Crockpot Scalloped Potatoes Recipe
This Slow Cooker Scalloped Potatoes recipe couldn't be easier. It's made with Russet potatoes, a homemade cream sauce, and fresh herbs - perfect for a family dinner or holiday meal.
Servings: 8 people
Calories: 230kcal
Ingredients
- 3 pounds russet potatoes
- 1 cup chicken broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese (divided)
- 1/3 cup Parmesan cheese shredded
- 2 teaspoons garlic salt
- 1 teaspoon onion powder
- 1 teaspoon thyme fresh minced
- 1/8 teaspoon black pepper
Instructions
- Rinse the potatoes, then cut into 1/4" slices and put into your slow cooker.
- Add the broth, sour cream, half of the cheddar cheese, the Parmesan cheese, garlic salt, onion powder, thyme, and pepper. Mix lightly so all of the potatoes are covered in the cream mixture. Sprinkle the remaining 1/2 cup of cheese over the top.
- Cover and cook on low for up to 4-6 hours, or on high for 3-4 hours. The potatoes should be fork tender and the sauce creamy and cheesy.
- Serve immediately or set the slow cooker to warm until you are ready to eat. Enjoy!
Notes
Storing Instructions: store covered with plastic or in an airtight container for up to 3 days in the fridge.
To reheat in the Oven: preheat oven to 350 degrees and let your baking dish come to room temperature. Cover the pan with aluminum foil and reheat slowly, until warmed through (about 25-35 minutes).
To reheat in the Microwave: for individual portions, transfer to a microwave-safe dish and reheat on high for about 1 minute.
Nutrition
Calories: 230kcal | Carbohydrates: 22g | Protein: 10g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 883mg | Potassium: 780mg | Fiber: 4g | Vitamin A: 355IU | Vitamin C: 21.9mg | Calcium: 236mg | Iron: 5.7mg