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Slow Cooker Scalloped Potatoes - Thailand 1 Dollar Meals
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–+ servings

Slow Cooker Scalloped Potatoes

Adapted from an internet recipe.
This side uses the slow cooker and frees up your oven (and kitchen heating).
Print Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Side
Cuisine American
Servings 8 servings

Equipment

  • Slow Cooker (6+ quart)

Ingredients
  

  • 6 large potatoes, thinly sliced, skin on is ok or peel if you wish
  • 1 onion, thinly sliced
  • 5 tablespoons butter
  • 2 cloves garlic, minced
  • 5 tablespoons all purpose flour
  • 2 cups milk
  • 2 cups chicken stock
  • ½ teaspoon black pepper
  • ½ teaspoon thyme
  • ¼ teaspoon seasoning salt
  • 1 teaspoon mustard powder
  • 3 cups Cheddar cheese, shredded

Instructions
 

  • Melt butter in a saucepan on the stove. Add garlic. Add in flour and stir until blended. Let cook 1 minute.
  • Pour in milk while whisking and continue to whisk until incorporated and no lumps remain. Add in chicken broth and seasonings. Stir over medium heat until thick and bubbly. Remove from heat.
  • Grease the inside of your slow cooker with some butter. Layer ⅓ of potatoes, ½ of onions, 1 cup cheese and 1 cup of sauce. Repeat layers ending with the remaining potatoes, sauce & cheese.
  • Cook on high 5-6 hours or until potatoes are tender. Once done, potatoes can be kept on warm for up to 2 hours. To thicken up sauce (if required) turn off slow cooker for about 20 minutes before serving.