Easy Crock-Pot Scalloped Potatoes Recipe
Move over the mashed potatoes: Luxurious Slow Cooker Scalloped Potatoes are the new star of your side spreads. Instead of a traditional casserole, these spuds are cooked in the slow cooker with heavy cream, gruyere, and spicy white Cheddar sauce (what could be better?). The slow-cooker method leaves your oven free for a parade of other dishes at any holiday meal. It also makes the potatoes perfectly tender and still creates those caramelized golden edges we love from the baked version. Serve this side at Easter with glazed ham and veggies—it’s sure to disappear as fast as the chocolate bunnies!
How do I thicken a cheese sauce?
The roux (flour cooked in butter) will thicken the cheese sauce on the stove and while the potatoes cook in the slow cooker. Be sure to let the dish cool before serving. This will give the sauce a chance to set and stick to each bite of the potato.
How to prevent potatoes from turning brown?
Peeled and sliced potatoes can turn a brownish gray if they sit on the counter for too long. Peel and slice them just before assembling, or place the peeled whole potatoes in a bowl of ice water for an hour or two until you’re ready to slice them.
What is the difference between potato gratin and potato gratin?
Scalloped potatoes are traditionally sliced potatoes covered in cream. Layer of potatoes au gratin in lots of cheese and cream. This recipe actually combines both, adding the cheeses directly to the sauce to make it easier to assemble.
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- Yields:
- 10 – 12 service(s).
- Preparation time:
- 25 min
- Total time:
- 6 hours 45 min
ingredients
- 5 table spoon.
unsalted butter, divided
- 1
small yellow onion, chopped
- 3
garlic cloves, minced
- 1 1/2 table spoon.
All purpose flour
- 2 1/2 c.
heavy cream
- 4 teaspoon.
kosher salt
- 2 teaspoon.
chopped fresh thyme, plus more for garnish
- 1 1/2 teaspoon.
black pepper, plus more for garnish
- 1 1/2 c.
Sharp, grated white cheddar cheese
- 1 1/2 c.
Gruyere cheese, grated
- 4 lb.
Russet potatoes (about 4 large potatoes), peeled
Non-stick cooking spray
Directions
- Take a step 1In a large skillet, heat 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.
- Take a step 2Add the remaining 3 tablespoons butter to the skillet over medium-low heat. Add the flour and cook, stirring constantly, until smooth and lightly browned, about 1 minute. Gradually add the cream until smooth and well blended. Whisk in the salt, thyme and pepper. Bring the mixture to a boil, whisking constantly, over medium heat. Remove from the heat and whisk in the cheddar and gruyere cheeses.
- Take a step 3Using a mandoline or slicer, slice the potatoes into 1/8-inch slices (very thin).
- Take a step 4Lightly grease a 6-quart slow cooker with nonstick cooking spray. Place about 1/3 of the potato wedges in the slow cooker and add 1/3 of the cheese mixture. Repeat the layers twice.
- Take a step 5Cover and cook on LOW until the potatoes are tender, about 6 to 7 hours. (Insert a paring knife into the center of the potatoes. If it goes in and out easily, they’re done.) Turn off the slow cooker and uncover. Let the potatoes cool and thicken for 20 minutes before serving. Garnish with black pepper and more thyme.
Tip: Let the potatoes cool slightly before serving so the cream cheese sauce has a chance to settle and the dish doesn’t get too soupy.