Easy Slow Cooker Scalloped Potatoes (Printable Version)
Creamy potato layers with smoky kielbasa and cheddar, slowly simmered to tender perfection. A fuss-free comfort meal.
# What You'll Need:
→ Meats
01 - 14 oz kielbasa sausage, sliced into 1/4-inch rounds
→ Vegetables
02 - 2 lbs russet potatoes, peeled and thinly sliced
03 - 1 medium yellow onion, thinly sliced
04 - 2 cloves garlic, minced
→ Sauce & Dairy
05 - 2 cups half-and-half or whole milk
06 - 2 cups shredded cheddar cheese
07 - 2 tbsp unsalted butter
08 - 2 tbsp cornstarch
09 - 1/2 cup chicken broth
→ Seasonings
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 1/2 tsp paprika
13 - 1/2 tsp dried thyme
# How to Make It:
01 - Lightly grease the inside of your slow cooker with butter or non-stick cooking spray.
02 - Melt butter in a saucepan over medium heat. Add garlic and onion; sauté for 2-3 minutes until softened and fragrant.
03 - Whisk cornstarch into the saucepan and cook for 1 minute. Gradually whisk in half-and-half and chicken broth until smooth. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened. Remove from heat.
04 - Stir in 1 1/2 cups shredded cheddar, salt, pepper, paprika, and dried thyme until the cheese is completely melted and the sauce is smooth.
05 - Arrange half the sliced potatoes in the bottom of the slow cooker. Top with half the kielbasa slices and half the cheese sauce. Repeat layers with remaining potatoes, kielbasa, and sauce.
06 - Cover and cook on LOW setting for 4-5 hours until potatoes are fork-tender.
07 - Sprinkle the reserved 1/2 cup cheddar cheese over the top during the final 15 minutes of cooking.
08 - Let the dish rest uncovered for 10 minutes before serving to allow the sauce to thicken slightly.
# Expert Insights:
01 -
- The kielbasa adds a smoky depth that makes every bite feel like a hug from someone who loves you
- Zero active cooking time after the initial prep means you can actually relax while dinner happens
- Leftovers reheat beautifully and somehow taste even better the next day
02 -
- The thickness of your potato slices matters more than you think, too thick and they will not cook through, too thin and they will disappear into the sauce
- Resist the urge to lift the lid during cooking, every time you do you add 15 minutes to the cooking time
03 -
- Spray your knife with cooking spray before slicing the potatoes, they will not stick to the blade
- If your sauce looks too thick after cooking, stir in a splash more warm milk before serving