Cheesy Slow Cooker Potatoes

This creamy, cheesy crock pot scalloped potatoes recipe makes comfort food effortless. It’s the perfect side dish for holidays or any day you want a cozy, satisfying potato dish without standing over the stove. Slow cooking melds the flavors beautifully and softens the potatoes to a tender, melt-in-your-mouth texture.

I first made this recipe for a family dinner and everyone asked for seconds. It’s become my go-to when I want a crowd-pleasing side that’s both easy and impressive.

Ingredients

• Russet potatoes: three pounds sliced into thin rounds for creamy texture and even cooking
• Heavy whipping cream: one cup adds richness and smoothness to the sauce
• Low-sodium chicken broth: one quarter cup enhances flavor without overpowering
• Unsalted butter: four tablespoons contributes to a silky, luscious base
• Garlic: five cloves minced for a fragrant, savory punch
• Salt and black pepper: one teaspoon each to season and balance flavors
• Shredded cheddar cheese: two cups lends sharpness and melts beautifully
• Shredded Parmesan cheese: half a cup boosts the umami and adds a subtle nuttiness
• Dried parsley: one teaspoon optional for a pop of color and mild herbal note

Look for firm russet potatoes without green spots or bruises. Fresh garlic and freshly grated cheeses make a big difference in flavor. Use unsalted butter to control seasoning better.

Step-by-Step Instructions

Slicing Potatoes:

Cut the russet potatoes into quarter-inch thick slices. You can use a mandolin for uniform thickness or carefully slice by hand. Thinner slices cook faster and yield creamier layers.

Making the Cream Sauce:

In a small pot over low heat combine heavy whipping cream, chicken broth, butter, minced garlic, salt, and black pepper. Stir occasionally until the butter fully melts. Avoid boiling to keep the sauce silky. Remove from heat once mixed.

Layering Ingredients in the Crock Pot:

Add one third of the sliced potatoes to the crock pot. Pour half a cup of the prepared cream sauce over the potatoes. Sprinkle one third of the shredded cheddar and Parmesan cheeses on top. Repeat this layering two more times until all potatoes, sauce, and cheese are used.

Cooking:

Cover the crock pot and cook on high for three to four hours or on low for five to six hours. The potatoes should be fork tender and the cheese melted and bubbly.

Finishing Touch:

Optional sprinkle dried parsley over the top before serving for a fresh herbal note and a touch of color.

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My favorite ingredient has to be the garlic-infused sauce. It transforms simple potatoes into a dish bursting with flavor. I vividly remember the first time I served this to my family on a cold evening and how everyone eagerly passed the crock pot around, savoring every bite.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or oven to maintain creaminess. Avoid reheating too long or at too high a temperature to prevent drying out.

Ingredient Substitutions

Heavy cream can be substituted with half and half or whole milk for a lighter version but the sauce will be less rich. Use vegetable broth instead of chicken broth to make it vegetarian. Swap cheddar for mozzarella or Gruyere for a different cheese profile.

Serving Suggestions

Serve scalloped potatoes alongside roasted meats like chicken or beef. They also pair well with green vegetables such as steamed broccoli or a crisp green salad. For an extra indulgent twist, top with crispy bacon bits or fresh chives.

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Cultural Context

Scalloped potatoes have roots in European cuisine and became popular in American home cooking as a comforting casserole dish. Using a crock pot for scalloped potatoes adds convenience, allowing the slow heat to coax out layers of flavor with little effort.

Frequently Asked Questions

→ What type of potatoes work best?

Russet potatoes are ideal due to their starchy texture, which softens nicely and absorbs the creamy sauce well during slow cooking.

→ Can this be prepared ahead of time?

Yes, you can assemble the layers in the crock pot insert and refrigerate for a few hours before cooking, but it's best to cook immediately for optimal texture.

→ Is there a way to make it less rich?

Using half-and-half instead of heavy cream or reducing the cheese slightly will lighten the dish while keeping the flavor balanced.

→ How do I know when it's done?

The potatoes are ready when they're fork-tender and the sauce is bubbling gently around the edges, usually after 3-4 hours on high.

→ Can I add herbs or spices?

Adding fresh or dried herbs like parsley or thyme enhances flavor, while extra garlic or black pepper deepens the savory notes.