkle of fresh herbs, such as thyme or rosemary, to the layers for a burst of freshness.
Keto and Low Carb Versions
For those following a keto or low carb lifestyle, here’s how to adapt this recipe:
- Replace the all-purpose flour with almond flour or coconut flour for a low carb alternative.
- Use heavy cream and omit the milk for a higher fat content and lower carb count.
- Reduce the amount of potatoes and increase the cheese to create a lower carb ratio.
Frequently Asked Questions (FAQs)
- Can I make this recipe ahead of time? Yes! You can assemble the scalloped potatoes in the slow cooker insert the night before and refrigerate it. In the morning, simply place the insert back into the slow cooker and cook as directed.
- Can I use different types of potatoes? While Russet potatoes are traditional for scalloped potatoes, you can also use Yukon Gold or red potatoes for a slightly different texture and flavor.
- How do I prevent the potatoes from sticking to the slow cooker? Greasing the slow cooker insert with butter or non-stick cooking spray before layering the ingredients will help prevent sticking.
- Can I freeze leftovers? Yes, leftover scalloped potatoes can be frozen in an airtight container for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.
With their creamy texture, rich flavors, and cheesy topping, these Best Ever Slow Cooker Scalloped Potatoes are sure to become a staple in your recipe repertoire. Whether you’re serving them up for a holiday feast or a weeknight dinner, they’re guaranteed to impress. So grab your slow cooker and get ready to enjoy the ultimate comfort food experience with these irresistible scalloped potatoes.
