Crockpot Scalloped Potatoes are an easy and impressive slow cooker side dish - the best of both worlds! Tender potatoes are served in a garlicky, cheesy, and deliciously seasoned cream sauce. Using the Crockpot makes this classic side dish so easy!
3lbYukon gold potatoes(peeled and thinly sliced -- preferably with a mandolin)
2cupsheavy whipping cream
½cuplow sodium chicken broth
1½tablespooncorn starch
2½teaspoonssalt
2clovesgarlic(minced)
1teaspoondried parsley
½teaspoondried thyme
¼teaspoonblack pepper
1½cupsshredded mozzarella or Gruyere cheese
2tablespoonsgrated Parmesan cheese
Instructions
Lightly grease a 3-4 quart crockpot.
Thinly slice potatoes (ideally with a mandolin) and place in the prepared slow cooker.
In a large glass measuring cup, stir together cream, broth, corn starch, salt, garlic, parsley, thyme and pepper.
Pour the sauce over the potatoes in the crockpot and put the lid on.
Cook on low for 4 hours. Stir gently (the top layer may look a little brown if it has not been covered in sauce -- that is okay! Just give them a stir) and top with mozzarella and Parmesan cheese.
Put the lid on, turn the slow cooker to high and cook an additional 1-1.5 hours until potatoes are tender (you can also cook on low, but it may take longer for the sauce to thicken).
Video
Notes
Tips and tricks:Cooking potatoes in the slow cooker can have varying results depending primarily on your slow cooker brand and size, and the thickness of the potatoes. Here are some tips to help you see success:
know your slow cooker: does it generally run hotter or cooler? Factor that in to your cook time.
Are your potatoes very thin, sliced with a mandolin? Factor that in to your cook time. I have tested this recipe with mandolin-sliced potatoes, so my cook time may be quicker than yours.
Is your slow cooker very full or half empty, or less? The fuller a crockpot is, the longer it will take to cook. If you use a slow cooker that is larger than the one called for (or even a 4 qt rather than a 3 qt), you could have a shorter cook time.
Ingredients and Substitutions:
Potatoes: you can use any kind of potato you like here, but Yukon gold will have the best texture in the end. If you like, you can leave the peel on for extra fibre!
Cream: do not substitute a lighter cream here -- heavy cream can withstand a long cook period and will not separate. It also makes for a thick and richly flavored sauce.
Tips and tricks:These slow cooker scalloped potatoes will be quite saucy when you are ready to serve. I like it this way because as it cools, the starch from the potatoes and corn starch will continue to thicken the sauce.