My nana's version is simply the best! Haven't tasted anything that trumps hers!

Nana's Slow Cooker Scalloped Potatoes are a wonderful testament to classic comfort food, with roots that trace back to the casseroles of France. This dish is perfect for those chilly Midwest evenings when you crave something heartwarming and filling. The slow cooker method melds the flavors beautifully, creating a creamy, cheesy delight that feels both nostalgic and luxurious. Whether you're hosting a family gathering or seeking a no-fuss weeknight side, these scalloped potatoes will win you over with their rich taste and simplicity.

These scalloped potatoes pair wonderfully with a range of main dishes. Try serving them alongside a juicy roast chicken, grilled steak, or even a hearty meatloaf. To complete the meal, consider adding a crisp green salad dressed with a tangy vinaigrette, or oven-roasted vegetables like Brussels sprouts or carrots. The creamy and cheesy nature of the potatoes balances well with the bright flavors and textures of these sides.

Servings: 8

6 large Yukon Gold potatoes, thinly sliced
1 medium onion, finely chopped
3 cups shredded sharp cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 1/2 cups heavy cream
1 cup whole milk
2 tablespoons unsalted butter, cut into small pieces
Fresh parsley, chopped (for garnish)

1. Begin by spraying the inside of your slow cooker with non-stick cooking spray or lightly greasing it with butter to prevent sticking.

2. Layer half of the sliced potatoes evenly in the bottom of the slow cooker.

3. Sprinkle half of the chopped onions, garlic powder, onion powder, smoked paprika, salt, and pepper over the potatoes.

4. Top with half of the shredded cheddar cheese.

5. Repeat the layers with the remaining potatoes, onions, and cheese.

6. In a separate bowl, whisk together the heavy cream and milk. Pour the mixture evenly over the layered ingredients in the slow cooker.

7. Dot the top with pieces of unsalted butter.

8. Cover the slow cooker and cook on low for 6-7 hours, or until the potatoes are tender and the cheese is bubbly and golden.

9. Once done, uncover and let the dish cool slightly. Garnish with fresh parsley before serving.

For a different take, try adding a layer of thinly sliced ham or cooked bacon for a heartier version. You can also experiment with different cheeses like Gruyère or Gouda for a unique flavor twist. If you're looking to lighten things up, substitute half of the heavy cream with chicken broth. For a bit of extra flavor, add a pinch of nutmeg or a dash of cayenne pepper.