Slow Cooker Scalloped Potatoes

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Instructions

  1. Prepare the Slow Cooker: Grease the inner pot of your slow cooker lightly with butter or non-stick cooking spray.

  2. Make the Cream Sauce: In a medium-sized bowl, whisk together the heavy cream, milk, flour, salt, black pepper, garlic powder, and onion powder. Continue whisking until the flour is fully dissolved and the mixture is smooth.

  3. Create the Layers:

    • Arrange a single, even layer of potato slices on the bottom of the slow cooker.

    • Pour a portion of the cream sauce over the potatoes, then sprinkle with a portion of both cheddar and Parmesan cheeses.

    • Repeat these layers—potatoes, sauce, cheese—until all ingredients are used, finishing with a final layer of cheese on top.

  4. Final Toppings: Dot the top evenly with the small pieces of butter and sprinkle the paprika over everything for color and a subtle smoky note.

  5. Cook:

    • For the Best, Most Tender Results: Cover and cook on LOW for 6-8 hours.

    • For a Faster Option: Cover and cook on HIGH for 3-4 hours.

    • The dish is ready when the potatoes are fork-tender and the top is golden and bubbly.

  6. Rest and Serve: Once cooked, turn off the slow cooker and let the potatoes rest, uncovered, for about 10-15 minutes before serving. This allows the sauce to thicken slightly, making it easier to slice and serve.

Chef’s Note

For perfectly even cooking, try to slice your potatoes to a uniform thickness, about ⅛-inch thick. A mandoline slicer is the perfect tool for this job!

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