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Slow Cooker Scalloped Potatoes

Slow cooker scalloped potatoes layer thinly sliced Yukon Gold potatoes and onion with a creamy homemade sauce. They cook until tender in a 6-quart slow cooker, then rest for 15 minutes before serving.
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Prep Time 20 minutes
Cook Time 5 hours 6 minutes
Resting time 15 minutes
Total Time 5 hours 41 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 4 tbsp unsalted butter divided (1 tablespoon for greasing and 3 tablespoons for the sauce)
  • 3 tbsp all-purpose flour
  • 2.5 cups whole milk
  • 1 cloves garlic minced
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
For the potatoes
  • 3 lb Yukon Gold potatoes peeled and sliced 1/8 inch thick
  • 1 yellow onion small, thinly sliced

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Grease the inside of a 6-quart slow cooker with 1 tablespoon of the butter.
Make the sauce
  1. Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Gradually whisk in the milk.
  4. Stir in the garlic, salt, and pepper.
  5. Bring to a gentle simmer and whisk for 3 to 5 minutes, until the sauce thickens enough to coat the back of a spoon.
Layer and cook
  1. Arrange one-third of the potatoes in the slow cooker, top with one-third of the onion and one-third of the sauce, and repeat twice, ending with the sauce.
  2. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 1/2 to 3 1/2 hours, until the potatoes are tender when pierced with a knife.
  3. Turn off the slow cooker and remove the lid.
  4. Let the potatoes rest for 15 minutes before serving.

Notes

For the most even cooking, slice the potatoes uniformly to 1/8 inch thick. Refrigerate leftovers in an airtight container for 3–4 days; freezing is not recommended because the potatoes and creamy sauce may change texture. For a dairy-free swap, use plant-based butter and unsweetened, unflavored plant milk.