Slow Cooker Cheesy Scalloped Potatoes




This crockpot version of scalloped potatoes is so EASY, creamy, tender and cheesy! And it frees up your oven space!




Prep Time: 20 mins

Cook Time: 5 hrs

Servings: 8

Ingredients:

1 1/2 cups heavy cream

3 cloves garlic, minced

1/2 teaspoon dried thyme

Pinch of nutmeg

2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices

Kosher salt and freshly ground black pepper, to taste

1 cup shredded Gruyere cheese

1/4 cup freshly grated Parmesan

1/2 teaspoon fresh thyme leaves

Directions:

  1. In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
  2. Add a layer of potatoes to a 4-qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with Gruyere. Repeat with remaining potato slices, cream mixture and Gruyere to create 2 more layers.
  3. Cover and cook on high heat for 4-5 hours, or until potatoes are tender. Sprinkle with Parmesan. Cover and cook until melted, about 5 minutes.
  4. Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.
  5. Serve, garnished with thyme, if desired.




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