This creamy potato side dish is prepared using a simple dump-and-cook method in a slow cooker. It features layers of sliced potatoes and onions in a rich milk-based sauce that thickens as it cooks.
List of ingredients
- 3 lbs Yukon gold potatoes – sliced 1/8″ thick (about 6 potatoes).
- 1 onion – thinly sliced for flavor.
- 3 cups whole milk – provides the creamy base.
- 3 Tbsp heaping of cornstarch – acts as the primary thickener.
- 2 Tbsp prepared yellow mustard – adds tang and a golden color.
- 2 1/2 tsp salt – for seasoning.
- 3/4 tsp black pepper – for seasoning.
- 8 oz white cheddar cheese – grated for creaminess and flavor.
step-by-step instructions
- Prepare the Pot: Grease the inner pot of your slow cooker with oil or cooking spray to prevent sticking.
- Layer the Ingredients: Place 1/3 of the sliced onions, potatoes, and grated cheese in the bottom of the pot.
- Repeat Layers: Repeat the layering process two more times, finishing the top layer with potatoes and the remaining shredded cheese.
- Whisk the Sauce: In a large measuring cup, combine the whole milk, cornstarch, yellow mustard, salt, and pepper. Whisk until the cornstarch is fully dissolved.
- Add Sauce: Pour the prepared milk mixture evenly over the potato layers.
- Slow Cook: Cook on high for 3 to 4 hours, or on low for 7 hours, until the potatoes are tender and the sauce is bubbly.
- Rest and Set: Turn off the heat and let the potatoes sit unplugged for 20 minutes before serving to allow the sauce to thicken.
Optimal Potato Selection
Benefits of Yukon Gold Potatoes
Yukon Gold potatoes are ideal because they are waxy and hold their shape during long cooking processes. Their buttery flavor complements the milk sauce and prevents the dish from becoming mushy.
Using Red Potatoes as an Alternative
Red potatoes are another waxy variety that works well in a slow cooker. They maintain a firm texture and provide a slightly different aesthetic if the skins are left on.
Why to Avoid Russet Potatoes
Russet potatoes are too starchy for this specific method. They tend to break down and disintegrate, which can result in a grainy or overly thick consistency rather than a creamy sauce.
Precision Slicing Techniques
Utilizing a Mandoline Slicer
A mandoline is the most efficient tool for achieving consistent 1/8-inch slices. Uniform thickness ensures that every potato slice cooks at the same rate, avoiding raw centers or overcooked edges.
Hand Slicing with a Chef’s Knife
If using a knife, employ a smooth blade and maintain a steady rhythm to keep slices even. Aim for a thickness between 1/8 and 1/4 inch to ensure the potatoes soften without losing their structure.
The Importance of Uniformity
Varied slice thicknesses lead to uneven cooking. Thicker pieces may remain hard while thinner pieces turn to mash, affecting the overall mouthfeel of the casserole.
Sauce Customization and Science
The Role of Cornstarch
Cornstarch serves as a gluten-free thickening agent that reacts with the heat of the slow cooker. It binds the milk and fats together to create a cohesive sauce without needing a cooked roux.
Adding Depth with Yellow Mustard
Prepared yellow mustard provides a subtle acidity that cuts through the richness of the cream and cheese. It also contributes to the characteristic golden hue of the finished dish.
Expanding the Flavor Profile
For additional depth, you can whisk in garlic powder, dried thyme, or a pinch of cayenne pepper. These spices can be mixed into the sauce or sprinkled between the layers for concentrated bursts of flavor.
Cheese Variations and Substitutions
Choosing White Cheddar
White cheddar provides a sharp, salty profile that balances the sweetness of the milk and potatoes. Grating the cheese from a block ensures a smoother melt compared to pre-shredded options.
Using Gruyere or Havarti
Gruyere adds a nutty, sophisticated flavor, while Havarti provides a milder, creamier melt. Both are excellent substitutes for cheddar if you prefer a more European-style flavor profile.
Omitting Cheese Entirely
This recipe remains delicious without cheese, as the cornstarch and milk still create a creamy sauce. Omitting the cheese results in a traditional scalloped potato flavor rather than a cheesy casserole.
Alternative Cooking Methods
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, or 350°F for 50 to 60 minutes for a faster result.
Temperature Control for Oven Cooking
Using a lower oven temperature prevents the milk sauce from breaking or evaporating too quickly. Always keep the dish covered with foil to trap steam and ensure the potatoes soften properly.
Using an Instant Pot
For a pressure cooker version, use the sauté function to grease the pot and layer ingredients as usual. Cook on high pressure for 8-10 minutes with a natural release to achieve tender potatoes.
