Came out amazing and so easy to put together!


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

1 cup heavy cream

1 cup milk

2 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon paprika

1 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

1 tablespoon unsalted butter, cut into small pieces


Lightly grease the inside of your slow cooker with butter or cooking spray.

Whisk together heavy cream, milk, flour, salt, pepper, garlic powder, and onion powder in a bowl to create a rich sauce.

Layer sliced potatoes in the slow cooker, topping each layer with a portion of the cream mixture and a sprinkle of both cheddar and Parmesan cheeses.

Continue layering potatoes, cream mixture, and cheeses, ending with a cheese layer.

Dot the top with butter and sprinkle with paprika for color and flavor.

Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until potatoes are tender.

Let the dish rest for a few minutes before serving to allow the sauce to thicken and flavors to meld.

And there you have it – the Best Ever Slow Cooker Scalloped Potatoes, a dish that promises to bring comfort and warmth to your table. Enjoy this creamy, cheesy delight!

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