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?
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 the meal and then trying to fit them into the oven when there’s a ham or something taking up most of the room (yes, we usually eat these with ham – I know it’s not original, but I do enjoy that combination!).
So you can probably guess when I discovered that making scalloped potatoes in a slow cooker was easy, could be made in advance, and turned out fantastic that I would be all over that recipe! And now I pretty much only make them this way – and there’s always room in the oven for the rest of the meal.
My version of this recipe is of course all real food – no “cream of something” soup in sight. And I love to add garlic to scalloped potatoes even though it’s not traditional – cheese and garlic is a classic combo that gives these potatoes even more flavor.
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 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.
- Can be made up to a day in advance and refrigerated at this point before cooking - start for 1 hour on high first if cooking on low.
- Cover and cook on low 6 to 7 hours or on high for 4 hours.