Scalloped Potatoes are one of my favorite ways to eat potatoes.
I guess that’s not a huge surprise considering they are covered in sauce and cheese, huh?
But what I don’t like about them is all the preparation needed while trying to make the rest of the meal, or fitting them into the oven when there’s a ham or something taking up most of the room (yes, we usually eat these with ham- not very imaginative, is it?).
So when I tried making scalloped potatoes in a slow cooker – and found out how good they were- well…I pretty much only make them this way now. I love being able to make them in advance (I’ve prepared them the night before and started cooking them in the morning) and not having to worry about oven space. And the recipe’s ingredients are all real food – no “cream of something” soup in sight. Whew.
I use whatever cheese I have on hand, so each time I make it, it’s a bit different. My kids like cheddar the best, of course, but my favorite is Fontina which has a nice bite to it. Make this with your favorite cheese and see how your family responds!
Easy Slow Cooker Scalloped Potatoes With Garlic
- 3 Tb. butter
- 1/4 c. flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1-1/2 c. milk
- 3 cloves garlic, minced
- 1-1/2 c. shredded cheese (sharp cheddar, Fontina, Gruyere, Gouda, or a combination)
- 8 medium potatoes, peeled and sliced thin with a mandoline or food processor
- 1/2 of a large onion, diced
- Make the cheese sauce: melt the butter in a medium saucepan. Stir the flour, salt and pepper. Gradually add the milk, whisking over medium heat until the sauce is thickened and bubbly. Add the garlic and 1 cup of the cheese, stirring to melt. Remove from the burner and set aside.
- Butter the crock of a 4 to 6 qt. slow cooker. Layer half of the potatoes evenly on the bottom, and sprinkle all of the diced onions over the potatoes. Pour half of the cheese sauce over the layers, spreading as needed to cover all the potatoes.
- Repeat with remaining potatoes and cheese sauce. Sprinkle the remaining 1/2 cup of cheese over the top.
- Cover and cook on low 6 to 7 hours or on high for 4 hours.
Makes 6-8 servings