Creamy, tender potatoes slowly cooked in a rich cheese sauce until perfectly soft and golden around the edges. This easy slow-cooker side dish is comforting, cheesy, and perfect for family dinners, holidays, and potlucks.
Ingredients
- 3 lbs (1.4 kg) Yukon Gold or russet potatoes
- 1 medium yellow onion, thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 2 cups (200 g) shredded sharp cheddar cheese
- 1 cup (100 g) shredded Monterey Jack cheese
- ½ cup (50 g) grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Prepare the Potatoes
Wash and peel the potatoes if desired.
Slice them very thinly and evenly, about ⅛-inch (3 mm) thick. A mandoline slicer works well for getting consistent slices.
Do not rinse the sliced potatoes because the natural starch helps thicken the sauce.
- Prepare the Cheese Sauce
Melt the butter in a saucepan over medium heat.
Add the minced garlic and cook for about 30 seconds.
Whisk in the flour and cook for 1–2 minutes.
Gradually whisk in the milk and heavy cream until smooth.
Add salt, black pepper, onion powder, garlic powder, thyme, and smoked paprika.
Cook for 4–6 minutes, stirring constantly, until the sauce thickens slightly.
- Add the Cheese
Reduce the heat to low.
Stir in the cheddar, Monterey Jack, and Parmesan cheese.
Continue stirring until the cheese melts and the sauce becomes smooth.
Remove from the heat.
- Layer the Slow Cooker
Lightly grease a 6-quart slow cooker.
Arrange about one-third of the sliced potatoes across the bottom.
Add one-third of the sliced onion.
Pour approximately one-third of the cheese sauce over the potatoes.
Repeat the layers two more times, finishing with the remaining cheese sauce.
- Slow Cook
Cover and cook on LOW for 5–6 hours.
Check the potatoes after 5 hours. They should be fork-tender all the way through.
Avoid cooking on HIGH if possible because the dairy sauce can become grainy or separate.
- Add Extra Cheese
About 20–30 minutes before serving, sprinkle a little additional shredded cheddar or Parmesan over the top if desired.
Cover and allow the cheese to melt completely.
- Rest Before Serving
Turn off the slow cooker and let the potatoes rest uncovered for 10–15 minutes.
This allows the sauce to thicken slightly.
Garnish with fresh parsley and serve warm.
Nutrition Information
Approximate per serving, based on 8 servings:
- Calories: 430
- Protein: 14 g
- Carbohydrates: 39 g
- Fat: 25 g
- Fiber: 4 g
- Sugar: 5 g
- Sodium: 650 mg
Nutrition will vary depending on the potatoes, cheese, milk, and other ingredients used.
Nut Information
- Peanuts: No
- Tree nuts: No
- Other nuts: No
- Nut-free: Yes, as written
- Dairy: Yes
- Eggs: No
- Gluten: Yes, from all-purpose flour
- Gluten-free option: Replace the flour with a certified gluten-free flour blend or cornstarch and verify that all packaged ingredients are gluten-free.
Q & A
Q: What potatoes are best for scalloped potatoes?
A: Yukon Gold potatoes are excellent because they become creamy while holding their shape. Russet potatoes also work and produce a softer, starchier texture.
Q: Do I need to peel the potatoes?
A: No. Yukon Gold potatoes can be left unpeeled. Russets are usually better peeled for a smoother texture.
Q: Can I skip making the cheese sauce separately?
A: It is possible, but making the sauce first helps prevent lumps and gives the finished potatoes a smoother, creamier consistency.
Q: Why are my potatoes still hard?
A: The slices may be too thick, the slow cooker may run cooler than expected, or the lid may have been opened frequently. Slice the potatoes thinly and evenly and allow additional cooking time if necessary.
Q: Can I add bacon?
A: Yes. Cook and crumble 6–8 slices of bacon and layer it between the potatoes or sprinkle it over the top.
Q: Can I add ham?
A: Absolutely. Diced cooked ham makes this dish more substantial and works especially well with the cheddar cheese.
Q: Can I make these ahead of time?
A: Yes. You can assemble the casserole several hours ahead and refrigerate it. Allow the chilled slow cooker insert to sit out briefly before cooking, following your slow cooker’s manufacturer guidance.
Q: Can I use evaporated milk?
A: Yes. Evaporated milk can replace some or all of the whole milk for a richer, slightly more stable sauce.
Q: Can I freeze scalloped potatoes?
A: Freezing is possible, but the dairy sauce and potatoes may become slightly grainy or watery after thawing. For the best texture, refrigerate leftovers instead.
Q: How long do leftovers last?
A: Store in an airtight container in the refrigerator for up to 4 days.
Q: Can I make this without onions?
A: Yes. Simply leave them out. The potatoes will still be creamy and cheesy.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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