Scalloped Potatoes in Crockpot
Prep time
Total time
Thinly sliced potatoes layered with onions and covered in a creamy, cheddar cheese sauce that has been slow cooked in the Crockpot.
Serves: 12 servings
  • 6 (4 lbs.)large potatoes, peeled, thinly sliced
  • 1 medium onion, peeled,thinly sliced
  • 4 tbsp. butter
  • ¼ cup + 1 tbsp. all-purpose flour
  • 1 tsp. salt
  • ⅛ tsp. pepper
  • 2 cups milk
  • 2 tbsp. heavy whipping cream (optional)
  • 1⅓ cups cheddar cheese, shredded
  1. Spray Crockpot with cooking spray;
  2. Layer crockpot with potatoes than onions. Keep doing this until you no more remain.
  3. In a large pot; add butter, flour, salt and pepper. Over medium, low heat, stir until butter is melted. Gradually whisk in milk and cream until no lumps remain. While stirring, cook until bubbly and thickened. Stir in cheese to melt. About 10 minutes.
  4. Pour cheese sauce over. Cover and cook on high for 4 hours or on low for 5 to 7 hours.
Calories per cup: 235, Fat: 9, Cholesterol: 25, Sodium: 127, Potassium: 830, Carbs: 32, Fiber: 5, Sugar: 4, Protein; 7
Nutrition Information
Serving size: 1 cup
Recipe by PB + P Design at