These Slow Cooker Scalloped Potatoes are deliciously cheesy and make for the perfect side dish for any meal! It’s a crowd pleasing dish and a must make this season!

Makes 10 servings

These Slow Cooker Scalloped Potatoes are made with two protein-packed healthy ingredients (blended cottage cheese and Fairlife skim milk), which means this dish is packed with protein helping you stay full and satisfied! These are the perfect comfort food recipe, filled with good-for-you ingredients.

What ingredients do I need to make these Slow Cooker Scalloped Potatoes?

• Light butter- I use Land O’Lakes made with canola oil
• Yellow onion– chopped
• Garlic cloves-minced 
• All-purpose flour– you can use gluten free flour, if needed.
• Skim milk– I like to use Fairlife skim milk, this has 13 grams of protein per cup and only 80 calories!
• Low fat cottage cheese + 1 Tbsp skim milk– I love to blend these together to make a thick smooth cream for the sauce.
• Kosher salt
• Black pepper
• Fresh thyme-finely chopped.
• Reduced fat cheddar cheese- shredded. I use Kroger Sharp reduced fat cheese.
• Gruyere cheese-shredded. These cheese gives the potatoes that nice rich flavor!
• Russet potatoes– peeled

What slow cooker do I love and use?

I recently upgraded my slow cooker to the Beautiful 6-quart Multi-Cooker from Fresh Barrymore. I love the oven-safe pot that can be used in the oven and the features it has such as:

• A 6-Quart Capacity: Perfect for family meals or gatherings, this multi-cooker serves up to 7 people, making it a great choice for everyday cooking and special occasions. 
• 7 Convenient Preset Functions: Easily select from 7 preset cooking functions—sear/sauté, slow cook, braise, simmer, steam, rice, and warm—using the intuitive touch-activated display. 
• An oven-Safe Pot and Lid: Both the pot and lid are oven-safe up to 400°F, allowing you to start cooking on the countertop and finish with a crisp, golden-brown top in the oven. 
• Elegant and Functional Design: The Beautiful Kitchenware line combines modern aesthetics with high performance. The stylish design and contemporary colors enhance any kitchen decor.
• It’s lightweight and durable: Crafted from cast aluminum, the lightweight pot ensures easy maneuverability while the durable stainless steel handles are built to last. 
• Easy Cleanup: Removable, dishwasher-safe accessories make cleanup a breeze. Includes a steam rack for steaming vegetables and other foods.

You can find it online HERE on Amazon.

How do I make these Slow Cooker Scalloped Potatoes?

Using a food processor or blender, blend 1/2 cup cottage cheese with 1 tablespoon of Fairlife skim milk.

Blend until smooth. Set aside. 

Spray a large skillet with nonstick cooking spray heat over medium heat. Add the onion and cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.

Add the butter to the skillet over medium low heat. Add the flour and cook, stirring constantly, until smooth, about 1 minute. 

Gradually whisk in the milk until smooth and well combined. 

Whisk in the salt, thyme, and pepper.

Bring the mixture to a simmer, whisking constantly, for about 3 minutes.

Remove from heat and whisk in both cheeses and the blended cottage cheese. 

Peel potatoes. Using a mandolin slice the potatoes into very thin about 1/8-inch slices. 

Spray a 6-quart slow cooker with nonstick cooking spray. 

Layer about 1/3 of the potato slices in the slow cooker and top with 1/3 of the cheese mixture. Repeat the layers twice.

Garnish with fresh thyme.

Cover and cook on LOW until the potatoes are tender, about 6 hours. Insert a toothpick or fork into the center of potatoes; if the toothpick goes in and comes out easily, they are done.

Turn off the slow cooker and uncover. Let the potatoes sit for 20 minutes before serving. 

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

We do not recommend freezing these as the cream and cheese tends to curd when reheated after freezing.

What blender do I use to blend the cottage cheese?

I love my Ninja Fit Compact Personal Blender for simple small blending purposes. THIS is the one I have and love from Amazon.

What do you recommend using to slice the potatoes?

I love this Mandoline Slicer from Amazon. It makes slicing a breeze! If you don’t have one of these, I highly recommend investing in one!

Ingredients:

• 3 Tbsp light butter- I use Land O’Lakes made with canola oil
• 1 small yellow onion, chopped
• 3 garlic cloves, minced 
• 1 1/2 Tbsp all-purpose flour
• 2 cups Fairlife skim milk
• 1/2 cup fat free or low fat cottage cheese + 1 Tbsp skim milk
• 2 tsp kosher salt
• 1 tsp. black pepper
• 2 tsp fresh thyme, finely chopped. More for garnish.
• 1 cup reduced fat cheddar cheese, shredded
• 1/2 cup Gruyere cheese, shredded 
• 4 lb. Russet potatoes, peeled and sliced

Directions:

1. Using a food processor or blender, blend 1/2 cup cottage cheese with 1 tablespoon of Fairlife skim milk. Blend until smooth. Set aside. 
2. Spray a large skillet with nonstick cooking spray heat over medium heat. Add the onion and cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.
3. Add the butter to the skillet over medium low heat. Add the flour and cook, stirring constantly, until smooth, about 1 minute. 
4. Gradually whisk in the milk until smooth and well combined. 
5. Whisk in the salt, thyme, and pepper. Bring the mixture to a simmer, whisking constantly, over medium heat. Remove from heat and whisk in both cheeses and the blended cottage cheese. 
6. Peel potatoes. Using a Mandoline Slicer, slice the potatoes into very thin about 1/8-inch slices. 
7. Spray a 6-quart slow cooker with nonstick cooking spray. 
8. Layer about 1/3 of the potato slices in the slow cooker and top with 1/3 of the cheese mixture. Repeat the layers twice. Garnish with fresh thyme.
9. Cover and cook on LOW until the potatoes are tender, about 6 to 7 hours. Insert a toothpick or fork into the center of potatoes. If it goes in and comes out easily, they are done.
10. Turn off the slow cooker and uncover. Let the potatoes sit for 20 minutes before serving. 
11. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Makes 10 (roughly 12 slices) servings    

4 WW Points® per serving

How do I track this recipe in my WW app? 

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The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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