SLOW COOKER CHEESY SCALLOPED POTATOES

These Easy, Crock Pot Scalloped Potatoes are a savory, hearty, and cheesy side dish of potatoes. Made with the help of a your slow cooker for a dish that pairs well with every meal or special holiday dinners.

One of the best things about these cheesy potatoes is all of the hard work is done early; then you just let them cook in the slow cooker until you are ready to enjoy.

 

INGREDIENTS

  • 6 large potatoes, peeled and thinly sliced
  • 1 onions thinly sliced
  • 5 tablespoons butter
  • 2 cloves garlic
  • 5 tablespoons flour
  • 2 cups milk
  • 2 cups chicken broth
  • ½ teaspoon each pepper, thyme and poultry seasoning
  • ¼ teaspoon seasoning salt
  • 1 teaspoon dry mustard powder
  • 2-3 cups cheese (use your favorite, I love sharp cheddar and Gruyere)

 

INSTRUCTIONS

  1. Melt butter in a saucepan on the stove. Add garlic. Add in flour and stir until blended. Let cook 1 minute.
  2. Pour in milk while whisking and continue to whisk until incorporated and no lumps remain. Add in chicken broth and seasonings. Stir over medium heat until thick and bubbly.
  3. Spray inside of slow cooker with cooking spray. Layer ⅓ of potatoes, ½ of onions and 1 cup of sauce. Repeat layers ending with the remaining potatoes & sauce.
  4. Cook on high 4-5 hours. Sprinkle with cheese, turn off slow cooker and cover to allow cheese to melt.
  5. Once done potatoes can be kept on warm for up to 2 hours. To thicken up sauce (if required) turn off slow cooker for about 20 minutes before serving.

HOW TO STORE AND REHEAT

Your leftover scalloped potatoes can be stored in the fridge in a sealed container for up to two days. To reheat these potatoes, microwave them for 1 minute, stir, then microwave for one additional minute. Keep in mind that microwave temperatures vary. If they need to be a little warmer, add on time in 30-second increments.

You can also freeze these slow cooker scalloped potatoes! Once they have completely cooled, transfer them into a freezer-safe, air-tight container. They will last in the freezer for up to 6 weeks. When you are ready to eat them, thaw them completely in the fridge, then heat as directed above.