Crock Pot Scalloped Potatoes
These cheesy Crock Pot Scallop Potatoes make a great side dish. It is perfect served along side my crock pot pulled pork sandwiches.
Homemade scalloped potatoes are so much better than the boxed kind. In a pinch, the boxed kind works. It even works in this Crock Pot Beefy Ranch Potato Casserole , but we all know homemade is always better.
To slice the potatoes as thin as they will need to be you are going to need a mandolin. A mandolin (affiliate link) is one of those handy dandy kitchen gadgets that you will think that you will never use it again.
Let me tell you once you have one of these babies on hand you are going to be using it all the time. Once you make these scalloped potatoes you can then make this Crock Pot Vegetable Lasagna Recipe that is to die for! But you'll need that handy dandy mandolin to make it also.
How to make Crock Pot Scalloped Potatoes
- 8 medium russet potatoes thinly sliced (about 4 cups)
- 3 cups milk
- 3 tablespoons flour
- 3 tablespoons butter
- 1 teaspoon pepper
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- 2 cups sharp cheddar cheese, divided
- Thinly slice the potatoes with a mandolin on the thinest slicing blade setting.
- As you slice the potatoes place the slices in a large bowl of salted cold water and set aside.
- In a medium saucepan melt the butter.
- Add the flour, pepper, paprika and salt. Whisk until combined.
- Cook on medium high for 2 minutes whisking the entire time.
- Slowly add 1 cup of milk to the saucepan and whisk until combined.
- Add the remaining milk to the pan and cook for 5 minutes, whisking until the sauce has thickened.
- Remove the saucepan from the heat and add 1 cup of shredded sharp cheddar cheese and mix until combined. Set aside.
- Drain the potato slices in a colander well, removing as much water as possible.
- Grease the bottom of a 6-quart crock pot.
- Cover the entire bottom of the crock pot with a double layer of potato slices.
- Spread 1 cup of the cheese sauce over the entire surface of the potato layer.
- Repeat 3 more times ending with a layer of cheese sauce.
- Place a triple layer of paper towels over the top of the crock pot and place the lid on.
- Cook for 4 hours on low. 30 minutes before the end of cooking time spread the remaining cheddar cheese over the top and replace the paper towels. Cover and cook until the cheese is melted and the potatoes are tender.
Crock Pot Scalloped Potatoes
Ingredients
- 8 medium russet potatoes thinly sliced (about 4 cups)
- 3 cups milk
- 3 tablespoons flour
- 3 tablespoons butter
- 1 teaspoon pepper
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- 2 cups sharp cheddar cheese (divided)
Instructions
- Thinly slice the potatoes with a mandolin on the thinest slicing blade setting.
- As you slice the potatoes place the slices in a large bowl of salted cold water and set aside.
- In a medium saucepan melt the butter.
- Add the flour, pepper, paprika and salt. Whisk until combined.
- Cook on medium high for 2 minutes whisking the entire time.
- Slowly add 1 cup of milk to the saucepan and whisk until combined.
- Add the remaining milk to the pan and cook for 5 minutes, whisking until the sauce has thickened.
- Remove the saucepan from the heat and add 1 cup of shredded sharp cheddar cheese and mix until combined. Set aside.
- Drain the potato slices in a colander well, removing as much water as possible.
- Grease the bottom of a 6-quart crock pot.
- Cover the entire bottom of the crock pot with a double layer of potato slices.
- Spread 1 cup of the cheese sauce over the entire surface of the potato layer.
- Repeat 3 more times ending with a layer of cheese sauce.
- Place a triple layer of paper towels over the top of the crock pot and place the lid on.
- Cook for 4 hours on low. 30 minutes before the end of cooking time spread the remaining cheddar cheese over the top and replace the paper towels. Cover and cook until the cheese is melted and the potatoes are tender.
Nutrition
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Laura | Food Fun Family
This looks amazing! Thanks for sharing with the Delicious Dishes Recipe party this week!
Shirley Wood
This is my kind of recipe! Thanks for sharing with us at Merry Monday. Now I want some.
Patti
I love making dishes like this in my slow cooker. You're right, it's way better than the stuff from a box. It;s so convenient. Do you think you could assemble this in the removable crock the night before and then stick it into the slow cooker and turn it on the next morning. I'm thinking of Sunday mornings when we run out the door to church.
Arlene Mobley
Patti
These Scalloped Potatoes would be perfect for a Sunday morning breakfast. The only problem I think that could come up if you assemble this the night before is that the potatoes might turn brown. You could mix it up ahead of time and lay plastic wrap over the top being sure to have it flush against the ingredients so no air can get to it. That should keep the potatoes from browning.
Or you could put all the ingredients except the potatoes in the crock pot then keep the sliced the potatoes in a bowl of water in the fridge then the next morning you could drain them well and mix them into the other ingredients. Either way it will help save time in the morning.