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Crock Pot Scalloped Potatoes and Parsnips

Author Megan Pizzi


  • 6 tbsp butter
  • 3 tbsp flour
  • 1 3/4 cups heavy cream
  • 1 tsp dried thyme
  • 3 large baking potatoes, peeled and cut into 1/4 in. slices
  • 3 parsnips, peeled and cut in 1/4 in. slices
  • 1 cup chopped onion
  • 2 cups shredded cheddar cheese


  1. Melt butter in saucepan. Whisk flour with cream to dissolve, then add mustard, thyme and pepper. Add liquid and spices to melted butter. Stir until thickened and smooth.

  2. Place potatoes, parsnips and onions in crock pot. Pour cream mixture over top.

  3. Cover. Cook on low for 7 hours or high for 3-4 hours until potatoes are tender. Stir in cheese. Cover and let stand until cheese melts.