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Thursday 16 July 2026 04:32:34 GMT
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These crockpot cheesy scalloped potatoes are creamy, rich, and loaded with tender sliced potatoes in a velvety cheese sauce. This is the kind of easy comfort-food side dish that disappears fast at potlucks, holiday dinners, or Sunday supper. Toss it all in the slow cooker and let it do the work. Recipe: Ingredients: 2 ½ to 3 lbs russet or Yukon gold potatoes, peeled and thinly sliced 1 small onion, thinly sliced, optional 2 tablespoons butter 2 tablespoons flour 1 ½ cups milk 1 cup heavy cream 2 cups shredded cheddar cheese 1 cup shredded mozzarella or Monterey Jack 1 teaspoon garlic powder ½ teaspoon onion powder Salt and black pepper, to taste Chopped chives or parsley for garnish Nonstick spray or butter for the crockpot Instructions: Spray or butter the inside of the crockpot. Peel and thinly slice the potatoes. Try to keep the slices even so they cook evenly. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute. Slowly whisk in the milk and heavy cream until smooth. Stir in the garlic powder, onion powder, salt, and pepper. Add about 1 ½ cups of the cheddar and all of the mozzarella or Monterey Jack. Stir until melted and creamy. Layer some of the potatoes in the crockpot, then a little onion if using, then spoon over some cheese sauce. Repeat the layers until everything is used. Top with the remaining cheddar cheese. Cover and cook on low for 5 to 6 hours or until the potatoes are tender. Try not to overcook or the potatoes can get too soft. Garnish with chopped chives or parsley before serving. Tip: Use a mandoline if you have one. Thin, even slices make a huge difference in getting that true scalloped potato texture. #CrockpotCheesyPotatoes #ScallopedPotatoes #SlowCookerRecipes #EasySideDish #ComfortFood
These crockpot cheesy scalloped potatoes are creamy, rich, and loaded with tender sliced potatoes in a velvety cheese sauce. This is the kind of easy comfort-food side dish that disappears fast at potlucks, holiday dinners, or Sunday supper. Toss it all in the slow cooker and let it do the work. Recipe: Ingredients: 2 ½ to 3 lbs russet or Yukon gold potatoes, peeled and thinly sliced 1 small onion, thinly sliced, optional 2 tablespoons butter 2 tablespoons flour 1 ½ cups milk 1 cup heavy cream 2 cups shredded cheddar cheese 1 cup shredded mozzarella or Monterey Jack 1 teaspoon garlic powder ½ teaspoon onion powder Salt and black pepper, to taste Chopped chives or parsley for garnish Nonstick spray or butter for the crockpot Instructions: Spray or butter the inside of the crockpot. Peel and thinly slice the potatoes. Try to keep the slices even so they cook evenly. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute. Slowly whisk in the milk and heavy cream until smooth. Stir in the garlic powder, onion powder, salt, and pepper. Add about 1 ½ cups of the cheddar and all of the mozzarella or Monterey Jack. Stir until melted and creamy. Layer some of the potatoes in the crockpot, then a little onion if using, then spoon over some cheese sauce. Repeat the layers until everything is used. Top with the remaining cheddar cheese. Cover and cook on low for 5 to 6 hours or until the potatoes are tender. Try not to overcook or the potatoes can get too soft. Garnish with chopped chives or parsley before serving. Tip: Use a mandoline if you have one. Thin, even slices make a huge difference in getting that true scalloped potato texture. #CrockpotCheesyPotatoes #ScallopedPotatoes #SlowCookerRecipes #EasySideDish #ComfortFood
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