Slow Cooker Scalloped Potatoes
Easy slow cooker scalloped potatoes recipe, homemade with simple ingredients. Full of gold potatoes, sweet potatoes as well as rich and creamy cheese sauce made from cheddar cheese and mozzarella cheese.
Adding potatoes and cheese to any meal is sure to satisfy your tastebuds and fill you up! This recipe blends the two in a creamy mixture that will have you coming back for more. If you can’t get enough, check out these other classic potato recipes: Slow Cooke Baked Potatoes or Slow Cooker Mashed Potatoes.
How to make easy slow cooker scalloped potatoes recipe from scratch?
- Heat butter in non-stick sauce pan – Use medium heat.
- Add onions, garlic and saute – For about 2 minutes until garlic is fragrant and onions are partially softened.
- Sprinkle flower while whisking constantly – Until mixture becomes golden brown in color and smells nutty.
- Pour milk while whisking constantly – Until sauce is smooth and there are no lumps.
- Continue cooking – Until sauce becomes thick.
- Remove from heat – Be careful!
- Add ingredients – Italian seasoning, salt, pepper, cheddar cheese, mozzarella cheese.
- Mix until cheese is melted and sauce is smooth – Keep aside.
- Grease slow cooker – Use oil.
- Place potatoes in slow cooker – Half the slices of gold potatoes and sweet potatoes in alternating pattern, they can overlap.
- Pour half the cheese sauce on top of the potatoes – Spread evenly.
- Arrange another layer of potatoes – On top of sauce
- Pour remaining cheese sauce on top – Spread evenly.
- Jiggle slow cooker to spread sauce – Do not mix!
- Cover and cook on high heat – 3-4 hours or until tender.
- Sprinkle parmesan cheese and fresh parsley on top – In final 15 minutes
- Cover and continue cooking until cheese is melted – Enjoy!
What is the difference between scalloped and au gratin potatoes?
The difference is that scalloped potatoes are traditionally cut thicker and covered in a cream sauce, infused with garlic and fresh herbs. And au gratin potatoes are thinner, covered in a cheese sauce and then topped with more cheese or bread crumbs before being baked. While similar, they offer unique tastes!
Why are my scalloped potatoes watery?
If you used a pre-prepped potato from the refrigerator section instead of slicing your own, they can have preservatives that make them a bit watery. If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding them to your dish. Also, you can try mixing in a bit more flour or cornstarch.
Why are my potatoes still hard? How to fix it?
Potatoes cooked in water alone can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in the creamy mixture. Make sure you are adding enough salt!
Why did my cheese mixture curdle? How to fix it?
Cheese-based sauces can curdle for several reasons: There might not be enough fat in the sauce; skim milk often curdles much more quickly than fattier dairy products. High heat can also cause your sauce to curdle; low and slow is the ideal option. It would help if you never boiled a dairy-based sauce. Also, always wait to season your sauce until the very end, salt can cause curdling.
Variations for homemade potatoes au gratin
Use only one kind of potato – If sweet potatoes/regular potatoes are not your go to.
Use a variety of potatoes – Laura potatoes, Tajfun potatoes, Melody potatoes, etc.
Make it creamier – Mix in cream cheese at the end. Cover and cook until fully melted.
Add bacon – Use bacon bits as a topping at the end.
Add other cheese – Colby jack, blue cheese, provolone cheese, etc.
Use other herbs – Basil, cilantro, rosemary, etc.
Make it spicy – Add red chili flakes, jalapenos, or even cayenne if you prefer more heat.
Add other seasonings – Such as smoked paprika or Cajun seasoning or fresh chives.
Add meat – Pre-cooked ham, shredded chicken, beef, etc.
Add veggies – Carrots, shallots, kale, mushrooms, peppers, etc.
Use other seasonings- Try using Italian, Mexican, Cajun, Indian, or Greek seasoning blends. The overall flavor of the soup changes based on your choice of seasoning.
