Description
Slow cooker scalloped potatoes are the epitome of comfort food perfection. Tender slices of Yukon Gold or Red potatoes are layered with a rich, creamy cheese sauce and cooked to perfection in the convenience of your slow cooker. This dish is a true crowd-pleaser, delivering all the decadence of traditional scalloped potatoes with the ease of a hands-off cooking method. Whether you’re serving it as a side dish for a family dinner or bringing it to a potluck, slow cooker scalloped potatoes are sure to impress and satisfy.
Ingredients
- 3 pound Yukon Gold or Red potatoes, thinly sliced
- 1 1/2 cup shredded sharp cheddar cheese
- 10 1/2 ounce condensed cream of chicken soup
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 1/2 large onion, thinly sliced
Instructions
1. To begin, you’ll want to sauté the onion to develop its flavors. In a small skillet, melt the butter over medium heat and add the sliced onion. Cook until the onion is slightly softened, about 4-5 minutes.
2. Next, prepare the creamy cheese sauce that will coat the potatoes. In a medium bowl, combine the shredded cheddar cheese, cream of chicken soup, heavy cream, garlic powder, dried thyme, salt, and black pepper. Stir until the mixture is well blended and the ingredients are evenly distributed.
3. Now, it’s time to assemble the slow cooker scalloped potatoes. Grease the slow cooker with non-stick spray to prevent sticking. Place half of the sliced potatoes in the bottom of the slow cooker, seasoning each layer with a pinch of salt. Top the potatoes with all the sautéed onions, then pour half of the cheese sauce over the onions.
4. Repeat the layers, adding the remaining potato slices and pouring the remaining cheese sauce over the top. Finally, pour the remaining 1/2 cup of heavy cream evenly over the entire dish.
5. Cover the slow cooker and cook the scalloped potatoes on high for 3-4 hours or on low for 5-6 hours, until the potatoes are tender and the sauce is bubbly. To ensure the perfect texture, allow the dish to rest with the lid off for about 15 minutes before serving. This resting period will help the sauce thicken up nicely.
6. When you’re ready to serve, simply scoop out portions of the slow cooker scalloped potatoes and enjoy their creamy, cheesy goodness. If desired, garnish with fresh parsley for a pop of color and flavor.
Notes
To prevent your slow cooker scalloped potatoes from becoming watery, be sure to slice the potatoes evenly and salt the layers as you assemble the dish. This helps draw out excess moisture. Additionally, avoid overloading the slow cooker, as this can impede proper evaporation. If the sauce seems too thin, you can always let the dish rest a bit longer with the lid off to thicken it up.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 2 grams
- Protein: 10 grams
- Cholesterol: 50 milligrams