Slow Cooker Scalloped Potatoes recipe is a comfort food classic guaranteed to be a family favorite with a delicious cheesy sauce.

(Gluten-Free, Vegetarian, Dairy-Free friendly)

I don’t even know where to begin with these cheesy scalloped potatoes. One thing is for sure, they are perfect for comfort food cravings. The best part is how easy it is to whip together, once you get past cutting up the potatoes.

Trust me, it’s worth it when you get to devour perfectly cooked, tender and cheesy potatoes made in the slow cooker!

Fall is near, which means our slow cookers recipes are a requirement. See our Slow Cooker Vegan Jambalaya and then pair it with some Slow Cooker Apple Crisp.  Hello FALL!

Tip: Get the perfect scalloped potatoes

1/8 inch thickness is what you want to cut them. You want to make sure your potato cuts are not too thick. Thinly sliced potatoes is the way to go, it creates the perfect cheesy sauce to potato ratio.

Then it comes down to the sauce – simple ingredients to make the perfect white cheese sauce.

Now making scalloped potatoes in the slow cooker requires just one more tip to make sure they get cooked, but not soggy.

Can these scalloped potatoes be made dairy-free?

Absolutely! Take the cheese sauce and swap with dairy-free alternatives of your choice. We found that the dairy-free cheeses turned out great in the slow cooker! Thank goodness dairy-free cheeses have gotten SO much better over the past couple years.

Making the perfect SLOW Cooker Scalloped Potatoes

Placing a piece of paper towel under the slow cooker lid as you see below. This soaks up the excess moisture and I found it is best to change to a new paper towel sheet after about 1-2 hours in the middle of cooking.

The last hour you’ll want to remove the lid and continue to cook on high. This creates a nice crust on the potatoes that mimic just like baking in the oven.  I got this tip and recipe idea over here and I agree that the paper towel tip is a game changer.

Why I prefer the slow cooker scalloped potatoes

Cooking for a crowd means a crowded oven. Timing can be problematic.

These easy scalloped potatoes can be made about 4 hours before the crowd arrives. You can set it for warm for about 2-3 hours before it begins to not taste as fresh.

easy scalloped potatoes, easy slow cooker scalloped potatoes, no cheese scalloped potatoes, slow cooker scalloped potatoes, recipe

The Best Slow Cooker Scalloped Potatoes

Slow Cooker

Gluten-Free, Vegetarian, Dairy-Free and Vegan friendly

American

Slow Cooker Scalloped Potatoes recipe is a comfort food classic that is guaranteed to be a family favorite with a delicious cheesy sauce.

Print Recipe

Yield: 8 servings

Prep Time: 20 min

Cook Time: 240 min

Total Time: 260 min

Ingredients:

• 4-5 potatoes, sliced in 1/8th thickness
• Salt & Pepper to taste
• 4 Tablespoons butter (or dairy-free alternative)
• 1 Tablespoon minced garlic
• 3 Tablespoons gluten-free flour
• 1/2 teaspoon onion powder
• 1 1/2 cups milk (or dairy-free alternative like coconut milk)
• 1/2 cup sour cream (or dairy-free alternative like plain coconut yogurt)
• 2 cups shredded cheddar cheese (or dairy-free alternative)

Directions:

1. Prepare your slow cooker insert by liberally spraying with cooking spray or olive oil.
2. Wash your potatoes and cut into 1/8 inch thick
3. Add one layer of potatoes at the bottom of the slow cooker. Season with salt and pepper, lay another layer of potatoes, season with more salt and pepper. Repeat under all potatoes are layered in the slow cooker.
4. In a large skillet on medium heat, add butter and garlic. Let the butter melt, then whisk flour and onion powder into butter.
5. Whisk in the milk until mixture is smooth, then stir in sour cream, whisk until smooth.
6. Add cheddar cheese and whisk until cheese sauce is smooth and combined.
7. Pour this cheese sauce over the potatoes.
8. Add a 2-3 sheets of paper towel under the slow cooker lid. Set slow cooker on high heat. Cook for 3 hours. Replace a new paper towel sheet around 1.5 hours.
9. Remove slow cooker lid after 3 hours and cook for another 1 hour with lid off. Sprinkle with additional cheese at this point, if desired.
10. Sprinkle with green onion and serve warm.

Nutrition Information:

Serving size: 1 serving
Calories: 300
Other nutrition information: Total Fat: 18.7g , Saturated Fat: 11.8g , Polyunsaturated Fat: .7g , Monounsaturated Fat: 5.2g , Cholesterol: 54mg , Sodium: 249mg , Potassium: 428mg , Total Carb: 23.2g , Dietary Fiber: 1.3g , Sugars: 4.4g , Protein: 10.9g

Recipe, images, and text © Veggie Balance

How much did you love this recipe?

Click a star to let me know:

(No Ratings Yet)

Loading...