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Slow Cooker Scalloped Potatoes Recipe: Cheesy & Creamy

Slow Cooker Scalloped Potatoes

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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings 8

Ingredients
  

  • 2 lbs Russet potatoes peeled and thinly sliced (approx. 1/8 inch thick)
  • 1 medium Onion finely chopped
  • 2 cups Cheddar cheese shredded, divided
  • 1 cup Mozzarella cheese shredded, divided
  • 2 cups Heavy cream room temperature
  • 3 tbsp Unsalted butter
  • 2 tbsp All-purpose flour
  • 1 tsp Garlic powder
  • 1 tsp Salt or to taste
  • 1/2 tsp Black pepper freshly cracked
  • 2 tbsp Fresh parsley chopped, for garnish

Instructions
 

  • Grease the inside of a 6-quart slow cooker generously with butter or non-stick cooking spray.
  • In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to create a blonde roux.
  • Gradually whisk in the heavy cream, ensuring no lumps remain. Stir in the garlic powder, salt, and black pepper. Simmer for 2-3 minutes until the sauce has thickened slightly, then remove from heat.
  • Arrange half of the sliced potatoes in an even layer at the bottom of the slow cooker. Scatter half of the chopped onion over the potatoes, followed by 1 cup of Cheddar cheese and 1/2 cup of Mozzarella cheese.
  • Pour half of the thickened cream sauce evenly over this layer.
  • Repeat the process with the remaining potatoes, onion, and sauce. (Reserve the remaining 1 cup Cheddar and 1/2 cup Mozzarella to add later, or add them now if you prefer a crustier top).
  • Place a double layer of clean paper towels underneath the slow cooker lid (pulling it taut so it doesn't touch the food) to catch condensation. Cover the pot.
  • Cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are tender when pierced with a fork.
  • If you reserved the remaining cheese, sprinkle it over the top during the last 15 minutes of cooking to melt.
  • Garnish with fresh chopped parsley before serving.