Crockpot Scalloped Potatoes (Printable version)

Tender potatoes slow-cooked in a creamy garlic cheese sauce for effortless comfort food.

# What you need:

→ Vegetables

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1 small yellow onion, finely chopped

→ Dairy

03 - 1½ cups shredded sharp cheddar cheese
04 - ½ cup heavy cream
05 - 1 cup whole milk
06 - 2 tbsp unsalted butter, plus more for greasing

→ Spices & Seasonings

07 - 2 cloves garlic, minced
08 - 1 tsp salt
09 - ½ tsp black pepper
10 - ¼ tsp paprika (optional)

→ Other

11 - 2 tbsp all-purpose flour
12 - 2 tbsp chopped fresh parsley (optional, for garnish)

# How to make it:

01 - Generously grease the inside of the crockpot insert with butter to prevent sticking.
02 - In a small saucepan over medium heat, melt 2 tbsp butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for 1 more minute to form a roux. Gradually whisk in cream and milk until smooth. Bring to a simmer, then remove from heat. Stir in salt, pepper, and half the cheddar cheese until melted; set aside.
03 - Layer half the sliced potatoes in the crockpot, overlapping as needed. Top with half the chopped onion and half of the remaining cheese. Pour half the sauce evenly over this layer.
04 - Repeat with remaining potatoes, onion, cheese, and sauce. Sprinkle paprika on top if desired for a subtle smoky flavor and color.
05 - Cover and cook on high for 4 hours or low for 7 hours, until potatoes are completely tender when pierced with a fork.
06 - Let the dish rest uncovered for 10 minutes before serving to allow the sauce to thicken slightly. Garnish with fresh parsley if desired.

# Expert tips:

01 -
  • Set it and forget it freedom means your oven stays free for the main dish
  • The slow cooking method makes potatoes impossibly tender without constant checking
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Slice your potatoes as evenly as possible—thin pieces turn to mush while thick ones stay crunchy
  • Don't rush the sauce making process, lumps will not magically disappear during slow cooking
  • The resting period is non-negotiable for that perfect scoopable consistency
03 -
  • Use a mandoline or food processor for perfectly even slices
  • Place a clean kitchen towel under the lid to catch condensation drips
  • Test doneness with a skewer in the center—it should meet zero resistance

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