Crockpot Scalloped Potatoes
Creamy, cheesy scalloped potatoes cooked slowly in a crockpot, perfect for a crowd and hassle-free holiday meals.
Ingredients
Main Ingredients
- 2 lbs potatoes, thinly sliced (Yukon gold or russet) Yukon for creamier texture
- 1 cup onion, chopped (sweet or yellow)
- 3 cups heavy cream For a lighter result, substitute with half-and-half and 1 cup evaporated milk
- 2 cups shredded cheddar cheese Sharp cheddar for more bite; Gruyère for nuttier flavor
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- to taste salt and pepper
- 2 tablespoons butter For greasing; olive oil is okay
Instructions
Preparation
- Grease the inside of your crockpot with butter.
- Layer half of the sliced potatoes in the bottom of the crockpot.
- Sprinkle half of the chopped onion and half of the minced garlic over the first layer.
- Season lightly with salt and pepper.
- Scatter half of the cheddar and a little Parmesan over the layer and press gently.
- Repeat with the remaining potatoes, onion, garlic, and top with remaining cheeses.
- Pour heavy cream slowly over the layers until covered.
Cooking
- Cover and cook on low for 6–8 hours or until the potatoes are fork-tender.
- If you prefer a browned top, transfer to a baking dish and broil for 3–5 minutes.
Notes
Store leftovers in an airtight container for 3–4 days. To reheat, warm gently in the oven or microwave. For freezing, cool completely and store in a freezer-safe container for up to 2 months.