Crockpot Scalloped Potatoes

Looking for an easy side dish to serve at your next dinner party? Try these Crockpot Cheesy Scalloped Potatoes!

Course Side Dish

Cuisine American

Diet Vegetarian

Keyword Holiday

Prep Time 20

Cook Time 4

Total Time 4 20

Servings

Calories 335kcal

Melt the butter in a saucepan over medium heat.
Add the flour and cook for 3 minutes.
Whisk in the heavy cream and broth. Bring to a simmer, and cook for 7 minutes.
Reduce the heat to low, and add the gruyere cheese. Cook until the cheese melts.
Add the garlic powder, salt, and pepper. Remove from the heat.
Grease your slow cooker bottom and sides with butter.
Arrange a layer of the potatoes in the bottom of the slow cooker and season with salt and pepper.
Continue layering the potatoes until you have used them all.
Pour the sauce over the potatoes in an even layer.
Cover and cook on high for 4 hours, until the potatoes are tender.
Top with the parmesan and recover until the cheese melts.
Allow to rest for 15 minutes before serving.

You can store leftover potatoes in an airtight container in the fridge for up to 3 days.

I like to reheat them in the microwave or the oven, but you could also heat them in a saucepan over low heat until warm.

Let the potatoes cool completely, then transfer them to a freezer-safe container and store them in the freezer for up to 3 months.

You can expect the sauce to be broken, but the flavor will still be good.

When ready to eat, thaw in the fridge overnight and reheat in the microwave or a saucepan over low heat until warm.