I stole this recipe for Slow Cooker Cheesy Scalloped Potatoes from Coupons.com who stole it from 365daysofcrockpot.com. Making scalloped potatoes in the slow cooker is a great holiday meal cheat. Using the slow cooker frees up oven space and starting it in the morning frees up time. Potatoes are thinly sliced and placed in a slow cooker. A cheesy sauce is cooked on the stove top and poured over the potatoes. Then you turn on the slow cooker and let the potatoes cook until tender. Slow Cooker Cheesy Scalloped Potatoes are another great way to cook potatoes.
Did you know? Potatoes are probably the most versatile vegetable in the world and can be cooked in any way imaginable. Potatoes of one variety or another are available year-round.¹ (see more trivia in the Trivia tab)
Spray 3 quart or 6 quart oval slow cooker with non-stick spray. Place 2 lbs thinly sliced potatoes in the crock pot. Sprinkle ½ tsp salt and ¼ tsp pepper on the potatoes.
Melt ¼ cup butter in a saucepan over medium heat. Add in ¼ cup flour, salt and pepper.
Stir together until flour is mixed with butter.
Add 2 cups milk all at once and cook, stirring constantly, until the mixture thickens and bubbles. Remove pan from the heat and add 1 ½ cups grated cheese (I like mixing mozzarella and sharp cheddar).
Whisk until smooth.
Pour the cheese mixture over the potatoes.
Coat the potatoes evenly with the cheese sauce mixture. Cover the slow cooker and cook on low for 8 hours or until the potatoes are soft. Potatoes take awhile to cook so be patient and start this recipe early in the day.
After 8 hours, sprinkle ½ cup grated sharp cheddar cheese on top of the casserole, let the cheese melt and serve the potatoes.
Slow Cooker Cheesy Scalloped Potatoes
Making scalloped potatoes in the slow cooker is a great holiday meal cheat. Using the slow cooker frees up oven space and starting it in the morning frees up time. Potatoes are thinly sliced and placed in a slow cooker. A cheesy sauce is cooked on the stove top and poured over the potatoes. Then you turn on the slow cooker and let the potatoes cook until tender.
Ingredients
- 2 lbs yellow potatoes thinly sliced into quarter inch rounds
- Salt and pepper
- ¼ cup butter
- ¼ cup AP flour
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups milk
- 8 oz 2 cups grated sharp cheddar cheese, divided
- 15.25 oz can corn drained
- 1 lb cubed ham
Instructions
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Spray 3 quart or 6 quart oval slow cooker with non-stick spray.
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Place thinly sliced potatoes in the crock pot. Lightly salt and pepper the potatoes.
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Melt the butter in a saucepan over medium heat. Stir in the flour, salt and pepper. Add the milk all at once and cook, stirring constantly, until the mixture thickens and bubbles. Remove pan from the heat and add 1 ½ cups cheese. Whisk until smooth. Pour the mixture over the potatoes.
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Gently stir in the canned corn and cubed ham. Coat the potatoes evenly with the cheese sauce mixture.
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Cover the slow cooker and cook on low for 8 hours or until the potatoes are soft. Potatoes take awhile to cook so be patient and start this recipe early in the day.
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After 8 hours, sprinkle the remaining cheese on top of the casserole, let the cheese melt and serve the potatoes.
Recipe Notes
I used russet potatoes because that was what I had on hand. Different cheese besides cheddar can be used; I used half mozzarella and half cheddar. You can also more seasoning; I added onion powder and garlic powder, ¼ tsp each, when adding the salt and pepper to the sauce mixture. The ham and corn can be omitted, to make it regular scalloped potatoes (honestly, I have never tried this recipe with the corn and ham, I always make it as regular scalloped potatoes.)