Crockpot Scalloped Potatoes

Creamy, cheesy, and comforting, these crockpot scalloped potatoes are a hassle-free side dish that will delight any crowd. Perfect for holidays or weeknight dinners.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

Potato Ingredients

3-4 pounds potatoes (Yukon Gold or Russet) Yukon gives a creamier texture.
1 large onion, thinly sliced (yellow or sweet onion)

Dairy Ingredients

2-3 cups milk (whole milk or half-and-half) For richer results, use half-and-half.
2 cups shredded cheese (sharp cheddar) Alternatives include Gruyère or Monterey Jack.

Seasonings

1-1.5 teaspoons salt Adjust to taste.
0.5 teaspoon ground black pepper

Method

Preparation

Wash and peel the potatoes if desired, then thinly slice them to about 1/8-inch thick.
Thinly slice the onion and set it aside.
In a medium bowl, whisk together the milk, salt, and pepper until well combined. Adjust the salt as needed.

Layering

Arrange a layer of potato slices in the crockpot, slightly overlapping.
Scatter a few onion slices over the potatoes, and then repeat, alternating layers until all potatoes and onions are used.
Pour the milk mixture evenly over the layered potatoes, pressing down gently to settle the milk.

Cooking

Sprinkle the shredded cheese evenly over the top.
Cover and cook on LOW for 6–8 hours. Check for doneness after 6 hours.
Let rest for 10–15 minutes before serving to allow the sauce to thicken.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 7gSodium: 480mgFiber: 3gSugar: 2g

Notes

For a richer sauce, substitute up to half of the milk with heavy cream. Use 2% milk for a lighter dish. Add a clove of minced garlic to the milk for added flavor. Store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 2 months.

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