Slow Cooker Cheesy Scalloped Potatoes
A comforting layered dish of tender potatoes, melted cheese, and rich cream, perfectly cooked in a slow cooker for a creamy and flavorful side.
Ingredients
Main Ingredients
- 4 large large potatoes, thinly sliced Use a mandoline or sharp knife for even slicing.
- 2 cups shredded cheddar cheese Cheddar is traditional, but mix in others for variety.
- 1 cup heavy cream Can substitute with non-dairy options for a vegan version.
- 1 cup milk Use lactose-free or plant milk if desired.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter (for greasing) Used to grease the slow cooker.
- Salt to taste
- Pepper to taste
Instructions
Preparation
- Start by washing and peeling the potatoes. Slice them thinly, about 1/8-inch thick. Chop the onion and mince the garlic.
Layering
- Grease the slow cooker with butter. Layer half of the sliced potatoes at the bottom, followed by half of the cheddar cheese, and then half of the chopped onion and garlic.
- Repeat the layering process with the remaining ingredients.
Cream Mixture
- In a bowl, combine heavy cream and milk, whisking until smooth. Pour the mixture evenly over the layered ingredients.
Seasoning and Cooking
- Season generously with salt and pepper. Cover the slow cooker and set to low. Cook for about 6-8 hours, until the potatoes are fork-tender.
Serving
- Once cooking is complete, let it sit for a few minutes before serving. Scoop out portions and serve warm.
Notes
For added flavor, consider including fresh herbs or a sprinkle of paprika. Leftovers can be stored in airtight containers for 4-5 days in the fridge or frozen for 2-3 months.