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.