Serving and Pairing Ideas
Complementary Meat Dishes
These potatoes pair well with roasted chicken leg quarters, oven-baked drumsticks, or a classic beef roast. They also serve as a rich side for grilled steaks or turkey ham.
Balancing with Fresh Sides
Since the potatoes are rich and creamy, pair them with something acidic or fresh. A zesty cucumber salad, marinated cherry tomatoes, or steamed green beans provide a necessary contrast.
Potluck Transportation Tips
The slow cooker is a portable vessel that keeps the dish warm during transport. If moving the dish, ensure the lid is locked tightly to prevent spills and keep the heat trapped.
Storage and Reheating Guidelines
Refrigeration and Shelf Life
Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days. The sauce will thicken significantly as it cools, which is normal.
Reheating in the Slow Cooker
To reheat, place the leftovers back in the crockpot with a small splash of water or milk. Cook on high for 1 to 2 hours until heated through and creamy.
Reheating in the Oven
Spread leftovers in a baking dish and add 1/2 cup of water to the bottom. Cover with foil and bake at 350°F for 30 to 45 minutes to revive the sauce’s texture.
Make-Ahead and Freezing Strategies
Cold Water Soaking Method
Thinly slice potatoes a day in advance and keep them submerged in cold water in the refrigerator. This prevents oxidation (browning) and allows for faster assembly on the day of cooking.
Pre-Cooking for Freezer Meals
To freeze this dish, boil whole potatoes in their skins first, then peel and slice them. Assemble the layers in a freezer bag and freeze before adding the sauce.
Thawing and Cooking Frozen Potatoes
Thaw the frozen potato mixture in the refrigerator overnight. Dump the thawed contents into the slow cooker and proceed with the milk sauce and cooking instructions as directed.
Troubleshooting and FAQ
Why is my sauce too thin?
If the sauce is too thin, ensure you allowed the dish to rest for 20 minutes after cooking. If it remains watery, it may be due to oversized potato slices releasing too much moisture or a lack of cornstarch.
What is the difference between Scalloped and Au Gratin potatoes?
Scalloped potatoes are primarily cooked in a milk-based sauce. Au Gratin potatoes are characterized by the addition of grated cheese or breadcrumbs on top to create a browned crust.
Can I use low-fat milk?
Low-fat milk can be used, but the sauce will be less creamy and may not thicken as effectively. For the best results, whole milk is recommended for its fat content and emulsion properties.
How do I prevent the potatoes from sticking?
Always grease the bottom and sides of the slow cooker thoroughly. Layering the onions first can also create a slight barrier that prevents the potatoes from adhering to the base.
Can I add other vegetables?
Yes, sliced carrots or sautéed mushrooms can be added between the layers. Ensure any added vegetables are sliced thinly to match the cooking time of the potatoes.
What if I don’t have yellow mustard?
Dijon mustard is a suitable replacement, providing a similar tang. If no mustard is available, a teaspoon of lemon juice or white vinegar can provide the necessary acidity.
How do I know when they are perfectly done?
Insert a fork or knife into the center of the casserole; it should glide through the potato slices with zero resistance. The sauce should appear bubbly and have a thickened, glossy consistency.
Print
Slow Cooker Creamy Scalloped Potatoes
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Crockpot scalloped potatoes are cooked tender in the crock pot in the easiest dump-and-pour milk sauce, thinly sliced onions, and cheese. Layer these ingredients into your slow cooker and it cooks into a creamy, golden, and bubbly potato casserole!
Ingredients
- 3 lbs Yukon gold potatoes, sliced 1/8″ thick
- 1 onion, thinly sliced
- 3 cups whole milk
- 3 Tbsp heaping cornstarch
- 2 Tbsp prepared yellow mustard
- 2 1/2 tsp salt
- 3/4 tsp black pepper
- 8 oz white cheddar cheese, grated
Instructions
- Step: Grease the inside of your crock pot with oil or cooking spray.
- Step: Layer with 1/3 of the onions, potatoes, and cheese.
- Step: Repeat twice ending with potatoes and cheese.
- Step: In a large measuring cup mix together the milk, cornstarch, yellow mustard, salt, and pepper.
- Step: Pour the milk mixture over all the layers and cook on high for 3-4 hours until the potatoes are tender and the sauce is golden and bubbly.
- Step: Allow the potatoes to rest unplugged for 20 minutes before serving.
Notes
For the best results, use a mandoline to ensure the potatoes and onions are sliced evenly. To prevent oxidation, you can slice the potatoes ahead of time and keep them soaked in cold water in the refrigerator for up to 12 hours.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 5 g
- Sodium: 989 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 10 g
- Cholesterol: 39 mg