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For a creamy and cheesy side dish that cooks itself, this scalloped potatoes crockpot recipe is the perfect solution. This classic recipe is ideal for busy home cooks and transforms simple ingredients into a mouthwatering, restaurant-quality meal with minimal effort. It’s the ultimate comfort food for a family dinner or a crowd-pleasing side dish.
How to Make Scalloped Potatoes in Your Crockpot
Making scalloped potatoes in a crockpot is incredibly simple, allowing you to achieve creamy, tender results with minimal effort.
Ingredients:
- 4-5 large Russet potatoes, thinly sliced (about 1/8 to 1/4 inch thick)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese (freshly grated is best)
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 2 Tablespoons butter, softened (for greasing crockpot)
Equipment:
- 4-6 quart Crockpot (Slow Cooker)
- Mandoline slicer or sharp chef’s knife
- Large mixing bowl
- Measuring cups and spoons
- Cheese grater
- Prepare Potatoes: Thinly slice 4-5 large Russet potatoes. Aim for uniform slices (about 1/8 to 1/4 inch thick) for even cooking. Soaking them in cold water briefly can prevent browning and remove excess starch, but be sure to pat them thoroughly dry afterward.
- Prepare Creamy Sauce: In a separate bowl, whisk together 1 cup heavy cream, 1 cup shredded cheddar cheese, ½ cup grated Parmesan cheese, 2 cloves minced garlic, salt, and pepper to taste.
- Layer in Crockpot: Grease your slow cooker with 2 tablespoons butter. Create alternating layers of sliced potatoes and the cheese mixture. Start with a thin layer of sauce at the bottom. Repeat the layers until all ingredients are used, ensuring the creamy sauce is evenly distributed. End with a layer of cheese mixture on top.
- Cook: Set your slow cooker to low heat and cook for 4-5 hours. The potatoes should be tender when pierced with a fork. For a golden, bubbling surface, you can sprinkle additional cheese on top during the last 30 minutes of cooking.
- Serve: Once done, your scalloped potatoes are ready to be served as a delicious and comforting side dish.
Tips for Perfect Scalloped Potatoes
- Uniform Slices: Achieving uniform potato slices (1/8 to 1/4 inch thick) is crucial for even cooking and a consistent texture. A mandoline slicer is ideal for this.
- Best Potatoes: Russet potatoes are excellent for their starch content, which contributes to a creamy texture. Yukon Gold also works well for a buttery flavor.
- Cheese Selection: Use a good quality sharp cheddar cheese that melts smoothly. Adding Gruyère or Parmesan can enhance the depth of flavor.
- Avoid Overcrowding: Don’t overcrowd your crockpot. This ensures even cooking and allows the creamy sauce to distribute properly.
- Rest After Cooking: While not strictly necessary, letting the dish sit for a few minutes after cooking can help the sauce set slightly.
Essential Tools
- Crockpot (Slow Cooker): A 4-6 quart size is ideal for most family meals (4-6 servings).
- Sharp Chef’s Knife and Cutting Board: For slicing potatoes.
- Mandoline Slicer (Optional, but Recommended): For perfectly uniform potato slices.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Mixing Bowls: For preparing the sauce.
- Cheese Grater: For freshly grating cheese, which melts better than pre-shredded.
Variations & Customization
- Cheese Combinations: Experiment with different cheese for scalloped potatoes, such as Monterey Jack, Provolone, or a blend of Italian cheeses.
- Flavor Boosts: Add cooked and crumbled bacon, diced ham, or caramelized onions between layers for extra flavor.
- Herbs and Spices: Incorporate fresh thyme, rosemary, a pinch of nutmeg, or a dash of smoked paprika into the cream sauce for added depth.
- Cream Base: For a richer sauce, use all heavy cream. For a slightly lighter version, increase the proportion of whole milk.
- Dietary Modifications: Use lactose-free milk, gluten-free flour (if thickening a sauce with flour), or plant-based cheese alternatives to suit various dietary needs.
