Slow Cooker Scalloped Potatoes

Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Make these scalloped potatoes with cheese, potatoes, and a slow cooker. How can you go wrong?

By Kattygirl

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Recipe Summary

prep:
25 mins
cook:
4 hrs 10 mins
total:
4 hrs 35 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.

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  • Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.

  • Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.

  • Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.

Cook's Note:

To lighten the recipe, use a sharp Cheddar made with 2% milk and skim milk. You can also add in ham or bacon or other yummy ingredients. It's a great way to use leftover Christmas ham.

Nutrition Facts

Per Serving:
576 calories; protein 23.9g; carbohydrates 54.5g; fat 29.9g; cholesterol 91.5mg; sodium 490.4mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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Bibi
Allstar
Rating: 4 stars
03/08/2020
This recipe was over-the-top, for us, in a couple of ways. For some, a pound of cheese is a good thing, but for us, it was a bit too much. I might try the recipe again, with half the recommended cheese. I used the specified 4 Tablespoons of chopped garlic, and again, it was too much, for us. As with the cheese, I think 1 Tablespoon would be ample. My only deviation was to put the chopped garlic in the butter and cook for about 2 minutes, before the flour. This took some of the edge off the garlic, and I'm really glad I put it in early, to give it some extra time to cook in the butter. I cooked the recipe on High for 4 hours, and the sauce separated, perhaps because there was not enough flour to hold all the fat together, during the cook. The potatoes were done, not mushy, still al dente, which we prefer. I am glad to know this dish can be prepared in the slow cooker. Thanks for sharing you recipe! Read More
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