Ingredients
- 2 lbs russet potatoes, thinly sliced
- 1 onion, finely chopped
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella
- 2 cups heavy cream
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- Salt and pepper to taste
Equipment
- 6-quart slow cooker
- Mandoline slicer or sharp knife
- Medium saucepan
- Whisk and wooden spoon
Step-by-Step Instructions
- Prep the potatoes: Wash, peel, and slice potatoes thinly (about 1/8 inch thick). Finely chop the onion and set both aside.
- Make the cheese sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute to make a roux. Slowly whisk in the heavy cream until smooth and thickened, about 3–5 minutes. Add garlic powder, salt, and pepper. Remove from heat and stir in 1½ cups cheddar and ½ cup mozzarella until melted.
- Layer in slow cooker: Grease the inside of your slow cooker with butter or non-stick spray. Layer half of the potatoes, half of the onions, and pour half the cheese sauce on top. Repeat with remaining potatoes, onions, and sauce.
- Top with cheese: Sprinkle the remaining cheddar and mozzarella over the top.
- Cook: Cover and cook on LOW for 4–5 hours (or HIGH for 2½–3 hours) until potatoes are tender and the sauce is bubbly.
- Rest & serve: Let the dish rest for 10–15 minutes before serving to allow the sauce to thicken. Garnish with fresh parsley or chives if desired.
Why You’ll Love This Recipe
- Hands-free cooking: No oven, no stress — just layer and let the slow cooker do the work.
- Perfect for gatherings: Stays warm and creamy for hours, making it ideal for potlucks or holiday dinners.
- Customizable: Try with bacon bits, ham, or a blend of cheeses for different flavor twists.
- Classic comfort: Rich, cheesy flavor with the familiar texture of Grandma’s scalloped potatoes.
Tips for Success
- Use starchy potatoes: Russet or Yukon Golds work best for a creamy texture.
- Slice evenly: Uniform slices ensure even cooking — use a mandoline if possible.
- Don’t overcook: Check for tenderness around 4 hours to prevent mushy potatoes.
- Extra flavor: Add ½ tsp thyme or 1 tsp Dijon mustard to the sauce for a gourmet touch.
- Cheese choice: Sharp cheddar provides bold flavor; mozzarella adds creaminess.
Variations & Add-Ins
- Bacon & Cheddar: Add ½ cup cooked crumbled bacon between layers.
- Ham & Swiss: Swap cheddar for Swiss and add diced ham for a hearty meal.
- Loaded Potato Style: Top with green onions, sour cream, and crispy bacon after cooking.
- Herb Lovers: Add chopped rosemary or parsley between layers for a fresh taste.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze in portions for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm gently in the microwave or oven with a splash of cream to restore creaminess.
Frequently Asked Questions
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. You can mix milk with 1 tbsp cornstarch or use half-and-half for better results. Do I need to pre-cook the potatoes?
No. Thin slicing ensures they cook perfectly tender in the slow cooker without pre-boiling. Can I prepare it ahead of time?
Yes! Layer everything in the crock insert, cover, and refrigerate up to 24 hours. When ready, cook as directed. What’s the difference between scalloped and au gratin potatoes?
Scalloped potatoes are traditionally made with a creamy sauce, while au gratin includes cheese layers and a browned top — this version combines both for maximum flavor!
Approximate Nutrition (per serving)
Calories: ~360 • Protein: 10g • Fat: 24g • Carbs: 25g • Sodium: 420mg
Quick Recipe Card
Ingredients: 2 lbs russet potatoes (thinly sliced), 1 onion (finely chopped), 2 cups cheddar, 1 cup mozzarella, 2 cups heavy cream, 3 tbsp butter, 2 tbsp flour, 1 tsp garlic powder, salt & pepper to taste.
Instructions: Make roux with butter and flour, whisk in cream and seasonings, melt cheese. Layer potatoes, onion, and sauce in slow cooker. Top with cheese. Cook on LOW 4–5 hours. Rest 10 minutes before serving.
Grandma’s secret: Add an extra handful of cheese before serving for that golden, melty finish everyone loves.