Easy cheesy scalloped potatoes bake right in the slowcooker and still get a golden brown crispy edge to them thanks to the aluminum foil trick we use. Serve these for a delicious holiday meal or special Sunday dinner with a glazed ham, pulled pork, or roast chicken.
PREP TIME 20 minutesminutes
COOK TIME 3 hourshours
TOTAL TIME 3 hourshours20 minutesminutes
YIELD 8servings
Ingredients
3poundsrusset potatoesabout 6 small potatoes, peeled and sliced 1/4-inch thick
1 1/4cupheavy creamdivided
1 1/4cupchicken stock
4 1/2tbspcornstarch
4tspminced garlic
1/2tspdried thyme
1/2tspkosher salt
1/2tsppepper
3/4cupshredded sharp cheddar cheesebe sure to use just regular "sharp cheddar" and not "extra sharp cheddar," see notes
3/4cupshredded Monterey Jack cheesesee notes
1tbspbutter
Instructions
Prep the Potatoes and Cheese Sauce
Place the peeled and sliced potatoes in a large microwave-safe mixing bowl. Add just 2 tablespoons of the cream and stir. Cover loosely with plastic wrap and microwave on HIGH for 8 minutes. Stir them once or twice as they cook.
While the potatoes are cooking, line the Crock pot with an aluminum foil collar. See photos in post above for reference. Spray the entire bowl and foil with cooking spray.
In a medium microwave-safe mixing bowl, whisk together 1 cup plus 2 tablespoons of heavy cream, the chicken stock, cornstarch, minced garlic, dried thyme, and salt and pepper.
When the potatoes are done, transfer the plastic wrap to the bowl of cream and loosely cover it. Cook the cream for 5 minutes, whisking it half way through cooking.
While the cream is cooking, shred the cheeses and set aside.
When the cream is finished cooking, whisk it thoroughly to combine the cornstarch that may have settled on the bottom of the bowl. The mixture will quickly thicken with a minute or so of whisking. Add the shredded cheese to the bowl and whisk it in until smooth.
Pour the cream mixture over the potatoes and stir everything together. Be sure to separate each slice of potato so the cheese sauce can get in between all the layers. You may find a pair of forks or your fingers help this along.
Pour the potato mixture into the prepared Crock Pot. Smooth the potatoes out into an even layer and adjust the slices so the top looks pretty. Use the back of a cooking spoon or spatula to firmly press down on the potatoes to ensure there are no large pockets of air.
Spread softened butter over a piece of parchment paper. Lay it butter side down on top of the potatoes and press into place. Cover the slowcooker with the lid.
Crock Pot Cooking Instructions
Low Heat: Cook the potatoes for 4 - 5 hours.
High Heat: Cook the potatoes for 3 - 4 hours.
Serving Tips
When the scalloped potatoes are tender and cooked through, remove the parchment paper and foil. Sprinkle fresh chives or parsley over the top and serve directly from the slowcooker.
Recipe Notes
Notes about Cheese:
I strongly recommend buying a brick of sharp cheddar cheese and a brick of Monterey Jack cheese and shredding them with a box grater by hand rather than buying pre-shredded cheese. For a holiday dinner, it will taste so much better and they will both melt perfectly into the warm cream sauce.You can reserve some of the cheese for sprinkling on the top of the potatoes if you like your scalloped potatoes very cheesy-looking, we just prefer the cheese mixed into the sauce.Do not use extra-sharp cheddar cheese in this recipe, it become grainy when it melts.