These Slow Cooker Scalloped Potatoes are rich, creamy, and decadent. Every bite is smothered in Gruyere and Parmesan cheese, and it’s the perfect thing to make for Thanksgiving dinner because it frees up space in your oven and on your stove top!
Thank you so much to the Idaho Potato Commission for sponsoring this post! As always, all opinions and endorsements are my own.
As with almost everything I make that calls for potatoes, I left the peels on for this. Red potato skins have great texture without being too tough, and add a nice rustic color to the dish. Peeling potatoes is probably my least favorite cooking prep to do, which is the biggest reason why I don’t usually do it. But it also makes the dish a bit more nutrient-packed, adding fiber and more vitamins and minerals to it.
I think the red skins paired with the fresh thyme, golden cheese, and freshly ground black pepper makes an otherwise bland looking dish seem all the more festive!
Just make sure you give the potatoes a good scrub with a vegetable brush if you leave the skins on. They do grow in the dirt, after all.
This recipe is easy to assemble in your slow cooker, and is similar to making a lasagna. Just layer potatoes, top with a cheese mixture, seasoning, and some sauce, and repeat two more times.
The cheese mixture is my FAVORITE. Gruyere (yum), Parmesan, finely chopped onion, and fresh thyme make an awesome flavor combination. The sauce is a mixture of chicken broth, milk, and flour (to thicken it).
By the time the potatoes are done cooking on high heat for five hours, the onions are fully cooked and their flavor is in every bite, the potatoes are soft but not mushy, and the cheese is melted and a gorgeous golden brown color on top. Yum, yum!
Zach declared these the best scalloped potatoes he’s ever had. Not to brag or anything :-)
This post is part of a week-long potato event called #PotatoPalooza (thanks SO much for sponsoring, Idaho Potatoes!). I’m collaborating with two other fabulous bloggers from Panning the Globe and Omnivore’s Cookbook to bring you 15 delicious potato recipes perfect for the holidays with new posts from each of us every day of the week. Today, be sure to check out their recipes for Crispy Italian Fried Potatoes and Peppers and Five Spice and Garlic Roasted Potatoes!
There are three special tools I used to make this:
- A vegetable brush will make cleaning the potato skins a breeze so you can leave them on. You can also use a clean kitchen towel or a sturdy paper towel for this.
- A mandoline slicer will make easy work of slicing the potatoes uniformly and quickly. You can also use a regular ol’ knife for this.
- A slow cooker. As the title of this recipe would suggest :-)
Recipe for Slow Cooker Scalloped Potatoes below!Print
Slow Cooker Scalloped Potatoes
These Slow Cooker Scalloped Potatoes are rich and creamy and smothered in Gruyere and Parmesan cheese. It’s the perfect thing to make for Thanksgiving dinner because it frees up space in your oven and on your stove top!
- Prep Time: 10 mins
- Cook Time: 5 hours
- Total Time: 5 hours 10 mins
- Yield: 8-10 1x
- 2 1/2 lbs. washed, unpeeled red potatoes, sliced into 1/8 inch pieces*
- 2 tablespoons butter, melted and divided
- 1/4 cup all purpose flour
- 1 cup chicken broth
- 1 cup milk
- 4 oz. Gruyere cheese, grated (about 1 1/2 cups)
- 2 oz. Parmesan cheese, grated (about 1/2 cup)
- 1 small onion, finely diced
- 1 tablespoon fresh thyme leaves (plus more for garnish- optional)**
- plenty of salt and pepper
- Whisk together the flour, chicken broth, and milk until smooth.
- Mix together the Gruyere, Parmesan, onion, and thyme.
- Grease the bottom and sides of your slow cooker with 1/2 tablespoon of the butter (I used a paper towel to spread it around).
- Spread 1/3 of the potatoes in the slow cooker.
- Top with 1/3 of the cheese and onion mixture.
- Top with 1/3 of the chicken broth and milk mixture.
- Season with salt and pepper.
- Repeat two more times.
- Drizzle the remaining 1 1/2 tablespoons of melted butter on top.
- Cover and cook on high for 5 hours. Uncover and allow to sit for at least 15 minutes to allow the sauce to thicken.
- Serve garnished with extra fresh thyme, if desired.
* I used a mandoline slicer for this- it makes slicing the potatoes evenly and quickly much easier.
** If fresh thyme isn’t available, 1 teaspoon of dried may be used as a substitution.
For a vegetarian version, make sure to use vegetable broth instead of chicken broth.
For a gluten free / grain free version, omit the flour (the sauce will be a bit thinner but still delicious!).
- Calories: 198
- Sugar: 2.6 g
- Sodium: 202 mg
- Fat: 8 g
- Saturated Fat: 4.8 g
- Trans Fat: 0 g
- Carbohydrates: 22.8 g
- Fiber: 2.3 g
- Protein: 9.1 g
- Cholesterol: 25 mg