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If you are looking to elevate your comfort food game, this Crockpot Scalloped Potatoes Recipe is an absolute treasure that brings creamy, cheesy layers of tender Yukon Golds and sweet potatoes together in perfect harmony. Slow cooker magic transforms humble spuds into a velvety, herb-scented delight that melts in your mouth and makes any meal feel like a special occasion. Whether you’re feeding a crowd or just craving that cozy side dish, this recipe delivers exceptional flavor and texture with minimal fuss.
Ingredients You’ll Need
This Crockpot Scalloped Potatoes Recipe calls for a handful of simple, straightforward ingredients that work beautifully in unison. Each component plays a key role, whether it’s the buttery richness, the subtle sweetness from the potatoes, or the savory kick from fresh herbs and cheeses.
- Yukon Gold potatoes (2 ¾ cups peeled, 1/4-inch sliced): These add a creamy texture and hold their shape well while cooking.
- Sweet potatoes (2 ¾ cups peeled, 1/6-inch sliced): Slightly thinner slices lend natural sweetness and vibrant color.
- Kosher salt (about 1 1/2 to 2 teaspoons plus more for sauce): Essential for seasoning the layers deeply and enhancing all the flavors.
- Freshly ground black pepper (about 1 to 1 1/2 teaspoons plus a pinch for sauce): Adds a gentle heat and brightness that balances the creaminess.
- Unsalted butter (4 tablespoons or 1/4 cup): Creates a luscious base for the sauce with rich depth.
- Yellow onion (¼ cup finely diced): Builds natural sweetness and aromatic complexity.
- All-purpose flour (¼ cup): Gives body to the sauce, ensuring it’s thick and silky.
- Minced garlic (2 cloves): Offers a savory undertone that complements the cheeses.
- Nonfat milk (2 cups): Makes the sauce creamy without weighing it down.
- Freshly grated nutmeg (¼ teaspoon): Adds a warm, subtle spice enhancing the dish’s overall richness.
- Sharp cheddar cheese (1 cup freshly grated): Melts into a velvety, flavorful sauce with a perfect tang.
- Fresh thyme (2 teaspoons chopped): Herbs introduce an uplifting, fragrant note that keeps each bite exciting.
- Parmesan cheese (¼ cup freshly grated): Sprinkled on top for a golden, slightly crispy finish with savory punch.
How to Make Crockpot Scalloped Potatoes Recipe
Step 1: Prepare the Slow Cooker and Layer the Potatoes
Start by generously coating the inside of your 6-quart slow cooker with cooking spray to ensure nothing sticks. Begin layering your potato slices in alternating fashion—Yukon Gold, sweet potato, Yukon Gold, and so on. Make sure to season each layer generously with kosher salt and freshly ground black pepper. This step is crucial because the salt and pepper will infuse the potatoes as they cook, preventing any blandness. Layer patiently until all your beautifully sliced potatoes have been used up.
Step 2: Make the Creamy Cheese Sauce
The magic really comes with the sauce. Melt butter on medium heat in a saucepan, then add the finely diced onion, cooking until it softens and turns translucent—about 4 minutes. Sprinkle the flour on top and whisk consistently until the mixture turns golden and gives off a nutty aroma, roughly 1 minute. Next, stir in the minced garlic and cook for 30 seconds to release its fragrance. Gradually whisk in the nonfat milk a little at a time, smoothing out any lumps and continuing until the sauce thickens and starts to bubble, about 6 to 8 minutes. Remove the saucepan from heat and stir in the nutmeg, sharp cheddar cheese, and half of the fresh thyme until melted into a silky, luscious sauce. Season the sauce with a pinch of salt and pepper, tasting to adjust perfectly.
