In my opinion, Scalloped Potatoes are one of the most delicious sides available. Rich, creamy, and cheesy and transforms the humble potato delicious enough to serve on your table for the holidays or even on a typical dinner table. You may be used to cooking your potatoes by baking them in the oven till the potatoes are soft and the sauce’s creamy has been reduced however, your slow cooker provides the perfect setting for perfect scalloped potatoes. Plus, it makes room in the oven for when you’ll require it for other elements of your dinner.
10m prep time
4h cook time
5 lbs Yukon Gold potatoes, peeled and sliced 1/8-inch thick
3 cups heavy cream
5 cloves garlic, minced
1 teaspoon dried thyme
Pinch of nutmeg
2 cups Gruyere cheese, grated
1/2 cup Parmesan cheese, grated
Kosher salt and freshly ground black pepper, to taste
In a medium saucepan, stir together heavy cream, garlic, thyme, and nutmeg and cook over medium heat until heated through, about 2 minutes. Set aside.
Arrange 1/3 of the potatoes in a layer in the bottom of a 5-6 qt slow cooker. Season with salt and pepper and pour 1 cup of the cream mixture over the potatoes. Top with 1/2 cup of the Gruyere cheese.
Repeat layers twice and cover and cook until potatoes are fork-tender, 4-5 hours on high.
Turn off slow cooker, top potatoes with remaining Gruyere and parmesan cheese. Cover and let stand until cheese has melted, about 5 minutes. Uncover and let sit 10 minutes for mixture to thicken. Enjoy!