Prepare a rich and creamy side dish with minimal effort using your slow cooker. This method ensures a silky texture and perfectly tender potatoes without the need for constant monitoring.

List of ingredients

1 cup heavy whipping cream – provides the base for the silky sauce.
1/4 cup chicken broth – adds depth of flavor and prevents the sauce from being too thick.
3 lb. russet potatoes – peeled and sliced approximately 1/4″ thick for even cooking.
2 tsp minced garlic – adds a savory aromatic punch.
1/2 cup shredded parmesan cheese – provides a salty, nutty accent.
2 1/2 cup shredded cheddar cheese – the primary source of richness and color.
1 tsp salt – enhances all other flavors in the dish.
1 tsp pepper – adds a subtle hint of spice.

step-by-step instructions

Prepare the sauce: In a small mixing bowl, mix the cream, chicken broth, garlic, salt, and pepper until well combined.
Prepare the slow cooker: Spray your crock pot with non-cooking spray to prevent the cheese from sticking to the sides.
Start the first layer: Put a layer of the potatoes in the bottom of your crock pot, using approximately 1/3 of your total sliced potatoes.
Add sauce and cheese: Top the first potato layer with 1/3 of the cream mixture and 1/3 of both the shredded cheddar and parmesan cheeses.
Repeat layering: Continue this layering process (potatoes, then cream mixture, then cheese) until all the ingredients have been used.
Cook: Cover the crock pot and cook on high for 3-4 hours until the potatoes are tender when pierced with a fork.
Garnish: Top with fresh parsley if desired for a pop of color.
Serve: Serve immediately while the cheese is melted and bubbly.

Potato Selection and Preparation

Using Russet Potatoes

Russet potatoes are ideal for this recipe because their high starch content helps thicken the sauce naturally. Be sure to peel them completely as the skins can be tough and papery compared to other varieties.

Substituting Yukon Gold Potatoes

Yukon Gold potatoes offer a creamier texture and a naturally buttery flavor. Unlike russets, you can leave the skins on Yukon Golds if you prefer a more rustic appearance and extra nutrients.

Working with Red Potatoes

Red potatoes hold their shape very well during long cooking processes, making them a great choice to avoid mushiness. These should also be left unpeeled for the best texture and visual appeal.

Achieving Uniform Slices

Slicing potatoes to a consistent 1/4 inch thickness is critical for an even cook. Use a mandoline slicer or a sharp chef’s knife to ensure no pieces are significantly thicker than others, which prevents undercooked spots.

Cheese Alternatives and Blends

Using Mozzarella for Stretch

Replacing a portion of the cheddar with mozzarella adds a wonderful cheese pull and a milder flavor. This is a great option if you want a more neutral taste that lets the potato flavor shine.

Adding Gouda for Nutty Depth

Gouda is an excellent substitute for cheddar if you prefer a more sophisticated, slightly nutty profile. It melts smoothly and integrates well with the heavy cream sauce.

Incorporating Pepper Jack for Heat

For those who enjoy a spicy kick, swap half of the cheddar cheese for Pepper Jack. This adds a subtle heat that cuts through the richness of the cream and parmesan.

Using Pre-shredded vs. Block Cheese

Shredding your own cheese from a block is recommended for the smoothest melt. Pre-shredded cheeses often contain cornstarch or cellulose to prevent clumping, which can make the sauce slightly grainy.

Flavor Variations and Enhancements

Adding Smoked Paprika for Depth

To achieve a smoky flavor without using meat, stir 1 teaspoon of smoked paprika into the cream mixture. This provides a rich, wood-fired taste that complements the cheddar cheese perfectly.

Integrating Sautéed Mushrooms

Adding thinly sliced sautéed mushrooms between the potato layers adds an earthy, savory element. Sauté the mushrooms in a pan with a bit of oil before adding them to the slow cooker.

Fresh Herb Additions

While parsley is a great garnish, stirring in fresh thyme or rosemary during the layering process adds aromatic complexity. Use these herbs sparingly as they can be quite potent.

Adding Sliced Onions

Thinly sliced yellow or white onions layered with the potatoes add a sweetness that balances the saltiness of the cheeses. Sauté them briefly first to ensure they soften completely during the slow cook.

Cooking and Texture Optimization

Testing for Fork-Tenderness

Begin checking the potatoes at the 3-hour mark by inserting a fork into the center of the dish. The potatoes are done when the fork glides through them with zero resistance.

Preventing Mushy Potatoes

Avoid overcooking the dish beyond 4 hours on high, as the potatoes can break down and lose their structure. If you are using a smaller slow cooker, the cooking time may be shorter due to the density of the ingredients.

Avoiding Sauce Separation

Using heavy whipping cream instead of milk prevents the sauce from curdling or separating during the long cook time. The higher fat content stabilizes the emulsion under the low, steady heat of the crock pot.

Managing Liquid Levels

If you find the sauce is too thin at the end, leave the lid off for the final 30 minutes of cooking. This allows some of the moisture to evaporate, thickening the sauce into a richer glaze.