Step 3: Assemble and Cook in the Crockpot
Pour the velvety cheese sauce evenly over your layered potatoes in the slow cooker, then give the cooker a gentle jiggle to help the sauce seep through the layers without stirring. Now comes a clever trick: cover the slow cooker with a triple layer of paper towels draping over the edges, then place the lid on top of the towels. This helps absorb excess moisture and prevents sogginess. Cook on high for 2 1/2 to 4 hours until the potatoes are fork-tender. Timings vary by slow cooker, so start checking around 2 1/2 hours and continue monitoring until done. Swap out the paper towels halfway through if necessary.
Step 4: Finish with Parmesan and Thyme for a Golden Crust
When your potatoes are tender, remove the paper towels and lid and sprinkle the top with freshly grated Parmesan and the remaining chopped thyme. Cook uncovered on high for another 10 minutes to melt the cheese and create an irresistible golden, slightly crisp crust. This finishing touch elevates the texture and flavor, turning good into unforgettable.
How to Serve Crockpot Scalloped Potatoes Recipe
Garnishes
A sprinkle of fresh herbs like chives, parsley, or extra thyme can brighten the dish instantly. For a bit of color and tang, a small dollop of sour cream on top adds lovely creaminess and contrast. These simple garnishes can turn the scalloped potatoes into a focal point on your dinner table.
Side Dishes
This Crockpot Scalloped Potatoes Recipe pairs perfectly with roasted meats such as juicy chicken, or a classic beef roast. A crisp green salad or steamed green beans balance the richness beautifully while adding fresh crunch to the meal.
Creative Ways to Present
For a fun twist, serve the scalloped potatoes in individual ramekins for personal portions, topped with a little extra Parmesan browning under a broiler before serving. Or try layering thin slices of mushroom or caramelized onions in the slow cooker for additional flavor depth. Presentation doesn’t have to be complicated to be impressive.
Make Ahead and Storage
Storing Leftovers
After enjoying your Crockpot Scalloped Potatoes Recipe, store any leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes may thicken as they cool; simply reheat gently with a splash of milk to bring back that creamy consistency.
Freezing
You can freeze leftover scalloped potatoes by transferring them into a freezer-safe container. For best quality, consume within 1 month. Thaw overnight in the fridge before reheating to maintain the luscious texture.
Reheating
Rewarm leftovers either in the microwave or on the stovetop over low heat. If reheating in a slow cooker, add a little milk or cream to keep the sauce smooth and prevent drying out. Stir occasionally and reheat until warmed through without boiling, as high heat can separate the cheese sauce.
FAQs
Can I make this recipe with only one type of potato?
Absolutely! Using all Yukon Gold potatoes or all sweet potatoes will still yield delicious results. Just keep in mind that Yukon Golds provide creaminess, while sweet potatoes add natural sweetness and color, so mixing them gives the best balance.
Do I need to peel the potatoes?
Peeling the potatoes is recommended for this recipe to ensure smooth texture and an elegant presentation. However, leaving the skins on can add rustic charm and extra nutrients if you prefer.
Can I use whole milk or cream instead of nonfat milk?
Yes! Whole milk or light cream will make the sauce even richer and creamier. If you prefer a lighter dish, stick to nonfat milk as written.
Is it possible to double or halve this Crockpot Scalloped Potatoes Recipe?
You can definitely adjust the quantities to fit your needs. Just be mindful of your slow cooker’s size, and adjust cooking times slightly for thicker or thinner layers.
What if I don’t have fresh thyme?
Dried thyme can substitute in a pinch but use about one-third of the amount called for with fresh to avoid overpowering the dish. Alternatively, rosemary or sage would also complement the flavors wonderfully.
Final Thoughts
This Crockpot Scalloped Potatoes Recipe is a spectacular way to bring warmth, comfort, and elegance to your table with minimal effort. Perfectly creamy, layered with tender potatoes and rich cheese sauce, it promises smiles around every bite. Trust me, once you try it, this slow cooker star will become your go-to for family dinners and special gatherings alike. Happy cooking!
