Slow Cooker Scalloped Potatoes
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Step 1: Prepare the Sauce
In a saucepan (or microwave-safe bowl), melt butter, then whisk in flour to form a smooth roux. Gradually whisk in milk, cream, garlic powder, paprika, salt, and pepper. Stir over low heat (or microwave in short bursts) until slightly thickened.
Step 2: Layer the Potatoes
Grease the slow cooker with butter or nonstick spray. Layer half the potato slices and onions at the bottom. Pour half the sauce on top, then sprinkle with cheese. Repeat with remaining potatoes, sauce, and cheese.
Step 3: Cook Slowly & Gently
Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours, until potatoes are fork-tender and the sauce is bubbling.
Step 4: Rest & Serve
Turn off the heat and let the dish rest for 10–15 minutes before serving — it thickens as it cools. Garnish with parsley, extra cheese, or crispy bacon.
20 Frequently Asked Questions
1. Can I use pre-shredded cheese?
Yes, but freshly shredded melts smoother and creamier.
2. Can I use red potatoes?
Yes! They hold shape well and stay tender.
3. Can I make this without heavy cream?
Yes, use all milk, but it’ll be slightly lighter.
4. Can I add ham or bacon?
Absolutely — stir in diced ham or cooked bacon between layers.
5. Can I make it ahead?
Yes, prep the layers, cover, and refrigerate overnight.
6. Can I freeze it?
Cooked scalloped potatoes freeze fine for up to 2 months.
7. Can I use plant-based milk?
Yes, but choose unsweetened varieties.
8. Can I make it gluten-free?
Use cornstarch instead of flour.
9. Can I use half-and-half?
Yes, it works beautifully in place of milk and cream.
10. Can I double the recipe?
Yes, but add 1 hour to cooking time.
11. Can I add cheese on top at the end?
Yes — lift the lid, sprinkle extra cheese, cover 5–10 minutes to melt.
12. Can I make it without onions?
Sure, but they add nice flavor depth.
13. Can I use evaporated milk?
Yes, it works great for richness.
14. Can I cook it on high the whole time?
Yes, but check at 2½ hours to avoid overcooking.
15. Can I bake it instead?
Yes — bake covered at 375°F for 50–60 minutes.
16. Can I add herbs?
Yes, thyme, rosemary, or parsley work beautifully.
17. Can I use different cheeses?
Gruyère, Colby Jack, or Swiss all melt well.
18. Can I make it in an Instant Pot?
Yes, cook for 3 minutes on high pressure, quick release, then broil for browning.
19. Why are my potatoes watery?
Add a bit more flour next time or cook uncovered for last 30 minutes.
20. How do I keep them from sticking?
Grease the crockpot generously before layering.
