These incredibly tender, slow-cooked potatoes are smothered in a rich, homemade cheddar and Parmesan cream sauce. It is the perfect, hands-off comfort food side dish that frees up your oven space for holiday entertaining!
Prep Time: 20 minutes | Cook Time: 4 hours | Total Time: 4 hours 20 minutes
Servings: 8
If you are looking for the ultimate, crowd-pleasing side dish that takes the stress out of holiday cooking, these Crockpot Scalloped Potatoes are exactly what you need. They feature tender, thinly sliced potatoes smothered in a rich, velvety, homemade cheddar and Parmesan cream sauce. The slow cooker does all the heavy lifting, leaving your oven free for the roast or the turkey.
The result is a warm, comforting dish with layers of creamy, cheesy goodness and perfectly cooked potatoes. It is elegant enough for a holiday table but easy enough for a Sunday supper. It is guaranteed to become a new family favorite.
Why This Recipe Works
The magic of this recipe lies in the homemade cream sauce. Making a simple roux with butter, flour, milk, and heavy cream creates a velvety base that coats the potatoes beautifully as they cook. The combination of sharp cheddar and nutty Parmesan provides a deep, savory flavor, while the paprika and thyme add a subtle warmth. The slow cooker gently simmers the potatoes, allowing them to absorb all the rich flavors without drying out.
Ingredients
For the Potatoes:
- 2 1/2 lbs (1.1 kg) potatoes, thinly sliced (Yukon Gold or Russet work best)
For the Cream Sauce:
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk (whole milk preferred)
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon dried thyme (optional)
Instructions
- Prepare the potatoes: Wash, peel (optional), and slice the potatoes into thin slices (about 1/8 inch). Try to keep the slices as even as possible for consistent cooking.
- Start the creamy sauce: Melt the butter in a saucepan over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Build the roux: Sprinkle the flour into the pan and whisk continuously for 1 minute.
- Add the liquids: Slowly pour in the milk and heavy cream, whisking constantly to avoid any lumps. Cook for 3 to 5 minutes until the mixture is slightly thickened.
- Melt the cheese: Remove from heat and add the cheddar cheese, Parmesan, salt, pepper, paprika, and thyme. Stir until the cheeses melt completely and the sauce becomes perfectly smooth.
- Layer in the crockpot: Lightly grease the inside of your slow cooker. Add an even layer of sliced potatoes to the bottom. Pour some of the cheese sauce over the potato layer. Repeat these layers until all the potatoes and sauce are used.
- Cook: Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The potatoes are done when they are tender and easily pierced with a fork.
- Rest before serving: Turn off the slow cooker and let the dish sit uncovered for 10 to 15 minutes. The sauce will thicken beautifully as it cools slightly. Serve hot and enjoy!
Tips for the Best Results
Slice the potatoes thinly and evenly. A mandoline slicer makes quick work of this and ensures every slice is the same thickness, so they all cook at the same rate. Aim for slices about 1/8-inch thick.
Whisk constantly when adding the liquids. This is the key to a smooth, lump-free sauce. Pour the milk and cream in a slow, steady stream while whisking continuously.
Watch the cheese. Add the cheese off the heat so it melts smoothly without separating or becoming grainy.
Don’t stir during cooking. Resist the urge to stir the potatoes while they cook. Leaving them undisturbed allows the layers to set up into a beautiful, cohesive casserole.
Let it rest. The 10 to 15 minutes of resting time after cooking is essential. It allows the sauce to thicken and cling to the potatoes, making it easier to serve.
Storage and Serving
Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a 350°F oven with a splash of milk to loosen the sauce. This dish is the perfect side for holiday ham, roast turkey, or a weeknight meatloaf.
Creamy, cheesy, and completely hands-off, these Crockpot Scalloped Potatoes are a fantastic recipe to keep in your rotation for easy entertaining.