How to Make Slow Cooker Scalloped Potatoes
Step 1: Prepare the Slow Cooker
Lightly grease the inside of your slow cooker with butter or non-stick cooking spray.
Step 2: Make the Cream Sauce
In a medium mixing bowl, whisk together 1 cup heavy cream, 1 cup milk, 2 tablespoons flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder until smooth. Set aside.
Step 3: Layer Potatoes and Cheese
Place a layer of thinly sliced potatoes in the slow cooker.
Pour a portion of the cream sauce over the potatoes.
Sprinkle some shredded cheddar and grated Parmesan over the top.
Repeat layers until all potatoes, cream sauce, and cheese are used, finishing with a layer of cheese.
Step 4: Add Butter and Paprika
Dot the top layer with small pieces of 1 tablespoon unsalted butter. Sprinkle 1/4 teaspoon paprika over the top for color and subtle flavor.
Step 5: Slow Cook the Potatoes
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are fork-tender and the sauce is creamy.
Step 6: Rest and Serve
Allow the scalloped potatoes to rest for 5–10 minutes before serving. This helps the sauce thicken slightly and allows the flavors to meld beautifully.
Chef’s Tips
For extra flavor, stir in a teaspoon of Dijon mustard or a pinch of nutmeg into the cream sauce.
Layering thinly ensures even cooking; a mandoline slicer can make slicing quick and consistent.
For a golden top, you can briefly place the slow cooker insert under a broiler for 2–3 minutes before serving.
These Slow Cooker Scalloped Potatoes are a hassle-free, comforting side dish that pairs perfectly with roasted meats, poultry, or a holiday feast.