Crockpot Scalloped Potatoes With Cheese
These crockpot scalloped potatoes are an excellent choice when you don’t have room in the oven, and they make a delicious holiday side dish.
Crockpot scalloped potatoes with cheese make a tasty side dish. Using the slow cooker is easy and convenient, especially if your oven is filled with other dishes. For an oven-baked look and taste, broil the potatoes with extra cheese just before serving. I like to add buttered breadcrumbs.
Crockpot Scalloped Potatoes With Cheese
Crockpot scalloped potatoes are an excellent alternative when the oven is filled with other dishes. For an oven-baked look, add extra cheese and brown them under the broiler just before serving.
Ingredients
- 2 pounds potatoes, red-skinned or Yukon Gold
- 4 tablespoons butter, plus more for the crock pot
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper, or to taste
- 1 1/2 cups milk
- 1 cup shredded cheddar cheese
- Fresh chopped chives or parsley, for garnish
Instructions
- Liberally butter the bottom and sides of the crockery insert.
- Peel the potatoes and slice them into 1/4-inch rounds. Put the potatoes in the buttered slow cooker.
- Combine 4 tablespoons of butter in a saucepan over medium-low heat. Add the flour, salt, and pepper to the butter. Cook for about 2 minutes, stirring constantly. Gradually whisk the milk into the flour mixture. Continue to cook until thickened, stirring constantly. Add the shredded cheese and continue to cook until the cheese has melted.
- Pour the cheese sauce over the potatoes in the slow cooker.
- Cover the crockpot and cook on low for about 5 hours, or until the potatoes are tender. Stir every 1 1/2 hours to keep the potatoes coated with the sauce.
- Transfer the potatoes and sauce to a serving bowl and garnish with chopped parsley or chives.
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