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Slow-Cooker Scalloped Potatoes

A creamy holiday dish that is low in saturated fat but high in flavor.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
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.