This crock pot version of multi-layered scalloped potatoes is so easy, creamy, tender and so cheesy! I’ll be using Yukon Gold potatoes just because they hold their shape until the end, giving your scalloped potato dish a great presentation. I’m also going to show you how to make a homemade sauce that is so thick and creamy! Perfect for this classic side dish. You can cook this on low for 6-8 hours or on high for 3-4 hours so you can go about your daily activities while your dish is cooking. Come home and you’re ready to serve.
4-5 Yukon Gold potatoes, peeled and slice thinly
1 cup shredded sharp cheddar cheese
¼ cup shredded parmigiano reggiano cheese
¼ diced sweet onion
2 tbs butter
Flat Italian parsley for garnish
1 cup heavy cream
½ cup whole milk
1 tsp Kosher salt
1tsp ground black pepper
1 tsp garlic powder
1tsp onion powder
1 tbls all purpose flour
To make the sauce:
Pour heavy cream into a sauce pan over medium heat
Season with salt and pepper, garlic and onion powder
Add flour and stir constantly until it boils. Reduce the heat.
Add the milk during the last minute or so just to add volume to the mixture.
Remove from heat and stir in cheese
Peel and slice potatoes very thin
Layer potatoes in the crock pot and top with cheese after each layer
Pour sauce over the potatoes and cook on high for 3-4 hours
With about 30 minutes cooking time left, place 2 tbls of butter on top of mixture.
Garnish with parsley and serve
Related Articles: https://ecook.org/side-dish-recipes/