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Crockpot Scalloped Potatoes

Crockpot scalloped potatoes cook slowly in a creamy homemade sauce until the Yukon Gold slices are tender enough to pierce with a fork. Layers of thinly sliced onion and potatoes make this an easy slow cooker side dish.
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Prep Time 15 minutes
Cook Time 5 hours 5 minutes
standing 15 minutes
Total Time 5 hours 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 1 tbsp vegetable oil
  • 3 lb Yukon Gold potatoes peeled and sliced 1/8 inch thick
  • 1 yellow onion medium, thinly sliced
For the sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2.5 cup whole milk
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart slow cooker

Method
 

Prepare the potatoes
  1. Coat the inside of a 6-quart slow cooker with the vegetable oil.
  2. Peel and slice the potatoes 1/8 inch thick, and thinly slice the onion.
Make the sauce
  1. Melt the butter in a medium saucepan over medium heat, then whisk in the flour and cook for 1 minute.
  2. Gradually whisk in the milk, salt, and pepper; bring to a gentle simmer, stirring constantly, and cook for 3 to 5 minutes until thick enough to coat the back of a spoon.
Assemble and cook
  1. Layer half the potatoes and onion in the slow cooker, pour over half the sauce, then repeat with the remaining potatoes, onion, and sauce.
  2. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the potatoes are easily pierced with a fork.
  3. Turn off the slow cooker and let the potatoes stand, covered, for 15 minutes before serving.

Notes

For the smoothest sauce, whisk the milk in gradually to prevent lumps. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the sauce may separate. For a dairy-free variation, use dairy-free butter and unsweetened oat milk.