Easy Slow Cooker Scalloped Potatoes Kielbasa (Printable)

Creamy layers of potatoes and kielbasa with cheddar sauce, slow-cooked to tender 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

# How-To:

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 sauce thickens beautifully in the slow cooker, no stovetop roux required
  • Leftovers reheat perfectly for an effortless next-day lunch
  • Everything cooks in one vessel, meaning minimal cleanup maximum comfort
02 -
  • Slicing potatoes uniformly, about an eighth of an inch thick, ensures even cooking so some pieces do not turn to mush while others stay crunchy
  • Resisting the urge to lift the lid during cooking is crucial because every peek adds fifteen minutes to the cooking time
03 -
  • Spray your knife with cooking spray between potatoes to prevent them from sticking to the blade
  • Grating your own cheese instead of buying pre-shredded makes a noticeable difference in how smoothly it melts

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