Make it vegan – Use vegan cheese, soy milk, plant-based butter, etc.
Tips and techniques for simple scalloped cheesy potatoes
How to prep potatoes? Wash the skins, pat the potatoes dry, and cut them in half.
Avoid cutting potatoes too thick – They will take too long to cook, quarter-inch thickness is best
What kind of potatoes to use? Go with Yukon Gold/sweet potatoes or whatever suits your preference.
Cooking time may vary – Depends on brand of slow cooker and how thick potatoes were sliced.
Adjust seasoning– Add more or less according to your preference.
Spread potatoes evenly in the crockpot– This allows them to cook evenly.
What size crockpot to use? I recommend a 6 quart or larger slow cooker for even cooking.
What setting on the crockpot to use? You can cook them on High heat for 2-3 hours or on Low heat for 4-5 hours or until the potatoes are cooked through and tender. Prick with a fork to check their “doneness.”
Fresh ingredients vs. Frozen ingredients – Use fresh ingredients because they taste better and look better in dishes. Also, they don’t release a lot of water during cooking.
What size crockpot to use? I recommend a 6 quart crockpot or larger. This also depends on how many potatoes you are slow cooking at a time as well as their sizes.
How to know when the potatoes are done cooking? They are ready when they are soft to the touch and easy to slice lengthwise.
Refrigerate– In a sealed container for up to 3 days.
Freeze– I do not recommend freezing this dish
Reheat– In microwave
More Slow Cooker sides dishes
- Slow Cooker Ranch Potatoes
- Slow Cooker Sweet Potato Casserole
- Slow Cooker Cheesy Hashbrown Casserole
- Slow Cooker Creamed Corn
Slow Cooker Scalloped Potatoes
- 1/4 cup Butter, Unsalted
- 1/4 cup Onion, Finely chopped
- 2 cloves Garlic, Finely minced
- 1/4 cup All-purpose flour
- 2.5 cups Milk, 2%
- 1-2 tsp Italian seasoning
- Salt , To taste
- Pepper, To taste
- 1 cup Cheddar cheese
- 1 cup Mozzarella cheese
- 3 Yukon gold potatoes, Medium size, Peeled, Sliced to quarter inch thickness
- 3 Sweet potatoes, Medium size, Peeled, Sliced to quarter inch thickness
- 1/4 cup Parmesan cheese, Freshly shredded, For topping
- 1 tbsp Parsley, Fresh, Finely chopped, For garnish
- Heat butter in a nonstick saucepan over medium-high heat.
- Add onions, garlic and saute for about 2 minutes until garlic is fragrant and onion is partially softened.
- Sprinkle flour while whisking constantly until mixture becomes golden-brown in color and smells nutty.
- Pour milk, while constantly whisking until sauce is smooth and there are no lumps.
- Continue cooking until sauce becomes thick.
- Remove from heat.
- Add Italian seasoning, salt, pepper, cheddar cheese, mozzarella cheese.
- Mix until cheese is melted and sauce is smooth. Keep aside.
- Grease slow cooker with oil.
- Place half the slices of gold potatoes and sweet potatoes in an alternating pattern in slow cooker (6 quart or larger). They can overlap.
- Pour half the cheese sauce on top of the potatoes and spread it as evenly as possible.
- Arrange another layer of potatoes on top of the sauce.
- Pour remaining cheese sauce on top and spread it out as evenly as possible.
- Jiggle the crockpot slightly so that the sauce spread out further along the sides too. Do not mix!
- Cover and cook on High heat for 3-4 hours or until the potatoes are tender.
- Optional step: My mom does this but I usually skip this step. Spread a few sheets of paper towels or a clean thin dish towel on top of the crockpot. It should be overhanging on the sides of the crockpot. Then, put the lid. The towel will absorb excess moisture and prevent "soupy potatoes".
- In the final 15 minutes, sprinkle parmesan cheese on top. Also, sprinkle fresh parsley.
- Cover and continue cooking until cheese is melted. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.