Crock Pot Scalloped Potatoes With Cheese

Slow Cooker Scalloped Potatoes
Crockpot Scalloped Potatoes. Photo: Diana Rattray
    5 hrs 15 mins
Ratings (22)

Crock pot scalloped potatoes is one of the most popular recipes on this site, and it's easy to see why. The potatoes are super easy to fix and the slow cooker makes cooking a breeze.  It's also an excellent choice for a busy day meal, and the side dish doesn't take up oven space if you're working on a big dinner or holiday feast.

There are a number of things you could do to add different flavors to the recipe. I usually slice a peeled clove of garlic and rub it all over the sides and bottom of the cooker before buttering the inside. Or, saute a few tablespoons of shallots or minced onions in the saucepan before you add the flour.

What You'll Need

  • 5 medium potatoes, thinly sliced
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups milk
  • 1 to 1 1/2 cups shredded cheese

How to Make It

Butter the bottom and sides of the slow cooker crockery insert.

Turn the sliced 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, stirring constantly, 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 and cook on low 5 to 7 hours, stirring once or twice during the cooking time to keep the potatoes coated with the cheese sauce.

Serves 4.

You Might Also Like

  • Instead of thinly sliced potatoes cut the potatoes into 1/4-inch to 1/2-inch cubes.
  • Add about 1/4 cup of chopped onion to the butter and saute until just tender. Add the flour, salt, and pepper and proceed with the recipe.
  • For extra color and flavor, add a few tablespoons of minced green onion or red or green bell pepper. Or add some diced pimiento to the sauce.
  • For a freshly baked au gratin look, transfer the cooked potato mixture to a buttered baking dish. Combine 1 cup of soft fresh bread crumbs with 2 tablespoons of melted butter. Sprinkle the crumbs over the potatoes and bake at 400 F for about 10 to 15 minutes, or until browned.
  • Top the potatoes with extra cheddar cheese just before they're done and continue cooking until melted.

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