Crockpot Scalloped Potatoes are a delightful blend of creamy comfort food perfect for any occasion. This savory potato dish captures the essence of traditional potato recipes while embracing the ease of slow cooker potato recipes. Whether you're planning for a holiday side dish or seeking easy crockpot side dishes for a weekday meal, this potato and cheese bake is sure to impress.
Ingredients
Scale:
3 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
2 cups sharp cheddar cheese, grated
1 cup heavy cream
1 cup whole milk
4 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons all-purpose flour
1 medium onion, finely chopped
Instructions
Peel and thinly slice the potatoes, aiming for uniform thickness. Soak in cold water for 30 minutes to remove excess starch.
In a saucepan, melt butter over medium heat. Add garlic and onions, sautéing until translucent.
Stir in flour to form a roux, cook for an additional minute.
Slowly whisk in milk and cream, then stir in grated cheese, thyme, rosemary, salt, and pepper until smooth.
Layer half of the potatoes in the crockpot, pour half of the sauce over them, then repeat layers.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender.
