I love scalloped potatoes, though now that I think about it, that’s not such a huge revelation considering they are covered in sauce and cheese, is it? Layers of potatoes, creamy white sauce, and cheese – yum.
But I actually didn’t make them very much because of all the preparation needed – slicing, sauce-making, layering, etc. Especially while trying to make the rest of a meal and then trying to fit them into the oven when there’s a ham, chicken, or something taking up most of the room (though we usually eat these with ham – it’s a classic combo we love).
So when I discovered that you could make scalloped potatoes in a slow cooker it seemed like the perfect solution. When I tried it I found that it was not only easy, making it in advance saved a lot of stress and it turned out fantastic! Like the perfect combo of cheesy, creamy potatoes.
Now? I haven’t made scalloped potatoes any other way in years, even when there is room in the oven.
There’s another thing you can do to make scalloped potatoes even easier to make- use a mandoline slicer (affiliate link) to cut even, uniform slices. It’s so much quicker than slicing with a knife and when the potatoes are all the same thickness, they cook more evenly. I also use a mandoline to shred cabbage for this slaw – I love how the pieces are not mushy at all and are a bit easier to eat.
My version of this recipe is of course all real food – no “cream of something” soup in sight. I like to add garlic and onions to scalloped potatoes even though it’s not usual – the onions and garlic meld with the potatoes and cheese for even more flavor, which is always a good thing, right?
I also use whatever cheese I have on hand, so each time I make it, it’s a bit different. My favorite is Fontina which has a nice bite to it, and the kids like cheddar the best, but Gruyere, Gouda, or any sharp cheese really, are all good.
- 3 Tb. butter
- ¼ c. flour
- ½ tsp. salt
- ¼ 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
- ½ 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 ½ cup of cheese over the top.
- Cover and cook on low 6 to 7 hours or on high for 4 hours.*
Note: this article was originally published in 2013 and has been updated with all new photos. Here is the original photo that still lives on Pinterest:
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