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Martha Stewart’s Slow Cooker Scalloped Potatoes

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Martha Stewart’s Slow Cooker Scalloped Potatoes is a classic comfort food dish made even easier and more convenient thanks to the magic of the slow cooker. This recipe delivers creamy, tender, and perfectly layered scalloped potatoes with minimal hands-on time. The slow cooker gently simmers the potatoes in a rich, cheesy sauce, allowing the flavors to meld together beautifully. This is the perfect dish for potlucks, holiday gatherings, or any occasion where you want to serve a crowd-pleasing side dish without spending hours in the kitchen.

Ingredients

Scale

Gather these ingredients to make Martha Stewart’s Slow Cooker Scalloped Potatoes:

  • 3 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)

  • 1 medium yellow onion, thinly sliced

  • 4 tablespoons unsalted butter, melted

  • 3 tablespoons all-purpose flour

  • 3 cups whole milk

  • 1 ½ cups shredded Gruyere cheese

  • 1 cup shredded cheddar cheese

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ¼ teaspoon ground nutmeg

  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions

Prepare the Sauce:

  1. Melt the Butter: In a large bowl, whisk together the melted butter and all-purpose flour until smooth. This will create a roux that will help thicken the sauce.

  2. Whisk in Milk: Gradually whisk in the whole milk, ensuring there are no lumps.

  3. Add Cheese and Seasoning: Stir in the shredded Gruyere and cheddar cheeses until melted and smooth. Season with salt, pepper, and ground nutmeg.

Layer the Potatoes:

  1. Grease the Slow Cooker: Lightly grease the inside of your slow cooker with butter or cooking spray.

  2. Create the First Layer: Arrange a layer of thinly sliced potatoes on the bottom of the slow cooker, overlapping slightly.

  3. Add Onion and Sauce: Sprinkle a layer of thinly sliced onion over the potatoes, then pour about one-third of the cheese sauce over the potatoes and onions.

  4. Repeat Layers: Repeat the layering process two more times: potatoes, onions, and sauce, until all ingredients are used. The top layer should be sauce.

Slow Cook the Potatoes:

  1. Cover and Cook: Cover the slow cooker 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. Cooking times may vary depending on your slow cooker.

  2. Check for Doneness: After the cooking time is complete, check the potatoes to ensure they are fully cooked through. If not, continue cooking for an additional 30-60 minutes.

Serve:

  1. Let Rest: Let the scalloped potatoes rest in the slow cooker for 10-15 minutes before serving. This will allow the sauce to thicken slightly.

  2. Garnish: Garnish with chopped fresh parsley, if desired. Serve warm directly from the slow cooker.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/martha-stewarts-slow-cooker-scalloped-potatoes/