Can I make this ahead and freeze it?

For best results, pre-cook whole potatoes by boiling them in their skins, then peel, slice, assemble the dish, and freeze before cooking. Raw potatoes don't freeze well and become grainy in texture.

Why are my potatoes crunchy or undercooked?

This usually happens when potato slices are too thick or the slow cooker wasn't hot enough. Make sure slices are 1/8 to 1/4-inch thick maximum and cook on HIGH rather than LOW for best results.

Can I make this dairy-free?

Yes! Use unsweetened almond or oat milk instead of dairy milk, and substitute with dairy-free cheese. The texture will be slightly different but still delicious. Add a tablespoon of vegan butter for extra richness.

Creamy Crock Pot Scalloped Potatoes (Dump and Pour Recipe!)

Crock Pot Scalloped Potatoes

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Creamy, cheesy scalloped potatoes made easy in the slow cooker. Dump-and-pour recipe with no roux required.

Author: Sarah Mae Carter
Prep Time: 20 minutes
Cook Time: 3-4 hours
Total Time: 3 hours 20 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Slow Cooker
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 lbs Yukon gold potatoes, sliced 1/8-inch thick (about 6 potatoes)
1 onion, thinly sliced
3 cups whole milk
3 tablespoons heaping cornstarch
2 tablespoons prepared yellow mustard
2 1/2 teaspoons salt
3/4 teaspoon black pepper
8 oz white cheddar cheese, grated

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Instructions

Grease crock pot with oil or cooking spray. Layer 1/3 of onions, 1/3 of potatoes, and 1/3 of cheese. Repeat twice, ending with potatoes and cheese on top.
In large measuring cup, whisk together milk, cornstarch, yellow mustard, salt, and black pepper until completely smooth with no lumps.
Pour milk mixture evenly over all layers. Liquid should come three-quarters up the potatoes. Shake gently to help liquid settle.
Cover and cook on HIGH for 3-4 hours until potatoes are tender when pierced with fork and sauce is golden and bubbly.
Unplug slow cooker and allow potatoes to rest for 20 minutes before serving. This allows sauce to thicken further.

Notes

Use Yukon Gold or red potatoes for best results. Russets can become grainy in texture.
Mandoline slicer makes quick work of slicing potatoes uniformly for even cooking.
Yellow mustard adds flavor and color but doesn’t taste like mustard in final dish.
Oval slow cooker produces creamier results than round. Can use any 6-quart slow cooker.

Nutrition

Serving Size: 1 serving (1 cup)
Calories: 190 kcal
Sugar: 5 g
Sodium: 989 mg
Fat: 13 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 0.5 g
Protein: 10 g
Cholesterol: 39 mg

Find it online: https://www.benefitiany.com/crock-pot-scalloped-potatoes/