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Pioneer Woman Crock Pot Scalloped Potatoes

Pioneer Woman Crock Pot Scalloped Potatoes - recipe card
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Extra creamy, ultra-comforting scalloped potatoes made entirely in the slow cooker. Tender russet potatoes are layered with a rich, cheesy cream sauce and baked low and slow until absolutely luscious.

Ingredients

Scale
  • 2 lb russet potatoes (about 4 medium), peeled and sliced into 1/8-inch thick rounds
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 tbsp unsalted butter, cut into small cubes
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp smoked paprika
  • 1/8 tsp ground nutmeg
  • 6 oz sharp cheddar cheese, freshly grated (about 1 1/2 cups), divided
  • 2 oz Parmesan cheese, finely grated (about 1/2 cup)
  • 2 tbsp fresh chives, chopped (for garnish, optional)

Instructions

  1. Generously butter the inside of a 4- to 6-quart slow cooker crock with about 1 tablespoon of softened butter (use extra butter not listed). This prevents sticking and adds flavor.
  2. In a medium bowl, whisk together the heavy cream, whole milk, kosher salt, black pepper, smoked paprika, and nutmeg. Set aside.
  3. Layer one-third of the sliced potatoes in the bottom of the slow cooker, slightly overlapping. Sprinkle with one-third of the diced onion, one-third of the minced garlic, and one-third of the shredded cheddar.
  4. Repeat the layering two more times with the remaining potatoes, onion, garlic, and cheddar, ending with a final layer of potatoes on top. Pour the cream mixture evenly over all the layers.
  5. Scatter the cubed butter over the top, then sprinkle the grated Parmesan evenly across the surface.
  6. Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the potatoes are fork-tender when pierced with a knife.
  7. If you have time, cook on LOW—the longer, gentler heat ensures the potatoes soften evenly without turning mushy. Start checking at the 4-hour mark.
  8. Once the potatoes are tender, remove the lid and let them rest for 10 minutes. The sauce will thicken slightly as it stands.
  9. If you prefer a golden, bubbly top, preheat your broiler on high after the slow cooker is done. Transfer the potatoes to an oven-safe dish (or use a slow cooker insert that is broiler-safe) and broil for 2 to 3 minutes until spotty golden brown. Watch carefully.
  10. Garnish with fresh chives, if using, and serve warm. The sauce should be creamy and clinging to the potatoes, not soupy.
  11. To make ahead: prepare the layers in the slow cooker insert, cover, and refrigerate for up to 24 hours before cooking. Add 30 to 45 minutes to the cooking time.
  12. For a lighter version, substitute half-and-half for the heavy cream and reduce butter to 1 tablespoon—still creamy, but less rich.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: The sauce may separate slightly, but you can freeze the cooked potatoes for up to 2 months—thaw overnight in the fridge. Reheating: Reheat in the microwave in 30-second intervals until hot, or in a 350°F (175°C) oven for 15-20 minutes, adding a splash of milk or cream to restore creaminess. For best texture, avoid freezing; fresh is superior.

Nutrition

Keywords: crock pot scalloped potatoes, slow cooker potatoes, creamy potato casserole, cheesy potatoes, pioneer woman inspired, easy side dish, holiday side, comfort food, russet potatoes, cheddar cream sauce, crockpot recipe, no bake

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-crock-pot-scalloped-potatoes/