Scalloped potatoes are a classic comfort food dish that is perfect for any occasion. They’re creamy, cheesy, and utterly delicious. But let’s be real, who has the time to spend hours in the kitchen, carefully layering potatoes and cheese, and waiting for them to cook to perfection? That’s where the slow cooker comes in – a game-changer for busy home cooks who want to create mouth-watering meals with minimal effort.
The Benefits of Making Scalloped Potatoes in a Slow Cooker
Making scalloped potatoes in a slow cooker is a total no-brainer. Not only does it save you time and effort, but it also ensures that your potatoes are cooked to perfection every time. Here are just a few benefits of making scalloped potatoes in a slow cooker:
- Hands-off cooking: Simply add all the ingredients to the slow cooker, set it, and forget it. No need to constantly check on the potatoes or worry about them burning.
- Even cooking: The slow cooker’s low heat and moisture-rich environment ensure that the potatoes are cooked evenly throughout, eliminating the risk of undercooked or overcooked spots.
- Easy to scale: Whether you’re cooking for a small family dinner or a large gathering, the slow cooker makes it easy to scale up or down. Simply adjust the ingredient quantities and cooking time as needed.
Basic Ingredients and Equipment Needed
Before we dive into the recipe, let’s take a look at the basic ingredients and equipment you’ll need:
- 3-4 large potatoes, thinly sliced
- 1/4 cup unsalted butter, softened
- 1/2 cup grated cheddar cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons chopped fresh chives (optional)
- Slow cooker (at least 6-quart capacity)
- Large bowl
- Measuring cups and spoons
- Wooden spoon or spatula
Choosing the Right Potatoes
When it comes to making scalloped potatoes, the type of potato you use can make a big difference. Here are a few options:
- Russet potatoes: These are the most commonly used potatoes for scalloped potatoes, and for good reason. They have a high starch content, which makes them light and fluffy on the inside, while their rough exterior helps them hold their shape.
- Yukon gold potatoes: These potatoes have a buttery, yellow flesh and a smooth, thin skin. They’re a great option if you want a slightly sweeter, more tender scalloped potato.
- Red potatoes: These potatoes have a waxy texture and a sweet, nutty flavor. They’re a great option if you want a slightly firmer, more rustic scalloped potato.
The Recipe
Now that we’ve covered the basics, let’s get to the recipe. Here’s a simple, delicious recipe for slow cooker scalloped potatoes:
Step 1: Prepare the Potatoes
- Peel the potatoes and slice them into 1/8-inch thick rounds.
- Place the sliced potatoes in a large bowl and cover them with cold water. Let them soak for at least 30 minutes to remove excess starch.
- After the potatoes have soaked, drain them and pat them dry with paper towels to remove excess moisture.
Step 2: Prepare the Cheese Sauce
- In a separate bowl, whisk together the flour, salt, pepper, garlic powder, and onion powder.
- Add the softened butter to the bowl and whisk until it’s fully incorporated into the flour mixture.
- Gradually add the heavy cream or half-and-half, whisking constantly to avoid lumps.
- Bring the mixture to a simmer over medium heat, whisking constantly, until it thickens and coats the back of a spoon.
- Remove the sauce from the heat and stir in the grated cheddar and mozzarella cheese until they’re fully melted and the sauce is smooth.
Step 3: Assemble the Scalloped Potatoes
- Grease the slow cooker with butter or cooking spray.
- Create a layer of potatoes in the bottom of the slow cooker. You can overlap them slightly, but try to maintain a relatively even layer.
- Pour some of the cheese sauce over the potatoes, making sure they’re fully coated.
- Repeat the layering process, alternating between potatoes and cheese sauce, until you’ve used up all the ingredients.
- Top the final layer of potatoes with the remaining cheese sauce and sprinkle with chopped chives if desired.
Step 4: Cook the Scalloped Potatoes
- Cover the slow cooker and cook the scalloped potatoes on low for 4-5 hours or on high for 2-3 hours.
- When the potatoes are cooked, they should be tender and the top should be golden brown and crispy.
- Remove the slow cooker from the heat and let the potatoes cool for a few minutes before serving.
Tips and Variations
Here are a few tips and variations to help you take your slow cooker scalloped potatoes to the next level:
- Add some spice: If you like a little heat in your scalloped potatoes, try adding some diced jalapenos or red pepper flakes to the cheese sauce.
- Get creative with the cheese: While cheddar and mozzarella are classic choices for scalloped potatoes, you can also try using other cheeses like Parmesan, Gruyere, or even feta.
- Add some texture: Try adding some diced ham, bacon, or cooked vegetables to the scalloped potatoes for added texture and flavor.
