Crockpot Scalloped Potatoes

Total Time Prep: 30 min. Cook: 4 hours.
Yield 8 servings
Test Kitchen Approved
These crockpot scalloped potatoes free up your oven and deliver ultra-creamy, crowd-pleasing layers with minimal effort.

Ingredients

  • 1/4 cup butter, cubed
  • 2 small onions, finely chopped
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 1-1/2 cups heavy whipping cream
  • 3/4 cup chicken broth
  • 1-1/2 cups shredded sharp yellow cheddar cheese
  • 1 cup shredded sharp white cheddar cheese
  • 9 cups thinly sliced peeled Yukon Gold potatoes

Directions

  1. Grease a 6-7-qt. slow cooker with cooking spray.
  2. In a large saucepan, heat butter over medium heat. Cook onions until tender, 4-5 minutes. Stir in flour, salt, garlic powder and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream and broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; add cheeses. Stir until well combined.
  3. Layer a third of the potatoes and 1/3 cheese mixture into prepared slow cooker. Repeat layers twice.
  4. Cover; cook until potatoes are tender, 4-5 hours, stirring halfway. Let stand 15 minutes before serving; stir to combine any separation.

Nutrition Facts

3/4 cup: 533 calories, 34g fat (21g saturated fat), 101mg cholesterol, 600mg sodium, 45g carbohydrate (5g sugars, 3g fiber), 14g protein.

Scalloped potatoes are one of our favorite potato side dishes, and are easy to make using a slow cooker. Thinly slicing them allows them to absorb the creamy heavy whipping cream, and using two types of cheddars makes it a cheesy goodness. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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