Creamy Crock Pot Scalloped Potatoes with Chunks

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Introduction

Did you know that the term “scalloped” originally referred to the style of seafood dish cooked in a cream sauce, but eventually evolved to describe the way potatoes were sliced? Traditionally, scalloped potatoes are thinly sliced mandoline-style. However, many home cooks prefer “Chunk Style” potatoes for their hearty texture and ease of preparation—no mandoline required, and no risk of slicing your finger!

This recipe for Creamy Crock Pot Scalloped Potatoes with Chunks adapts the classic French Gratin for the slow cooker. By swapping delicate slices for robust cubes, we create a side dish that holds its shape beautifully over long cooking times. The challenge with slow cooker dairy dishes is preventing the sauce from “breaking” (curdling) or becoming watery. This recipe solves that by creating a stabilized roux-based cheese sauce before adding it to the crockpot. This ensures that your potatoes end up coated in a velvety, thick, cohesive sauce rather than floating in milky water.

Ingredients List

To ensure the sauce thickens properly and clings to the potato chunks, the starch content and fat ratio are critical. Here is your curated shopping list.

The Base:

• 3 lbs (1.4 kg) Yukon Gold Potatoes:
  • Why Yukon? They have a medium starch content and thin skin. Unlike Russets (which can fall apart into mush) or Waxy Reds (which don’t absorb sauce well), Yukons hold their cube shape but turn creamy inside. Peeling is optional.
  • Prep: Cut into uniform 1-inch chunks. Uniformity is key for even cooking.
• 1 Yellow Onion: Finely diced.

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The Stabilized Cream Sauce:

• ¼ Cup Unsalted Butter.
• ¼ Cup All-Purpose Flour: This creates the Roux that thickens the sauce and stabilizes the dairy against the long heat.
• 1 ½ Cups Whole Milk: Do not use skim.
• ½ Cup Heavy Cream: For richness.
• 1 Cup Chicken Broth (or Vegetable Broth): Adds savory depth that milk alone lacks.
• 3 Cups Sharp Cheddar Cheese: Freshly grated (divided usage).
  • Critical Spec: Use a block and grate it yourself. Pre-shredded cheese has anti-caking agents that prevent a smooth melt.
• Seasoning:
  • 2 Cloves Garlic (minced).
  • 1 Teaspoon Dried Thyme.
  • Salt and Black Pepper to taste.

Substitutions:

• Meat: Add 1 cup of Cubed Ham or cooked bacon bits for a complete meal.
• Cheese: Gruyère or Smoked Gouda are excellent flavor upgrades.
• Gluten-Free: Use cornstarch instead of flour (mix with cold milk first) or a 1:1 GF flour blend.

Timing

This recipe requires a quick stovetop step to ensure success.

• Preparation Time: 20 minutes.
• Slow Cooker Time: 3–4 hours (High) or 5–6 hours (Low).
• Total Time: Approx. 4 to 6 hours.

Data Insight: Potatoes cook differently in a slow cooker than in an oven. In an oven, evaporation concentrates the sauce. In a crockpot, moisture is trapped. This is why using a roux-thickened sauce is mathematically superior to just dumping in milk and cheese, which would result in a soup-like consistency.

Step-by-Step Instructions

Step 1: The Prep

Grease the inside of your slow cooker insert with butter or cooking spray.

• Layer: Place half of the diced onions and half of the cubed potatoes into the pot. Season with salt and pepper.
• Repeat: Add the remaining onions and potatoes.

Step 2: The Roux (The Secret Weapon)

In a medium saucepan on the stove, melt the ¼ cup butter over medium heat.

• Whisk: Add the garlic and cook for 30 seconds. Add the flour and whisk constantly for 1 minute. This cooks out the raw flour taste.
• Liquids: Slowly stream in the chicken broth, followed by the milk and heavy cream, whisking constantly to remove lumps.

Step 3: The Cheese Melt

Simmer the sauce for 2–3 minutes until it thickens noticeably (it should coat the back of a spoon).

• Melt: Remove from heat. Stir in 2 cups of the shredded cheddar cheese and the dried thyme. Stir until smooth and glossy.

Step 4: The Pour

Pour the thick cheese sauce evenly over the potatoes in the slow cooker.

• Important: Do not stir yet. Let the sauce sit on top and filter down naturally as it cooks. This prevents the potatoes from sticking to the bottom immediately.

