Can You Make Scalloped Potatoes in a Slow Cooker?
Yes, you absolutely can make scalloped potatoes in a slow cooker! While it requires some adjustments from a traditional baked recipe, using a slow cooker results in incredibly tender potatoes and a creamy, flavorful sauce with minimal hands-on effort.
The Allure of Slow Cooker Scalloped Potatoes
Scalloped potatoes, also known as potatoes au gratin (though technically, the latter always includes cheese), are a comforting and classic side dish. But let’s face it, baking them in the oven can take a significant amount of time and attention. Enter the slow cooker, the kitchen appliance that allows you to “set it and forget it.” The moist heat of the slow cooker gently cooks the potatoes to melt-in-your-mouth perfection, making it an ideal option for busy weeknights or potlucks.
Benefits of Using a Slow Cooker
Choosing the slow cooker over the oven for scalloped potatoes offers several advantages:
- Convenience: Minimal active cooking time frees you up for other tasks.
- Even Cooking: The slow, consistent heat ensures the potatoes are uniformly cooked, eliminating dry edges and undercooked centers.
- Portability: Slow cookers are easily transportable, making them perfect for bringing a warm dish to gatherings.
- Energy Efficiency: Slow cookers use less energy than ovens, saving you money on your electricity bill.
- Moisture Retention: The enclosed environment of the slow cooker traps moisture, resulting in a creamy and tender dish.
The Process: A Step-by-Step Guide
Here’s a simple recipe for delicious slow cooker scalloped potatoes:
Ingredients:
- 3 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 4 tbsp butter, melted
- 3 cups milk (whole or 2%)
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional)
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions:
- Prepare: Grease the inside of your slow cooker with butter or cooking spray.
- Layer: In the slow cooker, layer a third of the sliced potatoes, then half the onion, half the garlic. Repeat layers, ending with a layer of potatoes.
- Sauce: In a bowl, whisk together the melted butter, milk, heavy cream, salt, pepper, and nutmeg (if using).
- Pour: Pour the milk mixture over the potatoes, making sure to cover them evenly.
- Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender when pierced with a fork.
- Cheese (Optional): During the last 30 minutes of cooking, sprinkle the shredded cheddar cheese over the top. Cover and cook until the cheese is melted.
- Serve: Let cool slightly before serving.
Common Mistakes to Avoid
While relatively straightforward, avoiding these common pitfalls will ensure your slow cooker scalloped potatoes are a resounding success:
- Slicing the Potatoes Too Thick: Thick slices will take much longer to cook and may result in uneven cooking. Aim for 1/8 inch slices.
- Not Greasing the Slow Cooker: The potatoes can stick to the bottom of the slow cooker, making them difficult to serve. Greasing the slow cooker is crucial.
- Overcooking: Overcooking can lead to mushy potatoes. Check for doneness periodically using a fork.
- Under-Seasoning: Potatoes require adequate seasoning. Don’t be shy with the salt and pepper! Taste and adjust as needed.
- Using the Wrong Potatoes: Starchy potatoes like Russets can become gummy in the slow cooker. Yukon Gold potatoes or red potatoes work best.
- Adding Too Much Cheese Too Early: Adding the cheese at the beginning of the cooking process can result in a burnt, crusty mess. Add it towards the end for a melted, gooey topping.
Choosing the Right Potatoes: A Comparison
| Potato Type | Texture | Flavor | Best Uses (Slow Cooker) |
|---|---|---|---|
| Yukon Gold | Creamy, waxy | Buttery | Excellent |
| Red Potatoes | Firm, waxy | Slightly sweet | Good |
| Russet | Starchy, floury | Mild | Not Recommended |
Sauce Variations: Expanding Your Culinary Horizons
Don’t be afraid to experiment with different sauce variations to customize your scalloped potatoes:
- Garlic Herb: Add fresh herbs like thyme, rosemary, or parsley to the sauce, along with extra minced garlic.
