Slow Cooker Cheesy-Garlic Scalloped Potatoes

Slow Cooker Cheesy Garlic Scalloped Potatoes

I love scalloped potatoes, though now that I think about it, that’s not such a huge revelation considering they are covered in sauce and cheese, is it?

But I actually didn’t make them very much because of all the preparation needed – slicing, sauce-making, layering, etc. Especially while trying to make the rest of the meal and then trying to fit them into the oven when there’s a ham or something taking up most of the room (yes, we usually eat these with ham – I know it’s not original, but I do enjoy that combination!).

So you can probably guess when I discovered that making scalloped potatoes in a slow cooker was easy, could be made in advance, and turned out fantastic that I would be all over that recipe! And now I pretty much only make them this way – and there’s always room in the oven for the rest of the meal.

Scalloped Potatoes

My version of this recipe is of course all real food – no “cream of something” soup in sight. And I love to add garlic to scalloped potatoes even though it’s not traditional – cheese and garlic is a classic combo that gives these potatoes even more flavor.

I also use whatever cheese I have on hand, so each time I make it, it’s a bit different. My favorite is Fontina which has a nice bite to it, and the kids like cheddar the best, but Gruyere, Gouda, or any sharp cheese are all good.

Really good.

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Slow Cooker Cheesy-Garlic Scalloped Potatoes

  • 3 Tb. butter
  • 1/4 c. flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1-1/2 c. milk
  • 3 cloves garlic, minced
  • 1-1/2 c. shredded cheese (sharp cheddar, Fontina, Gruyere, Gouda, or a combination)
  • 8 medium potatoes, peeled and sliced thin with a mandoline or food processor
  • 1/2 of a large onion, diced
  1. Make the cheese sauce: melt the butter in a medium saucepan. Stir the flour, salt and pepper. Gradually add the milk, whisking over medium heat until the sauce is thickened and bubbly. Add the garlic and 1 cup of the cheese, stirring to melt. Remove from the burner and set aside.
  2. Butter the crock of a 4 to 6 qt. slow cooker. Layer half of the potatoes evenly on the bottom, and sprinkle all of the diced onions over the potatoes. Pour half of the cheese sauce over the layers, spreading as needed to cover all the potatoes.
  3. Repeat with remaining potatoes and cheese sauce. Sprinkle the remaining 1/2 cup of cheese over the top. Can be made up to a day in advance and refrigerated at this point before cooking – start for 1 hour on high first if cooking on low.
  4. Cover and cook on low 6 to 7 hours or on high for 4 hours.

Makes 6-8 servings

 

 

I’m sharing at: Weekend Wrap Up Party, Saturday Nite Special

Comments

  1. Tammi Denbow says

    We have a family tradition of making scalloped potatoes with ham layered in the dish. I can’t wait to try this crockpot version.

  2.  Cheryl says

    I have a recipe that does not require sauce making. You just layer in the cheese, sprinkle flour on each layer and pour hot milk over all at the end.

    •  Kimberly Dow says

      Cheryl,

      I need to make enough for 20 ppl for Ukranian Easter this Sunday. I just do not know how long I will have to cook it for in the crock pot on High. DO you by chance know.

    •  Tammy says

      Hi Cheryl
      I was just wondering how you do your receipt without making the sauce.
      I would love to do it that way.
      Do you put the flour on B4 the cheese layer or after.
      Tammy

    •  says

      Well, Sel, you could use low or non-fat milk, but the cheese is the point, so I wouldn’t take that out or the butter. It’s all real food, and maybe you know how I feel about that? Also, this is a special occasion dish – we don’t eat it regularly. Finally, I believe in moderation, small portions, and not taking all the fat out of our diets (which is then usually replaced with carbs…) – you can read all about my philosophy in my weight loss series. :)

      •  Sel says

        Thx for your return comment. Actually, yes, the cheese is the ‘real’ food. Though
        i have learned the drier the cheese the less fats. Perhaps using a dry type would
        help in this area, also flavor wise? Now this is one for a trial run. Love potatoes,
        and the use of non fat half & half would give an edge rather then the total non fat
        milk. I will read up on your philosophical weight loss series. Have you been able
        to have continual results?

        •  says

          Yes, Sel – for the first time in my life! Eating whole foods, hardly any processed foods, and less carbs overall keeps me full and satisfied with smaller portions. I just ate my way through a special 2-1/2 week vacation and came back the same weight as I left. :)

        •  Diane says

          I’m intrigued by the idea of using a dryer cheese – do you mean like Parmesan? [which sounds really good to me] Seems like it could be interesting in a slow cooker recipe like this. [I am quite inexperienced so I' m just thinking out loud! Got a little slow cooker at a thrift store recently...]

  3. Heather says

    They are my hubby’s favorite side dish, but I hate how complicated they are….until now :) I swear I heard the angels sing when I read this recipe! My hubby is going to be surprised with this crockpot side dish on Sunday…thank you!

  4. says

    That sounds good. Of course, I’d have to substitute rice milk for the dairy milk, but no cream of anything here either! Thanks, Jami!

    • Sel says

      Hi Daisy, sounds as though you have a lactose problem? I as well….For quite a while i have been using coconut milk, along with the rice milk. The kind Trader Joe sells. Wow,
      love coconut, and i find it does not flavor what i am cooking. Perhaps, using this will help.

      Butter is not a real problem with many recipes anymore. I use EVOO in place. works just
      fine. Including baking goods. I am aware of a recipe similar to the one Jami presented, that
      the Italians make…..and is it ever good. Same idea of layering potatoes, with a dry cheese. Use a little flour between layers, and of course the Evoo. Don’t forget the wonderful herbs
      used as well. Sel.

  5. says

    Has anyone tried freezing this dish? Prior to cooking or after? I was thinking about cutting in to two. Cooking half now and freezing half to bake later. I am looking for easy freezer meals to put away now for after our baby is born. Thanks, Sarah

    • says

      I think that would work, Sarah – I’ve frozen potato dishes before and they were okay, though not slow cooked. You’ll have to let us know if you liked it. Oh, and congrats on your soon-to-be baby!! :)

  6. says

    I’m so excited to try this recipe! I was looking for a crock pot recipe to take into work this week, and I couldn’t believe that nearly every recipe for scalloped potatoes called for canned soup. Gross!

    Thanks for posting this recipe.

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