Slow Cooker Scalloped Potatoes

Ingredients

Potatoes – 1.5 kg (about 3 lbs), peeled and thinly sliced

Heavy cream – 1 cup

Milk – 1 cup

All-purpose flour – 2 tablespoons

Salt – 1 teaspoon

Black pepper – ½ teaspoon

Garlic powder – ½ teaspoon

Onion powder – ½ teaspoon

Paprika – ¼ teaspoon

Shredded cheddar cheese – 1 cup

Grated Parmesan cheese – ½ cup

Unsalted butter – 1 tablespoon, cut into small pieces

Step 1: Prepare the Slow Cooker

Vanilla Custard Cream Squares

Lightly grease the inside of your slow cooker with butter or non-stick spray to prevent sticking.

Step 2: Make the Cream Sauce

In a medium bowl, whisk together the heavy cream, milk, flour, salt, black pepper, garlic powder, and onion powder until smooth.

This will be your creamy base for the potatoes.

Step 3: Layer the Ingredients

Arrange a layer of thinly sliced potatoes in the bottom of the slow cooker.

Pour some of the cream sauce evenly over the potatoes.

Sprinkle a bit of cheddar and Parmesan cheese on top.

Repeat the layers until all the potatoes and sauce are used, finishing with a thick layer of cheese on top.

Step 4: Add Butter and Paprika

Dot the top layer with small pieces of butter and sprinkle paprika over it for a touch of color and flavor.

Step 5: Cook Until Tender

Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are soft and easily pierced with a fork.

Step 6: Let It Rest

Once done, turn off the heat and let the dish sit for a few minutes.

This helps the sauce thicken and the flavors blend beautifully before serving.