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Crockpot Scalloped Potatoes

Crockpot Scalloped Potatoes Recipe

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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 lbs Yukon gold potatoes, sliced 1/8 inch thick
  • 1 medium yellow onion, thinly sliced
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 tsp salt, plus extra for layering
  • ½ tsp black pepper
  • ¼ tsp ground nutmeg
  • 1 cup shredded Gruyère cheese
  • Fresh thyme or chives, for serving

Method
 

  1. Melt butter in a saucepan over medium heat. Add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Slowly whisk in milk until thickened, 3 to 5 minutes. Off heat, stir in salt, pepper, and nutmeg.
  2. Butter the slow cooker. Layer one third of potatoes, half the onion, and a pinch of salt and pepper. Repeat with another third of potatoes and remaining onion, then top with last third of potatoes.
  3. Pour sauce over the potatoes, press down gently, cover, and cook on low 4 to 5 hours until fork-tender.
  4. During the last 30 minutes, sprinkle cheese on top, cover, and let melt until bubbly and golden. Turn off, rest 15 minutes, then serve with fresh thyme or chives.

Notes

Cook time is based on the low setting; if using high, the potatoes will be done in 2 to 3 hours. A 15-minute rest after cooking helps the sauce firm up so servings hold their shape. If the cheese browns before the potatoes are fully tender, cover loosely with foil and continue cooking.