Easy Slow Cooker Scalloped Potatoes Kielbasa (Printable)

Tender sliced potatoes and smoky kielbasa layered in a creamy cheddar sauce, slowly cooked to perfection in your crockpot for an effortless hearty meal.

# 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

# How to Make It:

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 Suggestions:

01 -
  • The potatoes become impossibly tender without any boiling or pre-cooking on your part
  • That smoky kielbasa permeates every layer so each bite feels like a warm hug
  • You get to walk away for four hours and come back to something that smells like Sunday dinner
02 -
  • Russet potatoes are non-negotiable here because waxy varieties will never achieve that creamy breakdown texture
  • The cornstarch must be cooked with the butter or your sauce will taste raw and chalky
  • Reserve that last bit of cheese for the topping because the visual appeal makes people assume you worked much harder than you actually did
03 -
  • Slice your potatoes as thin as you possibly can because thick slices result in uneven cooking and frustration
  • Grease your slow cooker more generously than you think necessary because the cheesy parts that stick to the sides are actually the best bites

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