Crockpot Scalloped Potatoes

Looking for the most decadent side to your Easter dinner? If you’re tired of always serving up the same mashed potatoes or roasted potatoes, serve up these cheesy, creamy crockpot scalloped potatoes instead. We love serving scalloped potatoes for an extra-special side alongside our spiral ham, but if you’re looking for an even easier, more hands-off version this holiday, turn to the Crockpot. It’ll do the work for you, leaving you plenty of time to focus on what really matters (the Easter desserts, ofc).

What’s the difference between scalloped potatoes and potatoes au gratin?
Two words: cheese and ease. Traditionally, scalloped potatoes are a bit simpler. Sliced potatoes are layered with a simple cream sauce, baked and served bubbling hot. Potatoes au gratin are slightly more decadent, incorporating layers of cheese along with the cream sauce. However, in this Crockpot recipe, we broke the rules a bit by adding shredded Gruyère and freshly grated Parmesan. While it may not be traditional for scalloped potatoes, who can say no to more cheese?

Top tips for crockpot scalloped potatoes:
— Want a crispier top? If you like the top of your scalloped potatoes a little crispy, you can pop the whole slow-cooker insert (if it’s enamel and oven-safe, of course!) into the oven, or scoop everything into a large baking dish and broil for 3 to 5 minutes.
— Drain the grease. Creamy potatoes are what we’re after here—not greasy. To avoid this, let your potatoes sit for 30 minutes and drain any grease that may have built up while cooking before serving.
— Prevent curdling. Instead of making your sauce in the slow cooker along with your potatoes, prevent curdling by combining your cream sauce before adding to your potatoes.

Made it? Let us know how it went in the comment section below!