Creamy Crock Pot Scalloped Potatoes

This slow cooker recipe creates a rich and creamy potato side dish without requiring any canned condensed soups. It is a convenient option for holiday gatherings or potlucks since it can be prepped in advance and cooked slowly.

List of ingredients

• 3 lbs Yukon gold potatoes – sliced 1/8″ thick for even cooking.
• 1 onion – thinly sliced to add aromatic flavor.
• 3 cups whole milk – provides the creamy base for the sauce.
• 3 Tbsp heaping cornstarch – used to thicken the sauce without a roux.
• 2 Tbsp prepared yellow mustard – adds depth and a golden color.
• 2 1/2 tsp salt – enhances all the flavors.
• 3/4 tsp black pepper – provides a subtle spicy note.
• 8 oz white cheddar cheese – grated to add richness and thickness.

step-by-step instructions

1. Prepare the Pot: Grease the interior of your slow cooker with oil or cooking spray to prevent the potatoes from sticking to the sides.
2. Layer the Base: Place one-third of the sliced onions, sliced potatoes, and grated cheese into the bottom of the pot.
3. Repeat Layers: Repeat the layering process two more times, ensuring the final top layer consists of potatoes and shredded cheese.
4. Mix the Sauce: In a large measuring cup, whisk together the whole milk, cornstarch, yellow mustard, salt, and black pepper until the cornstarch is fully dissolved.
5. Add Sauce: Pour the milk mixture evenly over the assembled layers of potatoes and cheese.
6. Slow Cook: Set the crock pot to high and cook for 3 to 4 hours, or until the potatoes are tender and the sauce is bubbly and golden.
7. Rest and Set: Turn off the heat and allow the casserole to sit unplugged for 20 minutes before serving to let the sauce thicken completely.

Selecting the Right Potatoes

Benefits of Yukon Gold Potatoes

Yukon Gold potatoes are a waxy variety that holds its shape well during long cooking times. They have a naturally buttery flavor and a creamy texture that blends perfectly with the milk sauce.

Using Red Potatoes as an Alternative

Red potatoes are also waxy and work well in this recipe. If you use them, you can leave the skins on for added texture, provided you scrub them thoroughly before slicing.

Why to Avoid Russet Potatoes

Russet potatoes are too starchy for this specific cooking method. They tend to break down and crumble, which can result in a mushy consistency rather than distinct, tender slices.

Slicing and Preparation Tips

Using a Mandoline for Consistency

A mandoline slicer is the most efficient way to get perfectly even 1/8-inch slices. This ensures that every potato piece cooks at the same rate, preventing some from being hard while others are overdone.

Precision Slicing with a Knife

If you do not have a mandoline, use a sharp chef’s knife with a smooth blade. Keep your slices consistent in thickness to ensure the sauce penetrates every layer evenly.

Preventing Potato Discoloration

To stop sliced potatoes from oxidizing and turning orange, soak them in cold water for up to 12 hours in the refrigerator. Drain them thoroughly before layering them into the slow cooker.

Sauce Customization and Thickening

The Role of Cornstarch

Cornstarch acts as the thickening agent that replaces a traditional flour-based roux. It ensures the sauce becomes creamy and clings to the potatoes as it heats up in the slow cooker.

Using Potato Starch as a Substitute

Potato starch is an excellent alternative to cornstarch if you prefer a slightly different texture. It works similarly to thicken the milk sauce without altering the flavor profile.

Adding Yellow Mustard for Color

Prepared yellow mustard provides a subtle tang and helps the sauce achieve a professional golden hue. It enhances the overall richness of the dairy without making the dish taste like mustard.

Adjusting the Milk Ratio

Whole milk provides the best creaminess, but you can use 2% milk if needed. Avoid using very thin skim milk, as it may result in a less luxurious sauce consistency.

Cheese Variations and Enhancements

Substituting White Cheddar with Gruyere

For a more sophisticated and nutty flavor, replace the white cheddar with grated Gruyere cheese. This is a classic choice for scalloped potatoes and pairs well with the onion.

Using Havarti for Extra Melt

Havarti cheese is known for its superior melting capabilities. Using it in this recipe results in an exceptionally gooey and smooth texture throughout the layers.

Omitting Cheese for a Traditional Style

You can omit the cheese entirely to make a more traditional scalloped potato dish. The cornstarch and milk will still create a creamy sauce, though it will be less rich.

