Sometimes you just need a choice. I usually do homemade scalloped potatoes in the oven, but this time I needed to make them early in the day.
It was one of those nights when you rush in the door at dinner time and need it to put itself on the table.
You know the kind.
Slow cooker to the rescue. Again.
Here’s what you’ll need:
- About 2 lbs. potatoes, any variety (I used 7-8 good sized red)
- 2 Tbs. butter
- 2 Tbs. flour
- 2 cups hot milk
- salt and pepper
Scrub the potatoes. You can peel them or leave the peels on. Slice thinly. (I love my Rada Cutlery Cook’s Knife for this job.)
Melt the butter over medium heat in a skillet. Stir in the flour and cook for a minute or two. Whisk in the hot milk. Keep whisking until smooth. Cook until bubbly and slightly thickened. Season with salt and pepper.
Butter the crock of a slow cooker or a casserole dish if you’re using the oven. Put in the potato slices. Pour sauce over the potatoes.
Cook on low 7-8 hours or high 5-6 hours. Or bake uncovered at 350 degrees for 1 1/2 hours or until the potatoes are tender when poked with a fork.
Serves 6-8 people.
Mmm, those look good!
Wow–I love this idea for scalloped potatoes–I will need to put potatoes on the grocery list for next week 🙂
These look totally scrumptious! YUM 🙂
WHAT DID YOU DO WITH THE CHEESE?
Technically it is Scalloped Potatoes if it is without cheese and AuGratin if it has cheese in it. But I have always called my Mother wonderful cheesy potatoes Scalloped Potatoes anyway.
Exactly! Scalloped potatoes have no cheese! Potatoes, onion, and butter cream sauce thickened with corn starch (recipe on the cornstarch container), salt and pepper. So delicious! I use extra onion. I could eat just the potatoes, they’re that good! Going to make them today with left over Xmas ham! Have a nice day everyone!
I agree with you Carol Paul. That’s the way my Mom made them too
Finally! It took me ages to find a good old scalloped potato recipe without cheese! Everyone else adds cheese and still calls is scalloped, even though that makes it au gratin! Thank you!
I agree. I searched for days to find this recipe because they all have cheese in them now and I prefer the original. I think cheese ruins the flavour
Put it on a burger
SORRY….THOUGHT I SAW CHEESE IN THE PHOTO….
I am going to try this adding some cheese and onions!
I’m doing the same.
What size crockpot did you use? Thanks!
My crockpot is 6 quart, but this would fit in a smaller one. It probably would fit in a 4 quart.
Thanks! I just ‘assembled’ it. Increased it by 50% – 11 potatoes, 3 c of milk, etc. Seemed right size for my 5 qt slow cooker. My slow cooker doesn’t work well if it isn’t mostly filled. I guessed on the salt – 1/2 tsp. Any idea what you put in? Also, the liquid didn’t cover the potatoes. Does that matter? Thanks for your help! This is a trial run for in-law dinner this weekend :).
hi can I use Half & half for the milk? do I have to heat it? I have a recipe that uses half & half.
its an oven recipe, scallop potatos, then slices of onion, slices of butter and start the next layer, finish off with half & half and bake in oven. but i want to do it in the crock pot. thanks
For this recipes you make a white sauce, which is typically made with milk. I think it would be pretty thick if you use half and half.
I used 5 lbs potatoes…1 small heavy whipped cream….layered potatoes with 2 TBls of flour and 3 Tbls butter and salt between each layer. I then covered the potatoes with half and half and cooked on high for 1 hr and then on low til the potatoes were tender….about 8 hrs….delicious and everyone loved it at our Christmas dinner!!
How many layers did you do? Do you recall how much half and half you used to cover? Can’t wait to try that version!
Thank you for this wonderful scalloped potato recipe. Frustrates me when people post scalloped potato recipes with cheese in the ingredients. If I wanted cheese in it I would search for au gratin potatoes and not scalloped.
It is wonderful to find someone who knows the difference in scalloped potato and au gratin potato recipes. I know it is a small thing, but things like this lead to other things. I guess I might be picky about because I don’t like cheese. That might have something to do with it. 🙂 Stan
I agree with you both. Most people do not understand the difference between scalloped & au gratin. I don’t care for cheese in mine. I have always made mine in layers with no white sauce either. Always turns out excellent.
Oh wow I agree and I thought I was the only one who doesn’t like cheese. I’m always looking for recipes without cheese, very hard to find.
Exactly! Both are good, but they are 2 different dishes!
Me too!! Scallop potatoes do not have cheese !!
I chopped up some onions and put them between layers too. It’s in the oven and waiting to take it out in a while. smells great!!
Thank you for sharing scalloped potatoes in white sauce and NO cheese. Almost all the receipts that I found had cheese in it. For me scalloped potatoes do not have cheese.
Potatoes with cheese are au gratin yet I added the small amount remaining in my container. I also added some dehydrated onions between layers. I was not happy with the sauce separation. I used a 3qt crockpot and small russets instead of reds, sliced with my favorite chef knife. The texture was wonderful compared to boxed scalloped potatoes! I served it with a roast ham glazed with pineapple/orange/banana juice and studded with cloves, broccoli normandy on the side.
Thank you for this recipe. I need to feed 10 people who love potatoes. Does it work well in the crock pot to add 1/2 more of everything.
Can this prepared and cooked the next day?
Unfortunately, I made this recipe without looking at comments. I went against my better judgment and did not add anything like onion or garlic as I usually do. There didn’t end up being enough of the béchamel sauce and it was very bland. I would not recommend this recipe to anyone.