Slow Cooker Scalloped Potatoes
Potatoes, cheese, butter, and cream… guaranteed to be delicious, right? Slow Cooker Scalloped Potatoes are one of the easiest (and cheesiest) side dishes when you want a decadent side dish for all your favorite entrées without heating up the oven. Best of all, scalloped potatoes only take a few minutes of prep and can be made in the slow cooker in as little as a few hours.
Servings 6
Calories 564kcal
Equipment
- Slow Cooker
- potato peeler
Ingredients
- 3 pounds russet potatoes
- 2 tablespoons cornstarch or tapioca flour
- 1 cup heavy whipping cream
- ¼ cup chicken broth
- 2 tablespoons melted butter slightly cooled
- ½ cup grated parmesan cheese
- 1 teaspoon homemade Italian dressing mix
- 1 teaspoon salt
- 12 oz shredded cheese I used a mix of mild and sharp cheddar
Instructions
- Peel and slice potatoes very thin
- Mix together cornstarch with 2 tablespoons water until smooth
- Add this mixture to cream, broth, butter, parmesan, and seasonings and mix until combined
- Layer ⅓ of the potatoes in the bottom of the slow cooker
- Top with ⅓ of the sauce mixture, then ⅓ of the cheese
- Repeat twice
- Cover and cook on low for 6 hours or high for 3 hours
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. I don’t recommend freezing since it will not reheat well with the same textures.
- Reheat in the microwave or in a skillet on the stove.
- Scalloped potatoes are cooked when the potatoes are fork-tender, the cheese is fully melted, and the liquid is absorbed in the potatoes.
- You must use a 5-quart or larger slow cooker for these to cook properly.
Nutrition
Calories: 564kcal | Carbohydrates: 47g | Protein: 21g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 944mg | Potassium: 1052mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1157IU | Vitamin C: 13mg | Calcium: 417mg | Iron: 2mg