Flavor Boosters and Add-ins

Integrating Dried Herbs

Adding dried thyme, rosemary, or parsley between the layers can elevate the earthy flavor of the potatoes. Sprinkle these herbs directly onto the potato slices before adding the cheese.

Using Garlic Powder for Depth

Whisking a teaspoon of garlic powder into the milk sauce adds a savory depth. This complements the sliced onions and enhances the overall aromatic profile of the casserole.

Adding Smoked Paprika for a Smoky Note

If you want a smoky flavor without using meat, sprinkle smoked paprika between the layers. This provides a rich, woody taste that mimics traditional smoked additions.

Including Sautéed Mushrooms

Drained, sautéed mushrooms can be added to the layers for an earthy, umami boost. This turns the side dish into a more hearty accompaniment for main courses.

Cooking Method Adjustments

Converting to an Oven Bake

To bake this in the oven, use a covered 9×13 inch casserole dish. Bake at 300°F for 2 to 3 hours to mimic the slow-cooker effect and maintain the creaminess of the sauce.

Using an Instant Pot

If using an Instant Pot, you can use the slow cooker function as directed. Alternatively, you can pressure cook the dish, though the sauce may require a manual thickening step at the end.

Impact of Slow Cooker Size

A 6-quart slow cooker is ideal for this volume of ingredients. Using a pot that is too wide may spread the layers too thin, which can lead to the sauce evaporating too quickly.

Serving and Pairing Suggestions

Pairing with Roasted Turkey

These potatoes are a classic accompaniment to oven-roasted turkey during holiday meals. The creamy sauce balances the lean meat of the turkey perfectly.

Serving with Roasted Chicken

Combine this dish with baked chicken leg quarters or drumsticks for a comforting weeknight dinner. The richness of the potatoes complements the savory skin of the chicken.

Complementing Steaks and Meatloaf

The cheesy profile of the potatoes pairs exceptionally well with grilled steaks or a classic meatloaf. These proteins provide a hearty contrast to the tender potato slices.

Suggested Vegetable Side Pairings

Balance the richness of the potatoes with a zesty cucumber salad or marinated cherry tomatoes. A side of steamed corn or BBQ baked beans also works well for potlucks.

Storage and Reheating

Refrigeration Guidelines

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days. Ensure the container is fully sealed to prevent the potatoes from absorbing other fridge odors.

Reheating in the Slow Cooker

The best way to reheat is in the crock pot on high for 1 to 2 hours. Add a small splash of water to the pot to revive the sauce and prevent it from drying out.

Oven Reheating Method

Place leftovers in a baking dish with 1/2 cup of water and cover with foil. Reheat in a pre-heated oven at 350°F for 30 to 45 minutes to restore the creamy texture.

Freezer Meal Preparation

The Pre-Boiling Technique

To freeze this dish, boil whole potatoes with their skins on first. Once cooked, peel and slice them before assembling the layers in a freezer bag with the sauce.

Thawing and Final Cooking

Thaw the frozen assembly completely in the refrigerator before transferring it to the slow cooker. Cook using the standard high or low settings until heated through and bubbly.

Troubleshooting Common Issues

Fixing a Watery Sauce

If the sauce seems too thin after cooking, ensure you let the dish rest for 20 minutes. The cornstarch continues to set as the temperature drops slightly.

Preventing Mushy Potatoes

Mushiness usually occurs if the potatoes are sliced too thin or cooked for too long. Stick to 1/8-inch slices and check for tenderness at the 3.5-hour mark on high.

Avoiding Burnt Edges

Ensure the sides of the slow cooker are well-greased. If you notice edges browning too quickly, you can add a tablespoon of extra milk around the perimeter.

Frequently Asked Questions

What is the difference between scalloped and au gratin potatoes?

Scalloped potatoes are typically made with a milk-based sauce and onions. Au gratin potatoes specifically include grated cheese or breadcrumbs browned on top.

Can I leave the potato skins on?

Yes, you can leave the skins on if you use red or Yukon gold potatoes. Just make sure to scrub them well under running water to remove any dirt.

How can I make this recipe dairy-free?

Substitute the whole milk with an unsweetened cashew or soy milk and use a plant-based white cheddar alternative. Ensure the plant-based cheese is specifically formulated for melting.

Can I use frozen sliced potatoes?

Fresh potatoes are highly recommended for the best texture. Frozen potatoes often release too much water, which can dilute the sauce and make it runny.

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