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Slow Cooker Scalloped Potatoes

Thinly sliced potatoes tossed in a rich and creamy cheese sauce, covered in bread crumbs and baked until tender. This recipe makes for the perfect side dish for any holiday or group event!


  • 6 cups peeled and thinly sliced potatoes
  • 1/4 cup diced onion
  • 5 tablespoons butter divided
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon pepper
  • 3 cups milk
  • 2 cups shredded Cheddar cheese
  • 1/2 cup bread crumbs


  • Combine your potatoes and onions and place them in a 6 quart slow cooker.
  • In a medium saucepan over medium heat, add 3 tablespoons of your butter.
  • Once the butter has melted add the flour, mustard, Worcestershire sauce and pepper and stir until combined.
  • Add the milk to the saucepan and stir frequently until it comes to a boil.
  • Reduce heat to medium-low, stirring frequently, and cook the mixture until thick and bubbly.
  • Add the Cheddar cheese and stir until the cheese melts.
  • Pour the cheese mixture over your potatoes and toss to coat.
  • Cover and cook on low for 5 1/2 to 6 1/2 hours or on high for 2 1/2 to 3 1/2 hours, or until the potatoes are tender.
  • Melt your remaining 2 tablespoons of butter and combine with your Italian bread crumbs. Sprinkle the bread crumbs evenly over your potatoes.
  • Cook uncovered for 30 minutes.


*All slow cookers cook at different rates. Please adjust the cooking time based on your slow cooker. 
Recipe provided by Make Your Meals