Slow Cooker Scalloped Potatoes
Creating the perfect scalloped potatoes doesn’t have to mean hours of careful oven monitoring. With this slow cooker scalloped potatoes recipe, you’ll achieve incredibly creamy, tender layers of potato goodness with minimal effort. Perfect for holidays, family gatherings, or any time you’re craving ultimate comfort food.
Why Choose the Slow Cooker Scalloped Potatoes Method?
The slow cooker method revolutionizes how we make scalloped potatoes. Unlike traditional oven-baked versions, slow cooker scalloped potatoes offer several advantages:
- Even, gentle heating that prevents scorching
- Frees up valuable oven space for other dishes
- Set-and-forget convenience
- Consistently tender results
- Perfect for keeping warm during parties
- Energy efficient cooking method
Essential Ingredients for Success
For the creamiest, most flavorful slow cooker scalloped potatoes, you’ll need:
- 3 pounds Yukon Gold potatoes, uniformly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1½ cups Gruyere cheese, grated
- 1 cup sharp cheddar cheese, grated
- 2 tablespoons butter
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- Fresh thyme (optional)
Essential Equipment
Before starting, ensure you have:
- 6-quart slow cooker
- Mandoline slicer (strongly recommended)
- Mixing bowls
- Measuring cups and spoons
- Sharp knife (if not using mandoline)
Step-by-Step Instructions
1. Preparation
- Using your mandoline, cut potatoes into thin slices about as thick as two quarters stacked together (approximately 3mm)
- Combine cream, milk, garlic, salt, pepper, and nutmeg in a bowl
- Grease slow cooker with butter
- Grate cheeses and combine them
2. Layering Technique
- Place one layer of potato slices, slightly overlapping
- Pour approximately 1/3 cup cream mixture
- Sprinkle with cheese mixture
- Repeat layers until all ingredients are used
- End with remaining cheese on top
3. Cooking Process
- Cook on LOW for 7-8 hours or HIGH for 4-5 hours
- Potatoes should be fork-tender
- Let rest 15-20 minutes before serving
Pro Tips for Perfect Results
- Maintain consistent potato slice thickness
- Don’t skimp on the cream mixture
- Avoid lifting the lid during cooking
- Use starchy potatoes for best results
- Allow time for sauce to thicken after cooking
Variations and Add-ins
Customize your slow cooker scalloped potatoes with these variations:
- Add diced ham for a heartier dish
- Include caramelized onions between layers
- Try different cheese combinations
- Add crispy bacon bits
- Incorporate fresh herbs
Storage and Reheating
- Cool completely before storing
- Transfer leftovers to a sealed container and keep refrigerated, enjoying within 72 hours
- Reheat in microwave or oven until hot
- Add a splash of cream when reheating if needed
Perfect Pairings
These slow cooker scalloped potatoes pair beautifully with:
- Roasted chicken
- Grilled steaks
- Sunday pot roast
- Fresh green salads
Troubleshooting Common Issues
Watch out for these key points to master your scalloped potatoes:
- Uneven potato slices
- Too much liquid
- Undercooked potatoes
- Curdled sauce
- Insufficient seasoning
Frequently Asked Questions
Q: Can I use russet potatoes instead of Yukon Gold? A: Yes, but Yukon Gold provides better texture and creaminess.
Q: How do I prevent curdling? A: Use full-fat dairy and avoid cooking on too high heat.
Q: Can I make this ahead? A: Yes, prepare up to 24 hours ahead and refrigerate before cooking.
Recipe Variations for Dietary Needs
- Dairy-free: Use coconut cream and dairy-free cheese alternatives
- Lighter version: Substitute half-and-half for heavy cream
- Gluten-free: Already naturally gluten-free
- Low-sodium: Reduce salt and use low-sodium cheese options
Remember, the key to perfect slow cooker scalloped potatoes lies in the preparation and patience. Take your time with the layering process, and you’ll be rewarded with a dish that’s sure to become a family favorite.
Printable Recipe Card
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SLOW COOKER SCALLOPED POTATOES
★★★★★
Prep Time: 30 minutes
Cook Time: 7-8 hours (LOW) or 4-5 hours (HIGH)
Total Time: 8 hours 30 minutes
Servings: 8-10 servings
Calories: 385 per serving
DESCRIPTION
Creamy, tender scalloped potatoes made easy in the slow cooker. Perfect for holidays and family gatherings.
INGREDIENTS
□ 3 pounds Yukon Gold potatoes
□ 2 cups heavy cream
□ 1 cup whole milk
□ 2 cloves garlic, minced
□ 1½ cups Gruyere cheese, grated
□ 1 cup sharp cheddar cheese, grated
□ 2 tablespoons butter
□ 1½ teaspoons salt
□ ½ teaspoon black pepper
□ ¼ teaspoon nutmeg
□ Fresh thyme (optional)
EQUIPMENT NEEDED
□ 6-quart slow cooker
□ Mandoline slicer
□ Mixing bowls
□ Measuring cups and spoons
□ Grater
INSTRUCTIONS
1. Slice potatoes to 1/8-inch thickness using mandoline.
2. In a bowl, combine cream, milk, garlic, salt, pepper, and nutmeg.
3. Grease slow cooker with butter.
4. Layer ingredients in this order:
– Layer of potato slices (overlapping)
– ⅓ cup cream mixture
– Sprinkle of cheese mixture
5. Repeat layers until all ingredients are used.
6. Top with remaining cheese.
7. Cook on LOW 7-8 hours or HIGH 4-5 hours.
8. Let rest 15-20 minutes before serving.
NOTES
– Slice potatoes uniformly for even cooking
– Don’t lift lid during cooking
– Can be prepared up to 24 hours ahead
– Store leftovers up to 3 days
NUTRITION INFORMATION (per serving)
– Calories: 385
– Fat: 28g
– Carbohydrates: 26g
– Protein: 12g
– Fiber: 2g
– Sodium: 580mg