Step 5: The Slow Cook

Cover and cook.

• Settings: Cook on HIGH for 3–4 hours or LOW for 5–6 hours.
• Check: At the halfway mark, give it a gentle stir to redistribute the sauce.
• Doneness: The potatoes are done when a fork slides into a chunk with zero resistance.

Step 6: The Finish

• Top: Sprinkle the remaining 1 cup of cheese over the top during the last 15 minutes of cooking. Cover to let it melt.
• Rest: Turn off the slow cooker and let it stand uncovered for 15 minutes before serving. This allows the sauce to “set” and thicken further.

Nutritional Information

A hearty comfort food side. Estimated breakdown per serving (based on 8 servings):

Nutrient	Amount	% Daily Value
Calories	380 kcal	–
Total Fat	22g	33%
Saturated Fat	14g	70%
Carbohydrates	35g	12%
Protein	12g	24%
Sodium	450mg	19%

Data Insight: Potatoes are an excellent source of Potassium (more than bananas!). Keeping the skin on the Yukon Gold potatoes increases the fiber content by nearly 20%.

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Healthier Alternatives for the Recipe

Customize your Potato Chunks for wellness goals:

• Lighter Sauce:
  • Use 2% milk instead of whole milk/cream.
  • Swap half the potatoes for Cauliflower Florets. Add the cauliflower only in the last hour of cooking as it softens much faster.
• Sodium Control:
  • Use low-sodium chicken broth and unsalted butter. Rely on the sharpness of the cheddar for flavor.

Serving Suggestions

• The Main Event: These pair perfectly with Glazed Ham, Roast Beef, or BBQ Chicken.
• The Crunch: Since slow cooker potatoes lack a crispy crust, top individual servings with crushed Ritz crackers or crispy onions for texture.
• Freshness: Garnish with fresh chives or green onions to cut the richness.

Common Mistakes to Avoid

Dairy in a crockpot is tricky.

1. Undercooked Potatoes:
   • The Error: Cutting chunks too large (2 inches+).
   • The Result: The outside is mushy, the inside is hard.
   • The Fix: Keep chunks to 1 inch max.
2. Curdled Sauce:
   • The Error: Using low-fat milk or high acid ingredients.
   • The Result: Grainy, separated sauce.
   • The Fix: The flour roux stabilizes the emulsion. Don’t skip it!
3. Brown/Grey Potatoes:
   • The Error: Prepping potatoes hours in advance without water.
   • The Result: Oxidation.
   • The Fix: Prep immediately before cooking, or store in water (drain well!) until ready.

Storing Tips for the Recipe

Potatoes reheat well but sauce may thicken.

• Refrigeration: Store in an airtight container for up to 4 days.
• Reheating:
  • Microwave: Splash a teaspoon of milk on top before heating to loosen the sauce.
  • Oven: Bake at 350°F until warm.
• Freezing: Not recommended. Chunky potatoes tend to become mealy and grainy when frozen and thawed, and the cream sauce may separate.

Conclusion

Creamy Crock Pot Scalloped Potatoes with Chunks offers the best of both worlds: the velvety, cheesy satisfaction of a gratin with the hearty, rustic texture of a potato stew. It frees up your oven for the main course and delivers a side dish that is creamy, comforting, and crowd-pleasing.

Summary: A slow cooker side dish featuring cubed Yukon Gold potatoes cooked in a stabilized, roux-thickened cheddar cheese sauce.

Ready to slow cook?

Get chopping! Rate this recipe 5 stars if you loved the chunk texture, and leave a comment below: do you peel your potatoes or leave the skin on? Subscribe for more crockpot comfort!

FAQs

Can I put raw potatoes in the crockpot?

Yes. This recipe is designed for raw potatoes. You do not need to boil them first. The slow cooking time is sufficient to soften them perfectly.

Why is my sauce watery?

Potatoes release water as they cook. If you skipped the flour/roux step, the sauce will be thin. To fix a finished watery dish, mix 1 tbsp cornstarch with 1 tbsp water and stir it into the pot on High for 20 minutes.

Can I use Russet potatoes?

You can, but Russets are starchier and tend to disintegrate during long slow cooking. Your result will be closer to “Potato Soup” than scalloped potatoes. Yukon Gold or Red Potatoes hold their shape better.