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Crock Pot Scalloped Potatoes

Creamy, cheesy, and utterly delicious, these Crock Pot Scalloped Potatoes are the perfect comfort food, effortlessly cooked to perfection in your slow cooker.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes, thinly sliced Yukon Gold potatoes could also be used.
  • 1 medium onion, finely chopped Can use yellow or white onion.
  • 2 cups cheddar cheese, shredded (plus extra for topping) Feel free to mix cheeses.
  • 2 cups heavy cream A mixture of cream and milk is a lighter alternative.
  • 1 teaspoon garlic powder Adjust to taste.
  • 1 teaspoon onion powder Adjust to taste.
  • Salt and pepper to taste Use to enhance flavor.
  • Fresh parsley (optional, for garnishing) Adds a fresh touch.

Method
 

Preparation
  1. Begin by washing and peeling the potatoes. Using a sharp knife or a mandolin slicer, slice them thinly (about 1/8 inch). Chop the onion finely.
Layering
  1. In your crock pot, start layering. Place a layer of potato slices at the bottom of the pot. Sprinkle a handful of chopped onions, a pinch of salt, and pepper, and then a sprinkle of cheese. Repeat the process until you’ve used all the ingredients—aim for about 3-4 layers.
Mixing
  1. In a separate bowl, combine the heavy cream, garlic powder, onion powder, and a bit more salt and pepper. Pour this mixture evenly over the layered potatoes in the crock pot.
Cooking
  1. Cover the crock pot and set it on low for 6-8 hours, or on high for 3-4 hours. Later in the cooking process, add an additional layer of cheese on top for an even more gooey experience.
Serving
  1. Once done, carefully scoop out servings and garnish with freshly chopped parsley, if desired.

Notes

You can easily swap out cheeses for others you prefer. Adjust cooking times based on your crock pot model to ensure potatoes are fork-tender but not mushy. This dish can be stored in the refrigerator for up to 4 days and can be frozen for up to 2 months.