Crockpot Scalloped Potatoes Easy Creamy Wellplated Com

Despite their omnipresence, scalloped potatoes have always been my least favorite side (unless we’re talking about these goat cheese studded Homemade Scalloped Potatoes). I don’t find them offensive; they just give me the all-around reaction of “meh.” I’ll pile a few on my plate because they are, you know, there, but my heart is never really in it. Until today. These crockpot scalloped potatoes taste of home cooking, pure comfort, and their texture is tender perfection. Using both buttery Yukon Gold potatoes AND sweet potatoes makes this recipe something extra special. And the signature scalloped potato sauce? Everything it should have been all along! While many scalloped potato dishes I’ve tried are swimming in a greasy, thin sauce that’s 99% heavy cream yet mysteriously bland (I’m still not sure how this is possible, but it’s true), the sauce for these crockpot scalloped potatoes is rich, cheesy, and packs real pizzazz from the use of fresh garlic, nutmeg, and dreamy white cheddar.

The Best Crockpot Scalloped Potatoes

Making scalloped potatoes in the slow cooker requires avoiding three major pitfalls: This scalloped potato recipe is also lighter than most, but I promise you won’t miss the heavy cream one bit. They taste completely decadent. Avoiding Soupy Potatoes. Place a layer of paper towels under the lid. The towel will absorb excess moisture. Be sure to also cook the potatoes on HIGH (more below). Make Your Potatoes Tender. If your potatoes turn out hard in the slow cooker, chances are your heat wasn’t high enough. Use the high (not low) setting on your slow cooker to ensure the potatoes cook through without becoming soupy. Just LOOK at that cheesy top and creamy sauce! Typically, the difference between scalloped and au gratin potatoes is the use of cheese. Instead of making these crockpot scalloped potatoes without cheese, I decided to break the rules and use cheese here too. So, I guess you could call these “slow cooker scalloped potatoes au gratin” or “crockpot scalloped potatoes”. Just promise me you’ll try them either way!

How to Make Crockpot Scalloped Potatoes

This scalloped potato recipe is foolproof, crowd-pleasing, and truly delicious! The creamy sauce guarantees you’ll be upping your cheesy potato recipe game and freeing up your oven at the same time too.

The Ingredients

Potatoes. I love blending both the buttery Yukon Golds and sweet potatoes for this recipe. Making the simple change of integrating sweet potatoes with the regular “white” potatoes gives the dish a much more interesting flavor profile. Not only do the sweet potatoes add beautiful color and sweet flavor to the dish, but they’re also packed with fiber and vitamin-A.

Butter. A must-have in scalloped potatoes for richness and flavor. All-Purpose Flour. Helps thicken the creamy, cheesy sauce and prevent the milk from curdling. Nonfat Milk. I chose to make these crockpot scalloped potatoes with nonfat milk, and it was perfect. No one will notice that these are lightened up.Freshly Grated Nutmeg. A little fresh nutmeg adds wonderful warmth, pairs well with the cheese, and catapults these potatoes to side dish stardom. Cheeses. Freshly grated sharp cheddar cheese and Parmesan cheese create the best flavor and texture. I recommend avoiding pre-shredded cheeses (grate your own from the block), as they won’t melt as nicely.

The Directions

Storage Tips

To Store. Refrigerate leftovers in an airtight storage container for up to 4 days. To Reheat. Rewarm potatoes in a baking dish in the oven at 350 degrees F.

Recommended Tools to Make Crockpot Scalloped Potatoes

Slow Cooker. Free up your oven space by making this recipe in the slow cooker.Mandoline. The best for fast, even potato slices.Cheese Grater. Mess-free and easy to clean.

Crockpot scalloped potatoes and ham or bacon would also be delicious. Cook and dice the bacon or ham before adding it to the recipe.