A rich, creamy side dish made effortlessly in the slow cooker—tender layered potatoes in a velvety sauce with minimal hands-on work.
🛒 Ingredients (Serves 4–6)
- 4–5 medium potatoes (Yukon Gold or Russet), thinly sliced
- 1 small onion, thinly sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1½ cups milk (or half & half for richer texture)
- 1 cup shredded cheddar cheese (optional but recommended)
- 2 garlic cloves, minced
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika (optional)
👩🍳 Instructions
- Make the creamy sauce
In a saucepan, melt butter. Stir in flour and cook 1 minute.
Slowly whisk in milk until smooth and slightly thickened. Add garlic, salt, pepper, and paprika. - Layer in crockpot
Lightly grease slow cooker.
Layer potatoes → onions → sauce → cheese (if using). Repeat layers. - Cook
- Low: 6–7 hours
- High: 3–4 hours
Until potatoes are tender.
- Finish
Let sit 10–15 minutes before serving to thicken.
💡 Tips for Best Texture
- Slice potatoes evenly (use a mandoline if possible)
- Don’t overcook—potatoes can become mushy
- Add extra cheese on top in the last 20 minutes for a cheesy crust
🌿 Anti-Inflammatory Touch
- Swap butter for olive oil
- Use unsweetened almond milk
- Add a pinch of turmeric + black pepper
- Include fresh herbs like thyme or rosemary
🥗 Nutrition (Approx. per serving)
- Calories: ~250–350
- Comfort food classic
🧮 WW Points (Estimated)
- With cheese: ~6–8 points per serving
- Lightened version: ~4–6 points
🔄 Variations
- Add ham or turkey for a full meal
- Use sweet potatoes for a twist
- Make it garlic parmesan style