Crockpot Scalloped Potatoes with Garlic Cheddar
Crockpot Scalloped Potatoes with Garlic Cheddar features tender layers of thin-sliced russets bathed in a rich, velvety cheese sauce accented with garlic. The result is creamy, comforting, and deeply flavorful—perfect alongside roasted meats or as a cozy holiday side, yet simple enough for weeknight dinners.
- Prep25 mins
- Cook4 hrs 10 mins
- Serves8
- DifficultyEasy
- 1
Assemble the ingredients.
- 2
Generously coat a slow cooker with cooking spray. Arrange a layer of potatoes in the bottom and season with salt and pepper. Repeat layering and seasoning until all the potatoes are used.
- 3
Melt butter in a saucepan over medium heat. Add flour and whisk until it bubbles. Cook, stirring constantly, for 1 to 2 minutes. Gradually add milk and continue cooking, whisking nonstop, until thickened, 5 to 10 minutes. Stir in the garlic.
- 4
Take the pan off the heat and add Cheddar cheese. Stir until the cheese melts, returning it to the heat briefly if needed, being careful not to scorch the mixture. Pour the cheese sauce over the potatoes. Gently shake the slow cooker (do not stir!) so the sauce reaches the bottom.
- 5
Cook on Low for 8 hours or on High for 4 hours, until the potatoes are tender and fully cooked.
- Calories 647.87 kcal High
- Protein 19.75 g Good Source
- Carbs 41.74 g Moderate
- Total Fat 44.46 g High
- Saturated Fat 19.33 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 77.63 mg High
- Sodium 407.25 mg Moderate
- Fiber 2.03 g Low Source
- Sugar 7.03 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 543.19 mg Good Source
- Iron 1.33 mg Low Source
- Potassium 735.15 mg Moderate
- Vitamin A 77.98 mcg_rae Low Source
- Vitamin C 23.1 mg Good Source
- Vitamin D 1.33 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Garlic 🧄