Slow Cooker Scalloped Potatoes with Cheese & Garlic Sauce Recipe

5 from 6 votes

Slow Cooker Scalloped Potatoes with Cheese & Garlic Sauce Recipe

This recipe for slow cooker scalloped potatoes is made with all real foods (no cans), can be made hours ahead, frees up oven space, and most importantly tastes amazing. Perfect for any holiday or special occasion.

Prep Time30

Cook Time6

Total Time6 30

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 249kcal

Author: Jami Boys

Equipment

5-6 quart slow cooker

Ingredients

3 tablespoons butter
1/4 cup flour*
1/2 teaspoon salt
1/4 teaspoon pepper
1½ cup milk
3 cloves garlic, minced
1½ cup shredded cheese, sharp cheddar, Fontina, Gruyere, Gouda, or a combination
8 medium potatoes (about 4 pounds), peeled and sliced thin with a mandoline or food processor
1/2 large onion, diced

Instructions

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.**

Notes

*To thicken the sauce with cornstarch to be gluten free:
Mix 1.5 tablespoons cornstarch with 1.5 tablespoons cold water, then pour into the sauce after adding the milk. Heat until thickened.

**Can be made a few hours in advance and refrigerated before cooking (after step 3). Start for 30 minutes on high first, then switch to low (or just add 15-30 minutes to the cooking time on high.) Note: I used to say this could be made the day before, but unless you soak the potatoes, you can get gray, odd-tasting potatoes around the edges. So now I only suggest a few hours before.

Nutrition