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Crockpot Scalloped Potatoes

Creamy Crockpot Scalloped Potatoes for Effortless Comfort

A delightful recipe for Crockpot Scalloped Potatoes, combining creamy, cheesy layers for a comforting side dish.
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Prep Time 20 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Sauce
  • 2 cups heavy cream or half and half Substitution: Use whole milk for a lighter version, but note it may be less creamy.
  • 1 cup low-sodium chicken broth Use vegetable broth for a vegetarian option.
  • 1 pinch paprika No substitution needed, but it can be omitted if desired.
  • 1/4 tsp ground nutmeg Omit if you dislike nutmeg.
  • 2 Tbsp fresh thyme leaves Substitution: Use dried thyme, reducing to 1 Tbsp.
  • 2 Tbsp freshly chopped rosemary Substitution: Omit for a milder taste.
  • 2 tsp garlic powder Fresh garlic can be used; adjust quantity to taste.
For the Potatoes
  • 3 lbs russet potatoes, sliced 1/4 inch thick Use Yukon gold for a creamier texture.
For the Cheese Layers
  • 1/2 cup freshly grated Parmesan Use pecorino for a sharper flavor.
  • 2 1/2 cups shredded Gruyère Substitution: Use mozzarella for a milder cheese or cheddar for a sharper taste.
Seasoning
  • kosher salt Adjust to taste.
  • freshly ground black pepper Adjust to taste.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions for Crockpot Scalloped Potatoes
  1. Start by washing and peeling 3 lbs of russet potatoes, then slice them into 1/4 inch thick rounds.
  2. In a large mixing bowl, blend together 2 cups of heavy cream or half and half, 1 cup of low-sodium chicken broth, 2 tsp of garlic powder, a pinch of paprika, 1/4 tsp of ground nutmeg, 2 tbsp of fresh thyme leaves, and 2 tbsp of freshly chopped rosemary. Whisk until smooth and well combined.
  3. Begin layering in your Crockpot by placing a single layer of potato slices at the bottom. Pour a third of the creamy sauce over the potatoes, then add a sprinkle of 1/2 cup of freshly grated Parmesan and 2 1/2 cups of shredded Gruyère cheese. Repeat until all ingredients are used, finishing with a cheese layer on top.
  4. Cover the Crockpot and set it to low heat. Let the scalloped potatoes cook for approximately 4 hours and 45 minutes or until the potatoes are fork-tender.
  5. For a scrumptious golden-brown crust, transfer the mixture into an oven-safe dish and broil for 3–5 minutes, keeping a close eye to avoid burning.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 10gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 75mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 900IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Ensure each potato layer is evenly coated with sauce and cheese to avoid dry spots. Soaking sliced potatoes in water for 30 minutes before cooking can help remove excess starch for creamier results.

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