Slow Cooker Scalloped Potatoes
User Reviews
5
Slow Cooker Scalloped Potatoes
Description
This Scalloped Potatoes recipe layers red potatoes sliced thinly (1/8 inch) with a sauce made by whisking flour, chicken broth, and milk to create a smooth, creamy base. Gruyere and Parmesan cheeses are mixed with diced onion and fresh thyme for a fragrant, cheesy, and herbaceous topping between each potato layer. Butter is applied both inside the slow cooker and drizzled on top for richness.
Cooking on high for about 5 hours softens the potatoes fully while thickening the sauce into a velvety texture. The cheese melts through the layers, combining with the thyme for a flavorful, slightly nutty profile. The onion adds mild sweetness and depth without overpowering the dish.
This dish functions as a comforting side suitable for family meals or holidays, pairing well with roasted meats or simply served as a vegetarian main with a salad if vegetable broth is chosen. The slow cooker method frees up oven space and offers a hands-off way to achieve tender, creamy scalloped potatoes.
Use a mandoline slicer for evenly thin potato slices, or substitute dried thyme if fresh is unavailable. For gluten-free adaptation, omitting flour will result in a thinner but still tasty sauce. The dish keeps well and can be reheated gently.
Ingredients
- 2 1/2 lbs. red potato washed well and sliced into 1/8 inch pieces, unpeeled
- 2 tablespoons butter melted and divided
- 1/4 cup all-purpose flour
- 1 cup chicken stock or broth
- 1 cup milk
- 4 oz. gruyere cheese grated (about 1 1/2 cups)
- 2 oz. Parmesan Cheese grated (about 1/2 cup)
- 1 yellow onion finely diced
- 1 tablespoon thyme fresh leaves
- kosher salt to taste
- black pepper to taste
Instructions
- In a small bowl, whisk together the flour (1/4 cup), chicken broth (1 cup), and milk (1 cup) until smooth.
- In another small bowl, mix together the grated Gruyere cheese (4 oz.), grated Parmesan cheese (2 oz.), diced onion, and thyme leaves (1 tablespoon).
- Grease the bottom and sides of your slow cooker with 1/2 tablespoon of the butter (I used a paper towel to spread it around).
- Spread 1/3 of the potatoes in the bottom of your slow cooker.
- Top the potatoes with 1/3 of the cheese and onion mixture.
- Top with 1/3 of the chicken broth, flour, and milk mixture (about 2/3 cup).
- Season with a liberal amount of kosher salt and black pepper.
- Repeat two more times.
- Drizzle the remaining 1 1/2 tablespoons of melted butter on top.
- Cover and cook on high for 5 hours. Uncover and allow to sit for at least 15 minutes to allow the sauce to thicken.
- Serve immediately or keep warm in your slow cooker until you're ready to serve.
Notes
- Use a mandoline slicer to ensure evenly thin potato slices for consistent cooking.
- If fresh thyme is unavailable, substitute 1 teaspoon of dried thyme.
- For a vegetarian version, replace chicken broth with vegetable broth.
- To make gluten free, omit the flour; sauce will be thinner but still flavorful.
- Butter the slow cooker well to prevent sticking and enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 30mg | 10% |
| Sodium | 333mg | 14% |
| Potassium | 752mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 284mg | 28% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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