Slow Cooker Scalloped Potatoes

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Slow Cooker Scalloped Potatoes

Rich, creamy, and irresistibly cheesy — these Slow Cooker Scalloped Potatoes come together with hardly any effort. Thin layers of tender potatoes simmer gently in a velvety, seasoned cream sauce until perfectly soft and full of flavor.

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🥔 Ingredients

Ingredient	Quantity
Potatoes (peeled and thinly sliced)	1.5 kg (about 3 lbs)
Heavy cream	1 cup
Milk	1 cup
All-purpose flour	2 tablespoons
Salt	1 teaspoon
Black pepper	½ teaspoon
Garlic powder	½ teaspoon
Onion powder	½ teaspoon
Paprika	¼ teaspoon
Shredded cheddar cheese	1 cup
Grated Parmesan cheese	½ cup
Unsalted butter (cut into small pieces)	1 tablespoon

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🍽️ How to Make It

Step 1: Prep the Slow Cooker
Lightly coat the inside of your slow cooker with butter or a non-stick spray to prevent sticking.

Step 2: Mix the Creamy Base
In a mixing bowl, whisk together the heavy cream, milk, flour, salt, pepper, garlic powder, and onion powder until smooth. This will form your rich and flavorful sauce.

Step 3: Layer the Ingredients

• Arrange a layer of potato slices in the slow cooker.
• Pour a portion of the cream mixture over the top.
• Sprinkle with cheddar and Parmesan cheese.
• Continue layering in this order until all ingredients are used, finishing with a final layer of cheese on top.

Step 4: Add the Finishing Touches
Dot the surface with the butter pieces and dust lightly with paprika for a hint of smoky flavor and a touch of color.

Step 5: Let the Slow Cooker Do the Work
Cover and cook:

• On LOW for 6–8 hours, or
• On HIGH for 3–4 hours,
  until the potatoes are fork-tender and the sauce is creamy and bubbling.

Step 6: Let It Rest
After cooking, allow the dish to sit for a few minutes before serving. This resting time helps the sauce thicken slightly and allows the flavors to blend beautifully.