A set-it-and-forget-it version of the favorite side dish.
As far as I’m concerned, Scalloped Potatoes are one of the finest side dishes out there. Creamy, rich, and cheesy, it makes the humble potato into something indulgent enough to work at your holiday table or on your average weeknight. You might be accustomed to cooking them in the oven until the potatoes are tender and the creamy sauce has reduced, but your slow cooker actually provides the ideal environment for perfect scalloped potatoes, plus it frees up oven space when you might need it for other parts of your feast.
Serves 6
10m prep time
4h cook time
INGREDIENTS
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
PREPARATION
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!
