Scalloped potatoes are always delicious. How can you go wrong with cream, cheese, and potatoes? Yet I rarely make them because I hate having the oven on for so long. Seriously, the recipe always calls for 1 hour, but it takes more like 2. It gets to be utterly ridiculous to time out your meal. My sister brought me a huge bag of potatoes straight from Idaho farms and I decided to go against my usual hesitation for scalloped potatoes, and utilize the crock pot for its designed ability to cook things for long periods of time! I’m never going back to oven baked scalloped potatoes ever again! This was ridiculously easy, and I didn’t have to fret at all about whether or not they’d be done at the same time as everything else. Did you know you can hold things in your slow cooker for up to 4 hours on warm after it is done? That means that even if the potatoes got done early (I still am shocked that is even possible with scalloped potatoes), you can just throw it on warm and you have 4 hours to get everything else ready. Ya, I know you aren’t spending 4 hours on the rest of your dinner, but think of Thanksgiving! Awesome, right?
Slow Cooker Scalloped Potatoes
- 2 pounds russet potatoes peeled
- 1 cup heavy cream
- 2 cloves garlic crushed
- 1/2 cup freshly grated parmesan cheese
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded sharp cheddar cheese optional
- Slice your potatoes into thin slices (1/8 inch is awesome). The easiest way to do this is with a food processor. A mandolin comes in second place for ease, a cheese grater third, and a knife in very last place.
- Place your potato slices in a medium-sized mixing bowl. Pour in the cream and stir in the crushed garlic, parmesan cheese, nutmeg, salt, and pepper. Stir together until everything is coated and then transfer it all to a
- slow cooker
- Cook on low for 6-8 hours or on high for 3-4 hours.
- **Optional, top with shredded cheddar cheese 1 hour before you plan on serving. A little more cheese sounds just about right.
Calories: 278kcal | Carbohydrates: 22g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 345mg | Potassium: 516mg | Fiber: 1g | Vitamin A: 635IU | Vitamin C: 6.8mg | Calcium: 207mg | Iron: 1.1mg
Hello, I’m Rachel and I really love food! I started cooking at age 11 when I put a half cup of baking soda into a batch of cookies instead of a half teaspoon. Because…what’s the worst that could happen, right? The cookies were a spectacular fail and it got me interested in cooking.
I have a 6 quart crock pot and 15 people coming for Easter brunch. 4 of the 15 are children under the age of 9. Would I need to triple the recipe? And will it fit in my crock pot?
It depends on how many other sides you have. Triple will probably fill it near the top. When you get a crockpot that full it sometimes take a bit of extra time.
What size crockpot did you use? I have a 4 qt, maybe not big enough? Not sure approx how many potatoes in 2 lbs. I know depending on size but approx?
It should be big enough. And as far as potatoes…that’s a tough one because potatoes really do come in all sorts of sizes. 3 to 4 maybe?
Thank you Rachel for your prompt reply! I'm going to make it on Sunday for Easter. I have a group of 15 coming (so far). I think I had better triple it 🙂
Sounds delicious! How many people do you think this would serve?
4 large servings, 6 smaller
Thanks for this recipe, Rachel. It is the one I take to potlucks, especially because it is gluten free.