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Crockpot Scalloped Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 50 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
Creamy and tender Crockpot Scalloped Potatoes made with layers of Yukon Gold and sweet potatoes, cooked slowly with a rich cheese sauce infused with fresh thyme and nutmeg. This slow cooker recipe saves oven space and yields perfectly tender potatoes with a golden, cheesy crust.
Ingredients
Potatoes
- 2 ¾ cups Yukon Gold potatoes, peeled and 1/4-inch sliced (about 1 pound or 3–4 medium potatoes)
- 2 ¾ cups sweet potatoes, peeled and 1/6-inch sliced (about 3/4 pound or 2 medium/large potatoes)
- Kosher salt, about 1 1/2 to 2 teaspoons, plus 1/4 to 1/2 teaspoon for the sauce
- Freshly ground black pepper, about 1 to 1 1/2 teaspoons for the potatoes, plus 1/8 to 1/4 teaspoon for the sauce
Sauce
- 4 tablespoons unsalted butter (1/4 cup)
- ¼ cup finely diced yellow onion (about 1/2 of a small onion)
- ¼ cup all-purpose flour
- 2 cloves garlic, minced (about 1 teaspoon)
- 2 cups nonfat milk
- ¼ teaspoon freshly grated nutmeg
- 1 cup freshly grated sharp cheddar cheese (about 2 1/2 ounces)
- 2 teaspoons chopped fresh thyme
- ¼ cup freshly grated Parmesan cheese
Instructions
- Prepare the slow cooker: Generously coat the inside of a 6-quart slow cooker with cooking spray to prevent sticking. If using a smaller slow cooker, adjust the quantity of ingredients accordingly as noted.
- Layer the potatoes: Place a layer of potato slices at the bottom of the slow cooker, alternating Yukon Gold and sweet potatoes. Sprinkle generously with kosher salt and freshly ground black pepper. Repeat layering potatoes and seasoning until all are used.
- Make the sauce: In a medium saucepan over medium heat, melt butter with diced onion and sauté until onion softens and becomes translucent, about 4 minutes. Sprinkle the flour over the onion and whisk constantly until the mixture turns golden and fragrant, about 1 minute. Add minced garlic and cook for 30 seconds more. Gradually pour in the milk in small splashes, whisking constantly to avoid lumps. Continue to cook over medium-high heat, stirring constantly, until the sauce bubbles and thickens, approximately 6-8 minutes.
- Finish the sauce: Remove the saucepan from heat and stir in freshly grated nutmeg, sharp cheddar cheese, and half of the chopped thyme. Whisk until the cheese melts and the sauce is smooth and rich. Add 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, then taste and adjust seasoning if necessary.
- Combine and cook: Pour the cheese sauce evenly over the layered potatoes in the slow cooker. Gently jiggle the pot to help the sauce seep through layers without stirring. Drape a triple layer of paper towels over the slow cooker opening, letting sides overhang, and then place the lid on top of the paper towels. This absorbs excess moisture during cooking.
- Slow cook potatoes: Cook on high for 2 1/2 to 4 hours until potatoes are tender. Check for doneness starting at 2 1/2 hours, then every 15-30 minutes. Replace paper towels if they become soggy halfway through cooking to maintain proper moisture balance.
- Crisp the topping: Once potatoes are tender, uncover and sprinkle Parmesan cheese and remaining thyme over the top. Continue cooking uncovered on high for 10 minutes to melt cheese and crisp the surface.
- Serve: Serve scalloped potatoes immediately or keep warm in the slow cooker for up to 1 hour before serving.
Notes
- Use a 6-quart slow cooker for this recipe. For smaller slow cookers, reduce potato quantities proportionally.
- The triple paper towel layer between the slow cooker and lid helps absorb moisture and prevent the potatoes from becoming too watery.
- Slice sweet potatoes slightly thinner than Yukon Gold potatoes to ensure even cooking.
- If you prefer a richer sauce, substitute whole milk or add a splash of cream.
- Fresh thyme can be substituted with dried thyme, using about 1 teaspoon instead of 2 teaspoons fresh.
