Easy Slow Cooker Scalloped Potatoes Kielbasa (Printable)

Tender potatoes, smoky sausage, and creamy cheese sauce layered and slow-cooked to perfection.

# What You 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

# Steps:

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 Advice:

01 -
  • The slow cooker does all the heavy lifting while you go about your day
  • That magical moment when the cheese gets golden on top but the potatoes underneath are meltingly tender
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • Dont rush the layering process, even distribution means every bite has the perfect ratio of potatoes to sausage to sauce
  • The resting period is not optional, I learned this the hard way when I served it too soon and ended up with soup instead of scalloped potatoes
03 -
  • Use a mandoline if you have one for consistently thin potato slices
  • Grate your own cheese, the anti-caking agents in pre-shredded bags can make the sauce grainy

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