Use cheese, potatoes, and a slow cooker to make these scalloped potatoes. How can you possibly err?
| Prep Time: | 25 mins |
| Cook Time: | 4 hrs 10 mins |
| Total Time: | 4 hrs 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- cooking spray
- 5 large russet potatoes, halved and thinly sliced
- salt and ground black pepper to taste
- 6 tablespoons butter
- ½ cup all-purpose flour
- 4 cups milk
- 4 tablespoons chopped garlic (Optional)
- 1 (16 ounce) package shredded sharp Cheddar cheese
Instructions
- Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.
- Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.
- Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn’t scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.
- Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.
- You can use a sharp Cheddar made with 2% milk and skim milk to lighten the recipe.
- Add ham, bacon, or other yummy ingredients; this dish is great for leftover Christmas ham.
Nutrition Facts
| Calories | 576 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 19 g |
| Sodium | 490 mg |
| Sugars | 8 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Good recipe. I made one modification: I finished them off in a 350 degree oven for about 15 minutes to brown the top. perfect.
If I have to go by the picture shown, it looks way too oily, which is not appetizing at all
This recipe was over-the-top, for us, in a couple of ways. For some, a pound of cheese is a good thing, but for us, it was a bit too much. I might try the recipe again, with half the recommended cheese. I used the specified 4 Tablespoons of chopped garlic, and again, it was too much, for us. As with the cheese, I think 1 Tablespoon would be ample. My only deviation was to put the chopped garlic in the butter and cook for about 2 minutes, before the flour. This took some of the edge off the garlic, and I’m really glad I put it in early, to give it some extra time to cook in the butter. I cooked the recipe on High for 4 hours, and the sauce separated, perhaps because there was not enough flour to hold all the fat together, during the cook. The potatoes were done, not mushy, still al dente, which we prefer. I am glad to know this dish can be prepared in the slow cooker. Thanks for sharing you recipe!