Crockpot Scalloped Potatoes Recipe
This Crockpot Scalloped Potatoes recipe is a creamy, cheesy side dish made with layers of thinly sliced potatoes, rich cream, and melted cheddar and parmesan. It’s a hands-free, comforting dish perfect for family dinners, potlucks, or holiday gatherings.
Equipment
- Crockpot/Slow Cooker: The main tool for this recipe.
- Sharp Knife or Mandoline: To slice the potatoes evenly.
- Measuring Cups and Spoons: For accurate measurements.
- Large Spoon or Spatula: To stir the layers of potatoes and sauce.
- Grater: To shred your own cheddar and parmesan for the freshest flavor.
Ingredients
- 2 tsp Minced Garlic: Garlic adds a savory depth and richness to the sauce. You can use fresh garlic or pre-minced garlic depending on your preference.
- 2½ Cup Shredded Cheddar Cheese: The sharpness of cheddar cheese provides that classic cheesy flavor. Feel free to use mild or sharp cheddar depending on your preference.
- 1 Cup Heavy Whipping Cream: Adds richness and creaminess to the sauce ensuring the potatoes are soft and indulgent.
- 3 lb Russet Potatoes Peeled and Sliced Approximately 1/4" Thick: Russet potatoes are starchy, which makes them perfect for a creamy dish like scalloped potatoes. Thin slices ensure even cooking.
- 1 tsp Pepper: Freshly ground black pepper balances the richness of the cheese and cream.
- 1 tsp Salt: Essential for seasoning the potatoes and enhancing the flavors of the cheese and garlic.
- ¼ Cup Chicken Broth: Adds savory depth to the sauce. You can use vegetable broth or even water but chicken broth adds the best flavor.
- ½ Cup Shredded Parmesan Cheese: Parmesan gives the dish a nice salty umami flavor that complements the cheddar cheese.
Instructions
- Prepare the Potatoes: Peel and slice the russet potatoes into 1/4-inch thick rounds.
- Sauté Garlic: In a small pan, heat 1 tbsp of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Prepare the Sauce: In a mixing bowl, whisk together the heavy whipping cream, chicken broth, salt, pepper, rice wine vinegar, and sautéed garlic.
- Layer the Potatoes: In the Crockpot, layer the sliced potatoes evenly, sprinkling a little bit of the shredded cheddar and parmesan cheese between each layer.
- Pour the Sauce: Pour the creamy sauce evenly over the potatoes, making sure it’s well distributed.
- Cook: Cover and cook on low for 4-5 hours, or until the potatoes are tender and the sauce has thickened.
- Top with Cheese: About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top and let it melt.
- Garnish and Serve: Once the potatoes are cooked, garnish with sesame seeds and sliced green onions for extra flavor and color. Serve hot.
Notes
- Add a pinch of nutmeg or smoked paprika to the cream mixture.
- Use a mandoline slicer for evenly thin potato slices, ensuring even cooking.
- You can substitute vegetable broth for chicken broth to make the dish vegetarian.