Creamy-cheese potatoes, prepare in one pot and so easy to make. A few days ago I showed you how to make oven-baked scalloped potatoes, and now I am introducing a new recipe – slow cooker scalloped potatoes. This is the perfect side dish. It is vegetarian, you can also make it vegan by replacing cheese with other vegan alternatives. But if you want to make scalloped potatoes a full meal, you can add some ham or bacon, or even sausage at the top!
- 2 3/4cups Yukon Gold potatoes — peeled, 1/4-inch-sliced (about 1 pound or 3-4 medium potatoes)*
- 2 3/4cups sweet potatoes — peeled, 1/6-inch-sliced (about 3/4 pound or 2 medium/large potatoes—slice these slightly thinner than the Yukon Gold potatoes)*
- Kosher salt— about 1 1/2 to 2 teaspoons, plus 1/4 to 1/2 teaspoon for the sauce
- Freshly ground black pepper— about 1 to 1 1/2 teaspoons for the potatoes, plus 1/8 to 1/4 teaspoon for the sauce
- 4tablespoons unsalted butter — (1/4 cup)
- 1/4cup finely diced yellow onion — about 1/2 of a small onion
- 1/4cup all-purpose flour
- 2cloves garlic — minced (about 1 teaspoon)
- 2cups nonfat milk
- 1/4teaspoon freshly grated nutmeg*
- 1cup freshly grated sharp cheddar cheese* — (about 2 1/2 ounces)
- 2teaspoons chopped fresh thyme
- 1/4cup freshly grated Parmesan cheese
- Generously coat the inside of a 6-quart slow cooker with cooking spray. (See recipe notes if using a smaller slow cooker.)
- Place a layer of potato slices in the bottom of the slow cooker, alternating the Yukon Golds and sweets. Generously sprinkle with kosher salt and black pepper (do not skimp or the potatoes will be bland). Repeat with a second layer of potatoes, another sprinkling of salt and pepper, then another layer of potatoes, continuing until all the potato slices have been used.
- Melt the butter in a medium saucepan over medium heat with the onion. Sauté until the onion is soft and beginning to turn translucent, about 4 minutes. Sprinkle the flour over the top, then whisk constantly until it turns a golden color and smells nutty, about 1 minute. Add the garlic and cook 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. As you add the milk, the mixture should begin to form a paste that becomes increasing golden. Finish adding the milk, then increase the heat to medium high. Let cook, stirring constantly, until the sauce bubbles and thickens, about 6-8 minutes. Remove the pan from the heat, then stir in the nutmeg, grated cheese, and half of the thyme. Continue whisking until the cheese melts and you have a smooth, rich sauce. Add 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Taste and add additional salt and pepper as desired.
- Pour the sauce evenly over the potatoes, then jiggle the slow cooker gently so that the sauce seeps down to the various layers. Do not stir. Drape a triple layer of paper towels over the top of the slow cooker so that the sides of the paper towels overhang the edge, then cover the slow cooker with the lid over the top of the paper towels. Cook for 2 1/2 to 4 hours on high, until the potatoes are tender, changing out the paper towels halfway through if they become soggy. The cooking time can vary widely depending upon your slow cooker, so adjust accordingly. Start checking at the 2 1/2 hour mark, then every 15 to 30 minutes afterwards depending on how the potatoes are progressing.
- Once the potatoes are tender, uncover and sprinkle with Parmesan cheese and remaining thyme. Cook on high, uncovered, for 10 minutes to allow the cheese to melt and the top to crisp. Serve immediately or keep warm in the slow cooker for up to 1 hour.
You would like to try the traditional, oven baked scalloped potatoes?