Easy Slow Cooker Scalloped Potatoes Kielbasa (Printable)
Tender potatoes layered with smoky sausage in creamy cheddar sauce, slow-cooked to perfection.
# What goes in:
→ Meats
01 - 14 oz kielbasa sausage, sliced into 1/4-inch rounds
→ Vegetables
02 - 2 lbs russet potatoes, peeled and thinly sliced
03 - 1 medium yellow onion, thinly sliced
04 - 2 cloves garlic, minced
→ Sauce & Dairy
05 - 2 cups half-and-half or whole milk
06 - 2 cups shredded cheddar cheese
07 - 2 tbsp unsalted butter
08 - 2 tbsp cornstarch
09 - 1/2 cup chicken broth
→ Seasonings
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 1/2 tsp paprika
13 - 1/2 tsp dried thyme
# Directions:
01 - Lightly grease the inside of your slow cooker with butter or non-stick cooking spray.
02 - Melt butter in a saucepan over medium heat. Add garlic and onion; sauté for 2-3 minutes until softened and fragrant.
03 - Whisk cornstarch into the saucepan and cook for 1 minute. Gradually pour in half-and-half and chicken broth while whisking constantly. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened. Remove from heat.
04 - Stir in 1 1/2 cups shredded cheddar, salt, pepper, paprika, and thyme. Continue stirring until cheese is completely melted and sauce is smooth.
05 - Arrange half the sliced potatoes in the bottom of the slow cooker. Top with half the kielbasa rounds and half the cheese sauce. Repeat layers with remaining potatoes, kielbasa, and sauce.
06 - Cover and cook on LOW setting for 4-5 hours, or until potatoes are fork-tender.
07 - Sprinkle reserved 1/2 cup cheddar cheese over the top during the final 15 minutes of cooking time.
08 - Let the dish rest uncovered for 10 minutes before serving to allow the sauce to thicken slightly.
# Expert Advice:
01 -
- Almost all the work happens in one pot, leaving you free to tackle other things while dinner cooks itself
- The combination of tender potatoes, smoky sausage, and creamy cheese sauce hits every single comfort craving in one bite
02 -
- Slicing your potatoes as evenly as possible, about 1/8 inch thick, ensures they all finish cooking at the same time
- The sauce will look thin when you first layer it but it thickens beautifully as the potatoes release starch
03 -
- A mandoline makes quick work of those potato slices but watch your fingers
- For extra depth, use smoked gouda in place of some cheddar