- Smoked Paprika: Stir in a teaspoon of smoked paprika for a smoky flavor.
- Jalapeño Cheddar: Add diced jalapeños and use a sharp cheddar cheese for a spicy kick.
- Mushroom Gruyere: Sauté sliced mushrooms and add them to the potato layers, and use Gruyere cheese for a sophisticated flavor.
Tips for Perfect Slow Cooker Scalloped Potatoes
- Use a mandoline slicer for uniform potato slices.
- Don’t overcrowd the slow cooker.
- If the potatoes start to brown too much on top, cover the slow cooker with a clean kitchen towel under the lid to absorb excess moisture.
- For a richer flavor, use half-and-half instead of milk.
- Let the scalloped potatoes rest for 10-15 minutes before serving to allow the sauce to thicken slightly.
Frequently Asked Questions
1. Can I use frozen potatoes for scalloped potatoes in a slow cooker?
While it’s possible, it’s not recommended. Frozen potatoes often contain added water and can become mushy in the slow cooker. Freshly sliced potatoes will yield the best texture. If you must use frozen, thaw them completely and pat them dry before adding them to the slow cooker.
2. How do I prevent my scalloped potatoes from becoming watery?
To prevent watery scalloped potatoes, avoid adding too much liquid to the sauce. Also, make sure your potatoes are sliced thinly and layered properly to allow for even cooking and moisture evaporation. Using heavy cream or half-and-half instead of just milk can also help create a thicker, richer sauce.
3. Can I add meat to my slow cooker scalloped potatoes?
Yes, you absolutely can! Diced ham, cooked bacon, or crumbled sausage are all excellent additions. Layer the meat in with the potatoes and onions for a hearty and satisfying meal. Adjust cooking time accordingly, as the meat will add to the overall cooking time.
4. What if my slow cooker scalloped potatoes are taking too long to cook?
If your scalloped potatoes are taking too long to cook, ensure your slow cooker is functioning correctly. You can also increase the heat to high for the last hour of cooking. Make sure the potatoes are thinly sliced and layered properly.
5. Can I freeze leftover slow cooker scalloped potatoes?
While it’s possible to freeze leftover scalloped potatoes, the texture may change slightly upon thawing. The potatoes can become somewhat grainy or mushy. For best results, freeze in an airtight container and thaw completely in the refrigerator before reheating.
6. How can I reheat leftover slow cooker scalloped potatoes?
The best way to reheat leftover scalloped potatoes is in the oven at 350°F (175°C) until heated through. You can also reheat them in the microwave, but the texture may not be as good. Consider adding a little extra milk or cream when reheating to prevent them from drying out.
7. Can I use a different type of cheese besides cheddar?
Yes, feel free to experiment with different cheeses! Gruyere, Swiss, Monterey Jack, or a blend of cheeses all work well. Choose cheeses that melt well and complement the other flavors in your dish. Consider a combination of sharp cheddar and Gruyere for a complex flavor profile.
8. How do I know when my slow cooker scalloped potatoes are done?
Your scalloped potatoes are done when the potatoes are easily pierced with a fork and the sauce has thickened slightly. The top should be golden brown and bubbly. If using cheese, it should be melted and gooey.
9. Can I make this recipe dairy-free?
Yes, you can make a dairy-free version by using plant-based milk (like almond or oat milk) and dairy-free butter. Nutritional yeast can be added for a cheesy flavor. Some dairy-free cheese alternatives are also available.
10. Do I need to parboil the potatoes before putting them in the slow cooker?
No, you do not need to parboil the potatoes. The slow cooker will cook them thoroughly. Parboiling is unnecessary and may result in mushy potatoes.
11. What size slow cooker is best for this recipe?
A 6-quart slow cooker is ideal for this recipe. If you have a smaller slow cooker, you may need to reduce the ingredients accordingly.
12. Can I make this recipe vegetarian?
Yes, this recipe is already vegetarian. Ensure you are using vegetarian-friendly butter, or use olive oil if unsure.