How long to cook scalloped potatoes in a slow cooker?

To get perfectly tender and creamy layers, set your slow cooker on low for 6 to 7 hours or use the high setting for about 3½ to 4 hours if you're short on time. Just make sure your potato slices are even so they cook through evenly without turning to mush.

How far in advance can scalloped potatoes be prepared?

You can prep your scalloped potatoes up to 24 hours in advance . Simply slice the potatoes, prepare the cheese sauce, and assemble the layers in your slow cooker insert. Cover and refrigerate until ready to cook. Let it sit at room temperature for about 20 minutes before turning on the heat.

How to thicken crockpot scalloped potatoes?

If the sauce ends up too thin, cook uncovered on high for 25 to 30 minutes to let excess liquid evaporate. You can also stir in 1 to 2 tablespoons of grated Parmesan or mash a few cooked potato slices into the sauce to naturally thicken it.

How long does it take for potatoes to soften in a slow cooker?

When sliced about ⅛ inch thick , potatoes will soften fully in 6 to 7 hours on low or 3½ to 4 hours on high . Keep the lid closed to maintain heat and moisture for even cooking throughout the dish.

The Best Slow Cooker Scalloped Potatoes Recipe for Busy Weeknights - YUMI MEALSSlow Cooker Scalloped Potatoes Recipe: Creamy, Easy Comfort Food

Name: The Best Slow Cooker Scalloped Potatoes Recipe for Busy Weeknights
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: American
Ingredients: 2 pounds Yukon gold or russet potatoes (sliced ⅛ inch thick); 1½ cups shredded sharp cheddar cheese; ¾ cup shredded mozzarella or gruyère cheese; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups milk or heavy cream; 2 cloves garlic (minced); ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon dried thyme or paprika; Butter or nonstick spray (for greasing)

Description

This slow cooker scalloped potatoes recipe brings creamy, cheesy comfort straight to your table with minimal effort. Made with layers of Yukon gold potatoes, a rich homemade cheese sauce, and a golden crust, it’s the perfect side dish for holidays or cozy dinners alike.

Ingredients

Scale

2 pounds Yukon gold or russet potatoes (sliced ⅛ inch thick)
1½ cups shredded sharp cheddar cheese
¾ cup shredded mozzarella or gruyère cheese
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk or heavy cream
2 cloves garlic (minced)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried thyme or paprika

Butter or nonstick spray (for greasing)

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Instructions

Grease the inside of your slow cooker with butter or nonstick spray.
In a saucepan, melt butter over medium heat. Add flour and garlic, stir for 1 minute.
Gradually whisk in milk or cream. Cook for 3–5 minutes, until slightly thickened. Remove from heat and stir in cheddar and mozzarella.
Spread a thin layer of potato slices on the bottom of the slow cooker.
Spoon a layer of cheese sauce over the potatoes. Season with salt, pepper, and thyme or paprika.
Repeat layers until all ingredients are used, finishing with cheese sauce on top.
Cover and cook on LOW for 6–7 hours or HIGH for 3½–4 hours, until potatoes are fork-tender.
Optional: Uncover and cook on HIGH for an additional 30 minutes to thicken sauce and brown the top.

Sprinkle with Parmesan before serving for extra flavor.

Notes

Use a mandoline for even potato slices to ensure uniform cooking.

You can assemble the dish the night before and store it in the fridge (covered). Let it come to room temp before cooking.

For a crispy topping, finish under the broiler for 3–5 minutes if your slow cooker insert is oven-safe.

Nutrition

Serving Size: 1
Calories: 310
Sugar: 3g
Sodium: 350mg
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 28g
Fiber: 2g
Protein: 11g
Cholesterol: 45mg