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)
- Mandoline slicer or sharp knife
- Mixing spoon or whisk
- Measuring cups and spoons
- Non-stick cooking spray
- Small mixing bowl
Ingredients
- 2 tsp minced garlic
- 2½ cup shredded cheddar cheese
- 1 cup heavy whipping cream
- 3 lb russet potatoes peeled and sliced approximately 1/4″ thick
- 1 tsp pepper
- 1 tsp salt
- ¼ cup chicken broth
- ½ cup shredded parmesan cheese
Instructions
- In a small mixing bowl, combine the cream, chicken broth, minced garlic, salt, and pepper, stirring until well blended.
- Lightly coat the inside of your crockpot with non-stick cooking spray.
- Arrange one-third of the sliced potatoes in an even layer on the bottom of the crockpot.
- Pour one-third of the cream mixture over the potatoes, then sprinkle one-third of both the cheddar cheese and parmesan cheese on top.
- Repeat the layering process two more times, using the remaining potatoes, cream mixture, and cheeses.
- Once all the layers are assembled, cover the crockpot with the lid.
- Cook on high for 3 to 4 hours, or until the potatoes are tender when pierced with a fork.
- Once cooked, optionally sprinkle fresh parsley over the top for added color and flavor.
- Serve immediately while warm and cheesy.
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.