Slow Cooker Scalloped Potatoes Kielbasa (Printable Version)

Creamy potato layers with smoky sausage and melted cheese in a rich sauce

# 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

# Directions:

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 Hints:

01 -
  • The slow cooker does all the heavy lifting while you go about your day
  • Smoky kielbasa adds a savory depth that makes this feel like a complete meal
  • The sauce stays perfectly creamy without the risk of separating or curdling
02 -
  • Resist the urge to lift the lid during cooking. Every peek releases heat and adds time to the cooking process.
  • Potatoes sliced too thick will take significantly longer to cook. Aim for consistency in thickness.
  • The sauce will look thin when you first layer everything, but it thickens beautifully as the potatoes release starch.
03 -
  • Use a mandoline or food processor for consistent potato thickness. Even slices mean even cooking.
  • Layer potatoes perpendicular to each other for structural integrity that prevents collapsing during serving.

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