These slow cooker scalloped potatoes are super easy to make with cheddar cheese and simple seasonings. The recipe is popular for its ease of preparation and great flavor, and it is a dish you're sure to make again and again. The pictured potatoes were sliced, but diced potatoes are fine as well.
The dish is an excellent choice for a busy day dinner. The fact that the side dish doesn't take up stovetop or oven space is another big advantage, especially if you're working on a big dinner or holiday feast.
There are many things you could do to add diverse flavors to the recipe. For light garlic flavor, rub a peeled and sliced clove of garlic over the sides and bottom of the cooker before you butter the inside. Or, to add mild onion flavor, saute a few tablespoons of shallots or finely minced onions in the saucepan before you add the flour and prepare the sauce. Some bacon, diced ham, or a few tablespoons of fresh chopped herbs may be added for extra flavor and color as well. For a richer sauce, use half-and-half instead of milk. The possibilities are seemingly limitless.
Garnish the finished potatoes with some extra shredded cheddar cheese or finely chopped fresh parsley or chives for an attractive presentation. See the tips for how to finish the dish in the casserole with a breadcrumb topping.
The recipe makes 4 servings, and it's easily scaled up for a large family or potluck dinner.
- 5 medium potatoes (approximately 1 1/2 to 2 pounds)
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper (or to taste)
- 1 1/2 cups milk
- 1 cup shredded cheddar cheese (plus more for garnish, if desired)
- Optional: fresh chopped parsley or chives
- Generously butter the bottom and sides of the slow cooker crockery insert.
- Peel the potatoes and slice them into 1/4-inch rounds. Alternatively, cut them into 1/4-inch dice. Turn the potatoes the buttered crock pot.
- Combine the 3 tablespoons of butter in a saucepan over medium-low heat.
- When the butter has melted, add the flour, salt, and pepper. Cook, constantly stirring, for 2 minutes.
- Gradually whisk in the milk. Heat and stir until bubbly and thickened.
- Add the shredded cheese and continue cooking, stirring, until the cheese has melted.
- Pour the cheese sauce over the potatoes.
- Cover the pot and cook the potatoes on low for 5 to 7 hours, stirring once or twice during the cooking time to keep the potatoes coated with the cheese sauce. If desired, sprinkle extra cheese over the top of the potatoes and continue cooking just until it has melted.
- Transfer the potatoes and sauce to a serving bowl and garnish with chopped parsley or chives, if desired.
Make it a Casserole: For a freshly baked au gratin look, transfer the cooked potato mixture to a buttered baking dish. Combine 1 cup of soft fresh breadcrumbs with 2 tablespoons of melted butter. Sprinkle the crumbs over the potatoes and bake in a preheated 425 F oven for about 10 to 15 minutes, or until browned.
|Nutritional Guidelines (per serving)|
|Total Fat||35 g|
|Saturated Fat||19 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||6 g|