Slow Cooker Scalloped Potatoes Recipe

This scalloped potatoes recipe by Allrecipes is extra cheesy good because it is loaded with three different types of cheese, garlic, and sour cream. This is a delicious combination that every cheese lover will enjoy.

Ingredients:

• 5 lbs. Russet Potatoes
• 2 cups Onions
• 6 Cloves Garlic or 6 tsp minced Garlic
• ¼ cup Butter
• ¼ cup Flour
• 1 ½ cups Vegetable Broth
• 1 ½ cups Heavy Cream
• 1 tsp Salt – 1 tbsp
• 2 tsp Black Pepper
• 2 tsp J.O. #2, Creole Kick, or Seasoning Salt
• 8 oz. Sour Cream
• 3 cups Cheddar Cheese, shredded
• 1 cup Pepper Jack Cheese, shredded 
• 1 cup shaved or shredded Parmesan Cheese

Directions:

Prepare all the needed ingredients and measure as per the list above.

Pre-heat the oven to 400F.

Peel the potatoes and cut them into even slices. You can use a slicer or a regular knife. Transfer to a bowl and set aside.

Heat a pan on medium-low heat and melt the butter. Once the butter has melted, sauté the diced onions.

When the onions become translucent, add in the minced garlic, and cook for a minute. Then, add in the flour and gradually add the vegetable broth.

Season the sauce with pepper, a Creole kick, and salt. Mix well until all the ingredients are well combined. As you keep mixing, slowly add the heavy cream and turn the heat up to medium-high. When the sauce comes to a boil, remove the pan from the heat and add the different cheeses.

Grease your pan with nonstick spray and lay on a layer of potato slices.  Brush on a layer of sour cream on top of the potato slices using a spatula. Add a layer of your prepared sauce, and then top with the shredded and shaved cheeses. Repeat the process with the layer of sliced potatoes.

Cover the pan with aluminum foil and place it in the oven to bake for 1 1/2–2 hours at 400F.

At 1 hour and 30 minutes, remove the aluminum foil and pop it back in the oven for 20 minutes to brown the cheese. Let the dish set and cool completely before slicing.

Serve and enjoy! 

Slow Cooker Scalloped Potatoes Recipe