Easy Slow Cooker Scalloped Potatoes Kielbasa (Print View)
Tender potato layers with smoky kielbasa and creamy cheddar sauce, slowly cooked to perfection for easy comfort food.
# What You'll Need:
→ 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 (optional)
# How to Make:
01 - Lightly grease the inside of your slow cooker with butter or non-stick spray.
02 - In a saucepan over medium heat, melt the butter. Add garlic and onion; sauté 2-3 minutes until soft.
03 - Whisk in cornstarch; cook for 1 minute, then slowly add half-and-half and chicken broth, whisking until smooth. Bring to a gentle simmer and cook until slightly thickened, 2-3 minutes. Remove from heat.
04 - Stir in 1 1/2 cups shredded cheddar, salt, pepper, paprika, and thyme, stirring until cheese melts.
05 - Layer half of the sliced potatoes in the bottom of the slow cooker. Top with half the kielbasa and half the sauce. Repeat layers with remaining potatoes, kielbasa, and sauce.
06 - Cover and cook on LOW for 4-5 hours, or until potatoes are fork-tender.
07 - Sprinkle reserved 1/2 cup cheddar over the top during the last 15 minutes of cooking.
08 - Let sit 10 minutes before serving for the sauce to thicken.
# Expert Suggestions:
01 -
- The slow cooker does all the heavy lifting so you can focus on other things while dinner practically makes itself
- Leftovers reheat beautifully for lunch the next day, if they last that long
02 -
- Slicing potatoes about 1/8 inch thick gives you the best texture, paper-thin slices can disappear while thicker ones stay crunchy
- Reserve that last half cup of cheese for the topping, it creates this gorgeous melted crust that everyone fights over
03 -
- Layer the potatoes in slightly overlapping shingles like you would for a traditional gratin, they cook more evenly that way
- If your sauce looks too thick after simmering, add another splash of broth, it will concentrate during the long cook time