There’s nothing more disappointing than realizing you’ve run out of oven space before you get to the potatoes. I can’t serve a holiday meal without potatoes! These crockpot scalloped potatoes totally save the day since I don’t need to clear out any oven space for them. I like to sauté the onions and make the sauce early on, then layer everything and let them cook while I finish making everything else– so easy. Topped with plenty of gooey cheddar cheese, these slow cooker scalloped potatoes are a must for my holiday table.
How to Store and Reheat
Store leftover slow cooker scalloped potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer (tightly wrapped in 2 layers of plastic and 1 layer of aluminum foil) for up to 3 months. Let thaw overnight in the refrigerator before reheating in 30-second bursts in the microwave or in a 350°F oven for 5-10 minutes, until warmed through.
Serving Suggestions
These crockpot scalloped potatoes are one of my favorite cheesy sides to serve at Thanksgiving, Christmas, or Easter. They taste delicious alongside a deep fried turkey, beef tenderloin, or brown sugar glazed ham.
How to Make Crockpot Scalloped Potatoes Step by Step
Sautée the Onion: Peel and slice 4 pounds of Yukon Gold potatoes into thin rounds about ¼-inch thick. Melt 2 tablespoons of unsalted butter in a saucepan set over medium heat. Once melted, add in ½ of a finely chopped large yellow onion and ¾ teaspoon of kosher salt. Cook for a few minutes until softened. Stir in 2 minced cloves of garlic. Add the Cream: Add in 1½ cups of heavy cream and 1 cup of low-sodium chicken broth. Add the Potatoes: Spray the crockpot with nonstick cooking spray. Layer ⅓ of the potatoes in the bottom of the pot. Top with Sauce and Cheese: Pour ⅓ of the cream mixture over the potatoes followed by a sprinkle of freshly grated Parmesan cheese. Layer the Potatoes, Sauce, and Cheese: Repeat 2 more times with the following: a layer of potatoes, cream mixture, sprinkle of Parmesan cheese until all ¾ cup of Parmesan has been used up. Cook the Potatoes: Cook on high for 4 hours until the potatoes are fork tender. Uncover the lid, and sprinkle 1½ cups of freshly shredded cheddar cheese over the top. Cover for 5-10 minutes to let the cheese melt. The potatoes may seem watery. Give them a stir and let them sit for a few minutes and the sauce will thicken. Finish with a sprinkle of chopped fresh thyme, if desired.
