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Created by:
Kristy Still
Crockpot Scalloped Potatoes
Course
Recipes
Cuisine
American
Servings
6
Make these great Crockpot Scalloped Potatoes that are also easy to make gluten-free too!
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Prep Time
10
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
10
minutes
mins
Ingredients
1x
2x
3x
2
Lbs
Russet Potatoes
Sliced 1/8in Thick
1/2
Cup
Onion
Diced
Cheese Ingredients:
1 1/2
Cups
Gruyere Cheese
Shredded
1/3
Cup
Grated Parmesan Cheese
1/2
Cup
Mozzarella Cheese
Shredded
Sauce Ingredients:
2
Tbsp
Butter
Softened
1 1/2
Cups
Half and Half
1/2
Cup
Chicken Broth
2
Tbsp
Gluten-Free or Regular Flour
1/2
Tsp
Garlic Powder
Seasoning Ingredients:
2
Tsp
Seasoned Salt
Salt and Pepper to Taste
1
Tbsp
Chives to garnish
Instructions
Lightly grease the inside of the crockpot.
In a medium bowl, combine butter, half and half, chicken broth, flour, and garlic powder, this makes the sauce mixture.
In another bowl mix the cheeses, gruyere, parmesan, and mozzarella.
Wash and slice potatoes into 1/8 inch thick.
Add a layer of potatoes and onions into the crockpot.
Sprinkle with the seasonings about half or to taste, this is the seasoned salt, salt, and pepper.
Pour 1/2 sauce mixture over the potatoes, about 1 Cup.
Scatter 1/2 the cheese blend over the top of the sauce mixture.
Repeat with a layer of potatoes and onions.
Sprinkle with seasonings again.
Pour remaining sauce over the potatoes.
Add the remaining cheese.
Place the lid on the crockpot and cook on low for 6 hours or until the sauce has thickened and the potatoes are tender.
Serve immediately.
Store leftovers in the fridge.
Nutrition
Serving:
1
g
|
Calories:
441
kcal
|
Carbohydrates:
42
g
|
Protein:
17
g
|
Fat:
24
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
72
mg
|
Sodium:
1064
mg
|
Fiber:
4
g
|
Sugar:
5
g
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