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.
Click the arrow for the printable recipe!