How To Cook Scalloped Potatoes In Slow Cooker [GUIDE]

Scalloped potatoes are a classic comfort dish, beloved for their creamy, cheesy layers and delicate, tender texture. Traditionally baked in the oven, they can be a bit labor-intensive, requiring careful timing to ensure the potatoes cook evenly without drying out or browning too quickly. Enter the slow cooker: an unsung hero in the kitchen that allows you to create the same rich, flavorful dish with minimal effort. Cooking scalloped potatoes in a slow cooker ensures every slice is soft, every layer is infused with creamy goodness, and the cheese melts perfectly into the sauce. This method is perfect for busy days, potlucks, or when you want a hands-off cooking experience without compromising flavor.

How Long To Cook Scalloped Potatoes In Slow Cooker

Cooking time in a slow cooker depends largely on the thickness of your potato slices, the size of your slow cooker, and the setting you choose. Typically:

• Low Setting: 6-7 hours
• High Setting: 3-4 hours

The slow cooking process allows the potatoes to absorb the flavors of cream, butter, garlic, and cheese without the risk of burning or drying out. If you slice your potatoes thinner, they will cook faster, whereas thicker slices need the full cooking time to become tender.

It’s crucial to avoid opening the lid too frequently, as every lift releases heat and increases cooking time. The gentle, consistent heat is what makes the layers meld together perfectly.

How To Tell If It Is Done

Determining doneness is key to avoiding undercooked or overly mushy scalloped potatoes. Here are ways to check:

• Knife Test: Insert a fork or knife into the center of the dish. It should slide in easily without resistance. If the potatoes feel firm, continue cooking.
• Texture Check: Each layer should be soft yet hold its shape. The top layer may look golden and slightly firm, but the interior should be creamy and tender.
• Visual Cues: The sauce should be bubbling gently around the edges, indicating the potatoes have absorbed moisture and the dish is heated through.

Avoid relying solely on time; visual and tactile cues are more reliable with slow-cooked dishes.

Ingredients Needed

To make classic slow cooker scalloped potatoes, you will need:

• 2-3 pounds of potatoes (Yukon Gold or Russet work best)
• 1 medium onion, finely sliced
• 2-3 cloves garlic, minced (optional but recommended for depth of flavor)
• 1 ½ cups heavy cream or half-and-half
• 1 cup milk
• 2-3 tablespoons butter
• 1 ½-2 cups shredded cheese (cheddar is traditional, but Gruyère or mozzarella work well)
• Salt and pepper to taste
• Optional herbs: thyme, rosemary, or parsley for garnish

How To Cook Scalloped Potatoes In Slow Cooker

1. Prepare the Potatoes: Wash, peel, and slice the potatoes into uniform ¼-inch rounds. Uniformity ensures even cooking.
2. Layer Ingredients: Lightly grease the slow cooker. Place a layer of potatoes at the bottom, followed by a layer of onions, a sprinkle of garlic, a pinch of salt and pepper, and a little cheese. Repeat layers until all ingredients are used.
3. Add Cream Mixture: Combine cream and milk in a bowl, then pour evenly over the layered potatoes. Dot the top with butter.
4. Cook Slowly: Cover and cook on low for 6-7 hours or high for 3-4 hours. Avoid lifting the lid during cooking.
5. Finish and Serve: For a slightly browned top, you can transfer the slow cooker insert to the oven under the broiler for 3-5 minutes at the end, but this is optional. Garnish with fresh herbs and serve.

When Things Go Wrong

Even slow cookers are not foolproof. Common issues include:

• Potatoes too firm: Likely undercooked; continue cooking on low and check every 20-30 minutes.
• Watery sauce: Too much liquid or potatoes not absorbing enough. Remove lid for the last 30 minutes to allow excess liquid to evaporate.
• Top layer not browned: This is normal in slow cooking; you can broil briefly if desired.

Patience is key; slow cooking is forgiving, but adjustments may be needed depending on your appliance and potato variety.

Expert Tips

• Slice Evenly: A mandoline slicer ensures uniform thickness.
• Choose the Right Potato: Yukon Golds yield a creamier texture; Russets hold up well but can become fluffy.
• Layer Flavors: Don’t skimp on cheese, butter, or seasoning-these layers build the dish’s depth.
• Avoid Overfilling: Leave about an inch from the top of the slow cooker to prevent overflow as the liquid bubbles.

Can I Do This Without A Slow Cooker?

Absolutely. Scalloped potatoes can be baked in the oven at 350°F (175°C) for 1-1.5 hours, covered with foil for the first 45 minutes, then uncovered to brown the top. The slow cooker method is simply a convenient, low-effort alternative that produces similar creaminess without constant monitoring.

Reheating Leftovers In Slow Cooker

Slow cookers are excellent for gently reheating leftovers without drying them out. To reheat scalloped potatoes:

• Transfer leftovers to the slow cooker insert.
• Add a splash of cream or milk to prevent drying.
• Heat on low for 1-2 hours, stirring occasionally, until heated through.

Avoid high heat to prevent the edges from becoming rubbery or the sauce from separating.

FAQs

What Type Of Potatoes Are Best For Scalloped Potatoes In A Slow Cooker?

Yukon Gold or Russet potatoes are ideal because they hold their shape well and provide a creamy texture when cooked slowly. Yukon Golds offer a naturally buttery flavor, while Russets absorb sauces nicely.

Should I Peel The Potatoes Before Using Them In A Slow Cooker?

Yes, peeling the potatoes ensures an even texture throughout the dish. While some prefer leaving the skin on for added texture and nutrients, it may result in a slightly firmer bite.

How Should I Slice The Potatoes For Slow Cooker Scalloped Potatoes?

Slice the potatoes uniformly, about 1/8 to 1/4 inch thick. Uniform slices help the potatoes cook evenly and absorb the creamy sauce properly.

Do I Need To Pre-cook The Potatoes Before Adding Them To The Slow Cooker?

No, thinly sliced potatoes can cook entirely in the slow cooker. However, parboiling for 5-10 minutes can reduce cooking time and ensure even softness, especially in thicker slices.

What Type Of Liquid Should I Use In Slow Cooker Scalloped Potatoes?

A mixture of heavy cream, milk, or half-and-half is commonly used. Some recipes include a bit of chicken or vegetable broth to lighten the dish while maintaining flavor.

How Long Does It Take To Cook Scalloped Potatoes In A Slow Cooker?

On low, it usually takes 4-6 hours, and on high, about 2-3 hours. Cooking times may vary depending on the thickness of the potato slices and the specific slow cooker model.

Can I Add Cheese To Slow Cooker Scalloped Potatoes?

Yes, cheese like cheddar, Gruyère, or Parmesan can be added for flavor. Adding cheese halfway through cooking or near the end ensures it melts evenly without becoming greasy.

How Can I Prevent The Potatoes From Becoming Watery In The Slow Cooker?

Use thicker slices, limit liquid to just enough to cover the bottom of the cooker, and avoid lifting the lid frequently. Excess liquid can be reduced by cooking uncovered for the last 20-30 minutes.

Can I Prepare Scalloped Potatoes In Advance In A Slow Cooker?

Yes, you can assemble the potatoes and sauce ahead of time and store them in the refrigerator for several hours. Cook them in the slow cooker just before serving.

How Do I Know When Scalloped Potatoes Are Fully Cooked In A Slow Cooker?

They are done when the potatoes are tender when pierced with a fork and the sauce is creamy and bubbling. Thin slices will cook faster, so check periodically to avoid overcooking.