Easy Crock-Pot Recipes for Two: Scalloped Potatoes

easy-crock-pot-recipes-two-scalloped-potatoes Credit: CC BY 2.0/Lori L. Stalteri/Flickr

Potatoes are a classic American food staple with countless possibilities. When you combine the right ingredients in the Crock-Pot, this humble root vegetable not only produces rich, unforgettable flavors, but it provides a filling, satisfying part of any meal.


1. Slice the potatoes thinly, about 1/8 of an inch thick using a knife or mandoline.

2. Make a roux with half of the butter and half of the flour. Heat these together in a small pan on medium heat. Stir well

3. When the roux is combined well, add the milk and continue stirring until the mixture is smooth.

4. Season the bechamel sauce with salt, black pepper and garlic powder.

5. Remove from the heat and stir in 3/4 cup of shredded cheese.

6. Layer the potatoes and the cheese sauce in the oiled Crock-Pot so that potatoes are first and cheese is last. Pile as many layers as necessary to use up all the potato slices and the sauce.

7. Set the slow cooker on low and cook for six hours. However, start checking the potatoes around the four-hour mark to see when they are ready. When a fork breaks them easily, and the sauce is thick with a brown crust on top, your potatoes are ready to be served.

Tips and suggestion: To make the scalloped potatoes more of a complete meal, add some diced ham or shredded cooked chicken when adding the potatoes. To make the dish lower in fat, use 1 percent or 2 percent milk, although the sauce will be a little thinner. Experiment with the flavors as well, such as adding diced onions, or using different shredded cheeses like cheddar or Monterey Jack. Additional seasoning can add a depth of flavor too, such as rosemary, sweet paprika, dill or cilantro.

  • 3 medium white potatoes
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups shredded provolone cheese
  • Olive oil