Benefits of Crockpot Scalloped Potatoes
- Time-Saving: Significantly reduces active cooking time, allowing for a “set-and-forget” approach.
- Convenience: Frees up oven space, ideal for busy holidays or when preparing multiple dishes.
- Consistent Results: The slow cooker benefits ensure potatoes remain tender and creamy without becoming mushy, achieving a perfect texture every time.
- Evenly Cooked: Consistent, low temperatures prevent burning and lock in moisture and flavor.
- Delicious Comfort Food: Delivers a classic, satisfying side dish with minimal effort.
Frequently Asked Questions (FAQ)
Q: Can I use different types of potatoes for scalloped potatoes?
A: Yes, while Russet potatoes are common, Yukon Gold and white potatoes also work well for their creamy texture.
Q: How do I prevent my scalloped potatoes from being mushy?
A: Don’t overcook them. Monitor the cooking time and temperature guidelines, and check for potato doneness test by piercing with a fork. Uniform slices also help prevent mushy spots.
Q: Can I prepare the potatoes ahead of time?
A: You can slice potatoes a few hours in advance and keep them submerged in cold water to prevent browning. Pat them very dry before assembling.
Q: How do I store and reheat leftover scalloped potatoes?
A: Allow to cool completely, then transfer to an airtight container and refrigerate for 3-4 days. Reheat in the oven at 350°F (175°C), covered with foil, for 15-20 minutes, or microwave in 30-second intervals.
Q: What size crockpot should I use?
A: A 4-6 quart crockpot is recommended for most family-sized portions, comfortably serving 4-6 people.
Scalloped Potatoes Crockpot Recipe Card
Prep Time: 20 minutes
Cook Time: 4-5 hours (on Low)
Total Time: Approx. 4 hours 20 minutes – 5 hours 20 minutes
Yield: 6-8 servings
Category: Side Dish, Comfort Food
Method: Slow Cooking (Crockpot)
Cuisine: American
Ingredients:
- 4-5 large Russet potatoes, thinly sliced (about 1/8 to 1/4 inch thick)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese (freshly grated is best)
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 2 Tablespoons butter, softened (for greasing crockpot)
Equipment:
- 4-6 quart Crockpot (Slow Cooker)
- Mandoline slicer or sharp chef’s knife
- Large mixing bowl
- Measuring cups and spoons
- Cheese grater
Instructions:
- Prepare Potatoes: Thinly slice the Russet potatoes. If desired, soak slices in cold water for 15 minutes, then drain thoroughly and pat dry with paper towels.
- Grease Crockpot: Generously grease the inside of your crockpot with the softened butter.
- Prepare Cream Sauce: In a large mixing bowl, combine the heavy cream, shredded cheddar cheese, grated Parmesan cheese, minced garlic, salt, and black pepper. Mix well until thoroughly combined.
- Layer in Crockpot:
- Place a single layer of sliced potatoes at the bottom of the greased crockpot.
- Spoon a portion of the cream and cheese mixture evenly over the potato layer.
- Repeat the layering process, alternating potatoes and cream mixture, until all ingredients are used. Ensure the top layer is covered with the cream and cheese mixture.
- Cook: Cover the crockpot and cook on LOW heat for 4-5 hours. The potatoes should be fork-tender when done.
- Optional Golden Top: During the last 30 minutes of cooking, you can sprinkle an additional ½ cup of shredded cheddar cheese over the top for a golden, bubbling crust.
- Serve: Once cooked, serve hot as a delicious side dish.
Notes:
- Uniform Slices: Consistent potato thickness is key for even cooking. A mandoline slicer is highly recommended.
- Cheese Choice: Freshly grating your cheese makes a big difference in melt and flavor.
- Low & Slow: Cooking on LOW ensures the creamiest texture and prevents the potatoes from becoming mushy.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven for best results.
