Are you looking for an easy way to make scalloped potatoes? Maybe you’re like me. You love the creamy taste of this dish but you really want a healthier version that is lower in saturated fat. Cooking scalloped potatoes in a slow cooker makes it easy. And when you use our creamy sauce, made from plant-based milk and garbanzos, you’ll enjoy each bite, knowing you’re boosting your health with this plant-strong dish.

Why I like Slow-Cooker Scalloped Potatoes

Prep time for this dish is quick and easy
It’s creamy but low in fat–only 1.3 grams
Each serving has 4 grams of health-building fiber
It’s a tasty dish to share on the holidays, church potlucks, or family get-togethers
It contains resistant-starch–great for gut health, better blood sugar control, and reducing your risk for cancer

What you need to make these scalloped potatoes

Red potatoes
A large onion
15 ounce can of garbanzos
Your choice of non-dairy milk
Nutritional yeast flakes
Garlic powder
Onion powder or fresh chives
Turmeric
Basil
Salt

Can you make these scalloped potatoes in the oven?

Absolutely! If you’d like to skip the slow cooker, you can easily bake them in an oven. Just follow our recipe, layering the potatoes, onions, and sauce in a casserole dish. Then bake it for about an hour in a 420-degree oven. It will be just as creamy and will also have a more roasted potato taste. Enjoy these potatoes either way.

Chef’s Notes

This recipe serves six people
Each serving contains 9 grams protein, 4 grams of fiber, 1.3 grams of fat, and 233 mg of sodium
If you are on a sodium-restricted diet, you can make your own garbanzos in a slow cooker or crockpot with no added salt. Or you can rinse your canned garbanzos before using them. You could also use a teaspoon of garlic powder in place of salt for added flavor. This will reduce the sodium to only 40 grams.

Print Recipe

Slow-Cooker Scalloped Potatoes

A creamy holiday dish that is low in saturated fat but high in flavor.

Prep Time15

Cook Time3

Total Time3 15

Course: Vegetable

Cuisine: American-Italian

Keyword: Holiday Cooking

Servings: 6 servings

Equipment

Slow cooker

Ingredients

6-8 red potatoes, scrubbed and thinly sliced
1 large onion, sliced into rings
3/4 cup garbanzos, canned or home-cooked with liquid
3/4 cup non-dairy milk
1/4 cup nutritional yeast flakes
1 tbsp garlic powder
1 tsp onion powder or one tbsp fresh chives
1/2 tsp turmeric
1/2 tsp basil
1/2 tsp salt or salt substitute
1 tbsp fresh chives, snipped for a garnish (optional)

Instructions

Make the Scalloped Potatoes Sauce

Open a can of garbanzos; pour the liquid in a 2-cup measuring cup and add enough non-dairy milk to reach the 1 1/2 cup mark. If using home-cooked garbanzos, use 3/4 cup cooking liquid. Pour into a blender.
Add the garbanzos, nutritional yeast flakes, garlic powder, onion powder (or a tablespoon of fresh chives), turmeric, basil, and salt. Blend at a high speed until completely smooth.
If using fresh chives in place of onion powder, add this in after blending is complete. Set the sauce aside.

Cook the Scalloped Potatoes

Wash the potatoes and slice them about 1/4 inch thick. I use a mandoline slicer to speed up the process and to ensure I have evenly cut potatoes.
Place about 1/3 of the potatoes, slightly overlapping, on the bottom of your slow-cooker or crockpot.
Pour 1/2 to 3/4 cup of the sauce over the potatoes, using a spatula to spread it evenly over the potatoes. Lay some onion rings on top of the sauce.
Repeat with the remaining potatoes, sauce, and onions 2-3 more times (I like to make 3 layers for our family of three).
Set your slow-cooker on high and cook for about 3 hours or until the potatoes are fork tender. The final cooking time depends on how many layers you use in your slow-cooker. It can also depend on the type of slow-cooker you have.
If you prefer to bake the potatoes in your oven, layer the potatoes, onion, and sauce (as specified above) in a casserole dish. Bake in a preheated 420 degree oven for about an hour until the potatoes are fork-tender. Serve immediately.

Notes

Potatoes HealthBites: Potatoes are a veggie that is loaded with a special type of starch known as resistant starch. It reaches the large intestine where it becomes an essential food source for the beneficial bacteria in your gut. Resistant starchy foods reduce insulin resistance which improves your blood sugar control. If you want to up the resistant starch in white potatoes, store boiled potatoes in the fridge overnight, then eat them cold the next day. Resistant starch also will improve your digestive health—it can reduce inflammation in your colon, strengthen its defenses and reduce your risk for colon cancer.