Slow Cooker Scalloped Potatoes
Slowcook

Slow Cooker Scalloped Potatoes

Soft, creamy scalloped potatoes made in the slow cooker. Choose a 4-hour HIGH setting or an 8-hour LOW setting, then add cheese and broil if you want a golden finish.

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260 min total
4 servings
Easy

Ingredients

servings

  • Potatoes

    • 1200 g Floury potatoes
    • 1 stk Onion (optional)

  • Liquid

    • 3 dl Heavy cream
    • 1 dl Milk

  • Seasoning

    • 1 tsk Salt
    • 1 knsp Black pepper
    • 2 knsp Nutmeg
    • 1 fed Garlic (optional)

  • Optional topping

    • 100 g Grated cheese (optional)

Instructions

  1. 1

    Prepare the potatoes

    1. Peel the potatoes and slice them thinly and evenly.
    20 min
    KnifeCutting Board
  2. 2

    Grease the slow cooker and layer

    1. Lightly grease the slow cooker.
    2. Layer the potatoes with salt and pepper.
    3. Add thin onion slices between the layers if using.
    5 min
  3. 3

    Add the cream mixture

    1. Stir together the cream and milk.
    2. Add pressed garlic and nutmeg if using.
    3. Pour the mixture over the potatoes.
    5 min
    Bowl
  4. 4

    Cook for 4 hours on HIGH

    1. Set the slow cooker to HIGH and cook the potatoes for 4 hours.
    240 min
    High heat
  5. 5

    Cook for 8 hours on LOW

    1. Set the slow cooker to LOW and cook the potatoes for 8 hours.
    480 min
    Low heat
  6. 6

    Finish

    1. Stir gently during the final 20 minutes if you want a more cohesive texture.
    2. For a golden top, transfer the potatoes to an ovenproof dish, sprinkle with cheese and broil at 200°C for 10–15 minutes. This is only for appearance.
    15 min
    200°C
    Oven

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Details

Nutrition

Calories

420kcal

Protein

6g

Fat

28g

Carbs

38g

Serving Size

350g

Serving

Suggestions

  • • Serve directly from the slow cooker or in a serving dish at the table.

Drink Pairings

  • • Wein: A full-bodied white wine with good acidity.

Side Pairings

  • • Green salad with vinaigrette.

Dessert Pairings

  • • Light lemon dessert.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C

Tips

Preparation

  • • Use floury potatoes and slice them evenly and thinly.

Cooking

  • • Do not lift the lid while cooking; the heat drops quickly.
  • • If the potatoes are still a little firm after 4 hours, cook for another 20–30 minutes.

Serving

  • • Season with salt just before serving; it brings out the creaminess.

Variations

Flavor

  • Add thyme or rosemary for a mild herbal flavor.
  • Replace part of the cream with crème fraîche for a lightly tangy note.

Health

  • Use cooking cream for a lighter version.

Method

  • Transfer to the oven for a gratin finish before serving.

Toppings

  • Add grated cheese for the final 20–30 minutes.
  • Add small pats of butter on top before serving.

Author

C

Camilla

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Comments

Author

C

Camilla