Crock Pot Scalloped Potatoes are a comforting and creamy side dish that is perfect for meals with family and friends. Cooking these potatoes in a slow cooker brings out their natural flavors while keeping them tender and delicious. This recipe allows you to set it and forget it, making it easy to enjoy a hearty side without spending too much time in the kitchen.
How to Make Crock Pot Scalloped Potatoes
Cooking these scalloped potatoes is a simple process that results in a delightful dish. Follow these steps to create this creamy delight that will impress everyone at your table.
Ingredients:
- 3 lbs Yukon gold potatoes (about 6 sliced 1/8″ thick)
- 1 onion (thinly sliced)
- 3 cups whole milk
- 3 Tbsp heaping of cornstarch
- 2 Tbsp prepared yellow mustard
- 2 1/2 tsp salt
- 3/4 tsp black pepper
- 8 oz white cheddar cheese (grated)
Directions:
- Begin by peeling and thinly slicing the Yukon gold potatoes. Place them into the slow cooker layer by layer.
- After adding a layer of potatoes, sprinkle some of the thinly sliced onion on top.
- In a bowl, whisk together the whole milk, cornstarch, yellow mustard, salt, and black pepper until well combined.
- Pour the milk mixture evenly over the layers of potatoes and onions in the slow cooker.
- Sprinkle the grated white cheddar cheese on the top.
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are tender and the cheese is bubbly.
- Once done, let it sit for a few minutes before serving.
How to Serve Crock Pot Scalloped Potatoes
Crock Pot Scalloped Potatoes are best served hot. They pair wonderfully with a variety of main dishes, such as roasted chicken, beef tenderloin, or even grilled vegetables. You can also sprinkle some extra cheese on top just before serving for an added cheesy goodness.
How to Store Crock Pot Scalloped Potatoes
To store any leftovers, allow the potatoes to cool completely before transferring them to an airtight container. They can be kept in the refrigerator for up to 3 to 5 days. If you want to freeze them, make sure to place them in a freezer-safe container. They can last for up to a month in the freezer.
Tips to Make Crock Pot Scalloped Potatoes
- Make sure to slice the potatoes evenly for even cooking. A mandoline slicer works great for this.
- If you’re short on time, you can use pre-sliced potatoes.
- Adjust the amount of cheese according to your taste. Feel free to mix in other cheese varieties for a different flavor profile.
- For a bit of crunch, add crushed crackers or breadcrumbs on top before the last hour of cooking.
Variation
You can add cooked bacon, caramelized onions, or spices like garlic powder and paprika to enhance the flavor of the dish. It adds a unique twist and makes it even more enjoyable.
FAQs
Can I use other types of potatoes?
Yes, you can use other types of potatoes like russet or red potatoes, but Yukon golds provide a creamy texture.
Can I make this recipe without cheese?
Yes, you can make it without cheese if you prefer a lighter version. Just adjust the milk and cornstarch to keep the sauce creamy.
How do I know when the potatoes are done?
The potatoes are done when they are tender and can be pierced easily with a fork. It usually takes about 6 to 8 hours on low or 3 to 4 hours on high in the slow cooker.
Crock Pot Scalloped Potatoes
Ingredients
Main Ingredients
- 3 lbs Yukon gold potatoes About 6 sliced 1/8″ thick
- 1 larger onion Thinly sliced
- 3 cups whole milk
- 3 Tbsp cornstarch Heaping
- 2 Tbsp prepared yellow mustard
- 2.5 tsp salt
- 0.75 tsp black pepper
- 8 oz white cheddar cheese Grated
Instructions
Preparation
- Peel and thinly slice the Yukon gold potatoes. Place them into the slow cooker layer by layer.
- After adding a layer of potatoes, sprinkle some of the thinly sliced onion on top.
- In a bowl, whisk together the whole milk, cornstarch, yellow mustard, salt, and black pepper until well combined.
- Pour the milk mixture evenly over the layers of potatoes and onions in the slow cooker.
- Sprinkle the grated white cheddar cheese on the top.
Cooking
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are tender and the cheese is bubbly.
- Once done, let it sit for a few minutes before serving.