Serving and Pairing Suggestions

Pairing with Grilled Meats

These potatoes are a rich accompaniment to lean grilled steaks or grilled chicken breasts. The creaminess of the sauce balances the charred flavor of the grilled meat.

Serving with Roasted Poultry

This dish is a classic pairing for roasted turkey or whole roasted chicken. The savory garlic and cheese notes complement the natural flavors of poultry perfectly.

Complementing with Green Vegetables

Balance the richness of the scalloped potatoes by serving them with steamed broccoli, sautéed spinach, or roasted asparagus. The bitterness of green vegetables cuts through the heavy cream and cheese.

Presentation Ideas

For a more formal presentation, carefully scoop the potatoes into a baking dish and broil them for 2-3 minutes. This creates a golden-brown crust on top while keeping the interior creamy.

Storage and Reheating Advice

Refrigerating Leftovers

Store leftover potatoes in an airtight container in the refrigerator for up to 3-4 days. Ensure the dish is cooled completely before sealing to prevent condensation from making the potatoes soggy.

Freezing Instructions

While you can freeze these potatoes, the texture of the sauce may change slightly upon thawing. Freeze in portions in freezer-safe containers for up to two months.

Reheating in the Oven

To maintain the best texture, reheat in the oven at 325°F (163°C) in a covered dish. Add a splash of milk or cream to loosen the sauce if it has thickened too much in the fridge.

Microwave Reheating Tips

Heat in short intervals of 1-2 minutes, stirring gently between each session. This prevents the cheese from separating and ensures the center is heated through without overcooking the edges.

Troubleshooting Common Issues

Fixing a Watery Sauce

If the sauce is too watery, it is usually due to the potatoes releasing too much moisture. You can stir in a small amount of cornstarch slurry (cornstarch mixed with water) and cook for another 30 minutes.

Handling Burnt Edges

If the edges of the potatoes are burning, you may be cooking on too high a setting for your specific appliance. Try using the ‘Low’ setting for 6-8 hours next time for a gentler heat distribution.

Preventing Sauce Curdling

Ensure your chicken broth and cream are at room temperature before mixing. Extreme temperature differences when combining ingredients can sometimes lead to minor separation.

Addressing Bland Flavor

If the dish tastes bland, add a pinch more salt or a teaspoon of lemon juice after cooking. The acidity of the lemon juice brightens the heavy flavors of the cream and cheese.

Frequently Asked Questions

Can I use milk instead of heavy cream?

You can use whole milk, but you will need to mix in a tablespoon of flour or cornstarch to thicken it. Milk has less fat, which increases the risk of the sauce curdling or remaining too thin.

Do I have to peel the potatoes?

If using Russets, peeling is highly recommended because the skin is thick. For red or Yukon Gold potatoes, you can leave the skins on for added texture and nutrition.

Can this be made in a regular oven?

Yes, you can layer these in a baking dish and bake at 350°F (175°C) for about 60-90 minutes. Keep the dish covered with foil for the first hour to ensure the potatoes soften properly.

What is the difference between scalloped and au gratin potatoes?

Scalloped potatoes are typically made with a cream or milk sauce, whereas au gratin potatoes specifically include a heavy amount of cheese and are often browned on top.

Creamy Slow Cooker Scalloped Potatoes

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Author: lilycarter
Total Time: 3 hours 15 minutes
Yield: 6 servings 1x
Diet: General

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Description

Make this easy Slow Cooker Scalloped Potatoes recipe and never buy the store bought packaged scalloped potatoes again. These are so much better and so easy.

Ingredients

Scale

1 cup heavy whipping cream
1/4 cup chicken broth
3 lb. russet potatoes (peeled and sliced approximately 1/4″ thick)
2 tsp minced garlic
1/2 cup shredded parmesan cheese
2 1/2 cup shredded cheddar cheese
1 tsp salt
1 tsp pepper

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Instructions

Step 1: In a small mixing bowl, mix the cream, chicken broth, garlic and salt and pepper.
Step 2: Spray your crock pot with non cooking spray.
Step 3: Put a layer of the potatoes in the bottom of your crock pot (1/3 of your total amount of potatoes).
Step 4: Top with 1/3 of the cream mixture and 1/3 of each of the cheddar cheese and parmesan cheese amounts.
Step 5: Continue these process until all the ingredients have been layered in the crock pot.
Step 6: Cover and cook on high for 3-4 hours until the potatoes are tender.
Step 7: Top with parsley (optional).
Step 8: Serve immediately.

Notes

You can substitute russet potatoes with red-skinned or yellow gold potatoes (no peeling required). Check for doneness at the 3-hour mark by poking with a fork to ensure they are tender.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Side Dish
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 542 kcal
Sugar: 2 g
Sodium: 843 mg
Fat: 33 g
Saturated Fat: 21 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 3 g
Protein: 21 g
Cholesterol: 109 mg