Slow Cooker Scalloped Sweet Potatoes
Creamy, comforting scalloped potatoes take a gentle spin in the slow cooker. This version uses sweet potatoes for fold-over sweetness, a touch of garlic, and a creamy cheese sauce that bugs right up against the earthy notes of the tubers. It’s hands-off enough for a busy week yet special enough to serve as a side at a weeknight dinner or a casual holiday meal.
Ingredients
- 3 large sweet potatoes, peeled and thinly sliced
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 cup grated parmesan or extra cheddar for topping
Instructions
- Layer the sliced sweet potatoes in the insert of your slow cooker, overlapping slightly just like you would in a casserole.
- In a small saucepan over low heat, melt butter. Add minced garlic and cook just until fragrant, about 30 seconds. Stir in milk, cream, salt, pepper, and nutmeg. If you’re using cornstarch, whisk it into a little cold milk first to prevent lumps, then whisk into the warm mixture.
- Pour a portion of the sauce over the potato slices in the slow cooker. Sprinkle with a light layer of cheese. Repeat layering until you’ve used all potatoes and sauce, finishing with a layer of cheese on top.
- Cover and cook on low for 4–5 hours, until the potatoes are tender and the sauce is bubbling and thickened to your liking. If your cooker runs hot, start checking after 3.5 hours.
- If you like a browned top, you can finish under the grill for 2–3 minutes (watch closely, it browns quickly). Alternatively, leave it as is for a creamy, soft top.