These Slow Cooker Scalloped Potatoes are the ultimate easy side dish for any meal. Thinly sliced potatoes are bathed in a rich, seasoned cream sauce, layered with cheddar and Parmesan cheese, and slow-cooked until perfectly tender. Minimal effort delivers maximum flavor, making this a go-to recipe for busy weeknights, family dinners, or holiday gatherings. Every bite is creamy, cheesy, and irresistibly comforting.
Ingredients
| INGREDIENTS | QUANTITY |
|---|---|
| Potatoes (peeled and thinly sliced) | 1.5 kg (about 3 lbs) |
| Heavy cream | 1 cup |
| Milk | 1 cup |
| All-purpose flour | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Onion powder | 1/2 teaspoon |
| Paprika | 1/4 teaspoon |
| Shredded cheddar cheese | 1 cup |
| Grated Parmesan cheese | 1/2 cup |
| Unsalted butter (cut into small pieces) | 1 tablespoon |
Instructions
-
Prepare the Slow Cooker
Lightly grease the inside of your slow cooker with butter or non-stick spray. -
Whisk the Cream Mixture
In a medium bowl, combine heavy cream, milk, flour, salt, pepper, garlic powder, and onion powder. Whisk until smooth to create a rich sauce for the potatoes. -
Layer Potatoes and Cheese
Place a layer of sliced potatoes in the slow cooker. Pour some of the cream mixture over the potatoes and sprinkle with cheddar and Parmesan. Repeat layers until all ingredients are used, finishing with a generous layer of cheese. -
Add Butter and Paprika
Dot the top with small pieces of butter and sprinkle paprika for color and a subtle smoky flavor. -
Cook Slowly
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until potatoes are fork-tender. -
Rest Before Serving
Let the scalloped potatoes sit for a few minutes after cooking to allow the sauce to thicken and flavors to meld. Serve warm and enjoy a creamy, cheesy masterpiece.
