Crockpot Scalloped Potatoes Are a Taste of Creamy Comfort

Winter is synonymous with indulgent and flavorful dishes, and that’s where scalloped potatoes come in. These creamy, rich, and cheesy delights bring comfort to any dinner, and the best part is that they’re effortlessly made in a trusty crockpot.

Scalloped Potatoes and Crockpots

Scalloped potatoes have layers of thinly sliced potatoes, a luscious cream sauce, cheese, and seasonings, which are all the best things in one. Traditionally baked, this dish can now be created stress-free in a crockpot with a method that will save you precious time without compromising on taste.

Unlike ovens, crockpots use gentle heat, allowing the potatoes to slowly reach tender perfection without the risk of overcooking. You don’t have to constantly stir it, and the deep capacity of a crockpot accommodates large batches, making it an ideal dish for gatherings. Crockpots also make transport easier.

How to Make Them

Ingredients:

3 lbs russet or Yukon gold potatoes, thinly sliced and soaked
1 onion, thinly sliced
3 cloves garlic, minced
2 cups shredded cheddar cheese
3 tbsp all-purpose flour
3 tbsp butter
2 cups milk
Salt and pepper, to taste

Instructions:

Grease the crockpot and prepare the white béchamel sauce.
Layer sliced potatoes, onions, garlic, cheese, and béchamel in the crockpot.
Cook on low flame for 6 to 8 hours until fork-tender.
Remove the lid and cook for an additional 30 minutes to condense and thicken the liquid.
Allow it to cool before serving.

Tips and Tricks

To make your dish even more delicious, soak the sliced potatoes for 30 minutes to remove excess starch to prevent them from sticking. For an extra something, you can add fresh thyme, rosemary, or sage between layers to add an earthy flavor.

You can up the saltiness with cubed smoked ham or crumbled bacon. Sliced mushrooms, bell peppers, or drained canned corn can make the dish extra filling. For a touch of heat, sprinkle chili flakes between layers. Lastly, swap half the regular potatoes with sweet potatoes for color and a hint of sweetness.