- Make it a main dish: If you want to make the scalloped potatoes a main dish, try adding some cooked ground beef, shredded chicken, or diced steak to the cheese sauce.
Conclusion
Slow cooker scalloped potatoes are a deliciously easy side dish that’s perfect for any occasion. With their creamy cheese sauce, tender potatoes, and crispy top, they’re sure to be a hit with family and friends. So next time you’re looking for a comforting, crowd-pleasing side dish, give slow cooker scalloped potatoes a try. Your taste buds will thank you.
What is the best type of potato to use for slow cooker scalloped potatoes?
The best type of potato to use for slow cooker scalloped potatoes is a high-starch potato, such as Russet or Idaho. These types of potatoes will yield a light and fluffy texture on the inside, while remaining crispy on the outside. They also have a mild flavor that will absorb the flavors of the other ingredients in the dish.
Avoid using waxy potatoes, such as Yukon Gold or red potatoes, as they will retain their shape and texture even after cooking. This can result in a dish that is not as creamy and tender as desired. By using the right type of potato, you can ensure that your slow cooker scalloped potatoes turn out perfectly.
How do I prevent the potatoes from becoming too mushy?
To prevent the potatoes from becoming too mushy, it’s essential to slice them thinly and evenly. This will help them cook consistently and prevent them from becoming overcooked. You can also try soaking the sliced potatoes in cold water for about 30 minutes before cooking to remove excess starch.
Another tip is to not overmix the potatoes with the other ingredients. Simply layer the potatoes and other ingredients in the slow cooker, and let the heat do the work. Overmixing can cause the potatoes to break down and become mushy. By following these tips, you can achieve a dish with tender, yet still slightly firm, potatoes.
Can I add other ingredients to the slow cooker scalloped potatoes?
Yes, you can add other ingredients to the slow cooker scalloped potatoes to give them more flavor and texture. Some ideas include diced ham, bacon, or cooked vegetables, such as bell peppers or zucchini. You can also add different types of cheese, such as cheddar, Parmesan, or feta, to give the dish a richer flavor.
When adding other ingredients, be sure to adjust the cooking time accordingly. If you’re adding ingredients that are already cooked, such as diced ham or cooked vegetables, you can simply add them to the slow cooker with the potatoes. If you’re adding raw ingredients, such as bacon or raw vegetables, you may need to cook them separately before adding them to the slow cooker.
How long does it take to cook slow cooker scalloped potatoes?
The cooking time for slow cooker scalloped potatoes will depend on the temperature of your slow cooker and the thickness of the potato slices. Generally, it takes about 4-5 hours on low heat or 2-3 hours on high heat to cook the potatoes until they’re tender.
It’s essential to check the potatoes periodically to ensure they’re not overcooking. You can do this by inserting a fork or knife into the potatoes. If they’re tender, they’re done. If not, continue to cook them in 30-minute increments until they’re tender.
Can I make slow cooker scalloped potatoes ahead of time?
Yes, you can make slow cooker scalloped potatoes ahead of time. In fact, this dish is perfect for meal prep or special occasions, such as holidays or potlucks. You can prepare the ingredients and assemble the dish in the slow cooker, then refrigerate or freeze it until you’re ready to cook it.
If you’re refrigerating the dish, you can cook it on low heat for about 6-8 hours or on high heat for about 3-4 hours. If you’re freezing the dish, you can thaw it overnight in the refrigerator, then cook it on low heat for about 6-8 hours or on high heat for about 3-4 hours.
How do I serve slow cooker scalloped potatoes?
Slow cooker scalloped potatoes are a versatile side dish that can be served with a variety of main courses. Some ideas include roasted meats, such as beef or pork, grilled meats, such as steak or chicken, or even as a side dish for a vegetarian meal.
You can serve the potatoes hot, straight from the slow cooker, or let them cool and serve them at room temperature. You can also add a sprinkle of chopped fresh herbs, such as parsley or chives, or a dollop of sour cream to give the dish a bit of extra flavor and texture.
Can I make slow cooker scalloped potatoes in a smaller or larger batch?
Yes, you can make slow cooker scalloped potatoes in a smaller or larger batch, depending on your needs. If you’re cooking for a small group, you can simply halve the ingredients and cook them in a smaller slow cooker. If you’re cooking for a large group, you can double or triple the ingredients and cook them in a larger slow cooker.
Keep in mind that the cooking time may vary depending on the size of the batch. A smaller batch may cook more quickly, while a larger batch may take longer to cook. Be sure to check the potatoes periodically to ensure they’re not overcooking.