Creamy Slow Cooker Scalloped Potatoes

Spray the slow cooker liberally with non-stick cooking spray to prevent sticking.

Layer a substantial amount of diced potatoes at the bottom of the slow cooker and sprinkle with salt and pepper to taste. Continue this process until all potatoes have been utilized, creating a thick layer at the bottom of the slow cooker.

Melt butter in a saucepan over medium heat, stirring occasionally. Add flour and whisk the mixture until it starts to bubble and come together. Cook, stirring constantly with a spatula, for 1 to 2 minutes to allow the mixture to thicken. Gradually add milk and continue cooking, whisking constantly with a spoon, until the sauce reaches the desired consistency, typically 5 to 10 minutes. Stir in minced garlic for added flavor.

Remove the saucepan from the heat source and add shredded Cheddar cheese. Stir until the cheese has fully incorporated and melted, taking care not to let it scorch if necessary. Pour the cheese sauce over the layer of potatoes in the slow cooker, making sure it reaches all areas.

Gently rock the slow cooker back and forth (without stirring) to ensure the cheese sauce coats all layers of potatoes evenly.

Cook on Low for 8 hours or High for 4 hours, monitoring the slow cooker until the potatoes are tender and fully cooked.