Move over : Luxurious scalloped potatoes are the new star of your . Instead of a traditional , these spuds are cooked in the  with a rich cream, gruyère, and sharp white cheddar sauce. The slow cooker method leaves your oven free for a parade of other dishes while making the perfectly tender. The finished dish even has those yummy caramelized browned edges we love from the baked version! 

What's the best cheese to use in scalloped potatoes?

Cheddar cheese is the classic choice for scalloped potatoes, and there's no question why—it's sharpness provides the perfect bite and it melts beautifully.

This recipe uses lots of sharp white cheddar, but it also uses a second type of cheese: gruyère. Gruyère is a type of Swiss cheese that has a delicious nutty flavor and adds wonderful richness to these potatoes. 

How can I thicken a cheese sauce?

The roux (flour cooked in butter) will thicken the cheese sauce on the stove and as the potatoes cook in the slow cooker. Be sure to let the dish cool before serving. This will give the sauce a chance to set up and stick to every bite of potato.

How do I keep potatoes from turning brown?

Peeled and sliced potatoes can turn a brownish gray if they sit on your counter for too long.

Peel and slice them just before assembly, or place whole peeled potatoes in a bowl of ice water for an hour or two until you’re ready to slice. 

What is the difference between scalloped potatoes and potatoes au gratin?

Scalloped potatoes are traditionally sliced potatoes layered with cream. layer in lots of cheese as well as cream. This recipe actually combines both, adding the cheeses right to the sauce to make assembly easier.  

What do you eat scalloped potatoes with?

Scalloped potatoes are an indulgent, ultra-filling side dish to bring to the table. That means they pairs well with proteins and fresh

that help balance out some of the richness! For a spring feast, think salty , , and . Of course, scalloped potatoes are delicious in place of baked potatoes with a sizzling , too.

5 tbsp.

unsalted butter, divided

1

small yellow onion, chopped

3

garlic cloves, chopped

1 1/2 tbsp.

all-purpose flour

2 1/2 c.

heavy cream

4 tsp.

kosher salt

2 tsp.

chopped fresh thyme, plus more for garnish

1 1/2 tsp.

black pepper, plus more for garnish

1 1/2 c.

sharp white Cheddar cheese, shredded

1 1/2 c.

Gruyere cheese, shredded 

4 lb.

Russet potatoes (about 4 large potatoes), peeled

Nonstick cooking spray

Step  1 In a large skillet, heat 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Step  2 Add the remaining 3 tablespoons of the butter to the skillet over medium low heat. Add the flour and cook, stirring constantly, until smooth and very lightly browned, about 1 minute. Gradually whisk in the cream until smooth and well combined. Whisk in the salt, thyme, and pepper. Bring the mixture to a simmer, whisking constantly, over medium heat. Remove from heat and whisk in the Cheddar and Gruyere.  Step  3 Using a mandoline or slicer, slice the potatoes into 1/8-inch slices (very thin). Step  4 Lightly grease a 6-quart slow cooker with nonstick cooking spray. Layer about 1/3 of the potato slices in the slow cooker and top with 1/3 of the cheese mixture. Repeat the layers twice. Step  5 Cover and cook on LOW until the potatoes are tender, about 6 to 7 hours. (Insert a paring knife into the center of potatoes. If it goes in and comes out easily, they are finished.) Turn off the slow cooker and uncover. Let the potatoes cool and thicken for 20 minutes before serving. Garnish with black pepper and more thyme. 

Caitlin Bensel