Pepper Jack Roasted Garlic Scalloped Potatoes: Crockpot Tips, FAQ & printable recipe

Tips for success

For the best texture, slice the potatoes as evenly as possible. A mandoline makes this easy and ensures the slices are thin enough to cook through in the slow cooker. If you don't have a mandoline, use a sharp chef's knife and try to keep the slices uniform. Thicker slices will take longer to cook, so adjust the cooking time accordingly.

To make the caramelized onions, cook thinly sliced onions in butter or oil over low heat for 30 to 40 minutes until they are soft and golden brown. You can also make them in advance and store them in the refrigerator.

The roasted garlic cream sauce can be made by roasting a head of garlic, then blending the cloves with heavy cream, salt, and pepper. For a quicker version, use a good-quality store-bought Alfredo sauce and stir in roasted garlic.

Variations

• Add Bacon: For a smoky twist, layer cooked and crumbled bacon between the potato layers. The salty crunch pairs beautifully with the creamy sauce and pepper jack cheese. Omit the bacon for a vegetarian version.
• Use Sweet Potatoes: Substitute half of the Yukon Gold potatoes with peeled sweet potatoes, sliced thinly. The sweetness contrasts with the savory garlic and cheese, creating a colorful and flavorful casserole.
• Make It Spicy: Add a finely diced jalapeño or a pinch of cayenne pepper to the cream sauce for extra heat. You can also use a habanero jack cheese instead of pepper jack for a bolder kick.
• Herb Infusion: Sprinkle fresh thyme or rosemary leaves between the layers for an aromatic touch. The herbs will infuse the cream sauce as it cooks, adding a subtle earthy flavor that complements the roasted garlic.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Freezer

To freeze, let the potatoes cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months.

Reheat

Reheat in a 350°F (175°C) oven for 15-20 minutes, or microwave individual portions on high for 1-2 minutes, until hot.

Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 4 days. The texture may change slightly upon reheating, but the flavor will remain delicious.

To reheat, place a portion in the microwave or in a saucepan over low heat, stirring gently, until heated through. For a crispier top, reheat in the oven at 350°F (175°C) for about 10 minutes.

This dish can be assembled up to 24 hours in advance. Layer the potatoes, onions, and sauce as directed, but do not add the cheese and crispy onions. Cover and refrigerate the slow cooker insert.

When ready to cook, add the cheese and crispy onions, then cook as directed. You may need to add 30 to 60 minutes to the cooking time because the ingredients start cold.

Serving ideas

Serve the scalloped potatoes as a side dish alongside roasted chicken, grilled steak, or a holiday turkey. They also make a hearty vegetarian main when paired with a green salad.

The creamy, cheesy texture is satisfying on its own, so a small portion goes a long way. Garnish with fresh chopped parsley or chives if desired, though the video does not show this.

For a festive presentation, transfer the potatoes to a serving platter and sprinkle with extra crispy onions just before serving. The contrast of the golden top and the creamy interior is visually appealing. This dish is best served warm, straight from the slow cooker, so guests can help themselves. It's a crowd-pleaser that disappears quickly.

Frequently asked questions

Recipe card

Pepper Jack Roasted Garlic Scalloped Potatoes: Crockpot

Prep 20 minCook 4 hTotal 4 h 20 minServes 8

Ingredients

• 3 lb Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
• 1 1/2 cups caramelized onions
• 2 cups roasted garlic cream sauce
• 2 cups shredded pepper jack cheese
• 1 cup crispy French-fried onions

Instructions

1. Slice the Yukon Gold potatoes into thin rounds, about 1/8 inch thick, using a mandoline or sharp knife. Spread one-third of the potato slices in an even layer in the bottom of a 6-quart slow cooker. Top with half of the caramelized onions, spreading them evenly over the potatoes.
2. Add another third of the potato slices over the onions. Top with the remaining caramelized onions. Arrange the final third of the potato slices on top, creating a third layer.
3. Pour the roasted garlic cream sauce evenly over the layered potatoes and onions. Use a spatula to gently spread the sauce so it seeps between the layers.
4. Sprinkle the shredded pepper jack cheese evenly over the top of the potato mixture. Then scatter the crispy French-fried onions over the cheese, covering the surface completely.
5. Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the potatoes are fork-tender and the sauce is bubbling around the edges. Do not stir during cooking, as this can break up the layers.
6. Once the potatoes are tender, turn off the slow cooker. Let the dish rest for 10 minutes before serving. Use a large spoon to scoop out portions onto plates, making sure to include the crispy topping.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

12 g

Carbohydrates

32 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.