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Slow Cooker Cheesy Scalloped Potatoes Recipe

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4.2 from 7 reviews

  • Author: Sara
  • Total Time: 5 hours 20 minutes
  • Yield: 8 servings

Description

This Slow Cooker Cheesy Scalloped Potatoes recipe offers a creamy, flavorful twist on a classic comfort dish. Thinly sliced russet potatoes are layered with a rich garlic and herb-infused heavy cream, Gruyere cheese, and Parmesan, then slow-cooked to tender perfection. The hands-off slow cooker method makes it an easy yet impressive side dish perfect for family dinners or special occasions.

Ingredients

Scalloped Potatoes

  • 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, to taste
  • Freshly ground black pepper, to taste
  • 1 cup shredded Gruyere cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon fresh thyme leaves, for garnish

Instructions

  1. Prepare Cream Mixture: In a medium saucepan, whisk together heavy cream, minced garlic, dried thyme, and a pinch of nutmeg over medium heat. Heat the mixture until it is hot and fragrant, about 1-2 minutes, ensuring the flavors infuse but not boiling.
  2. Layer Potatoes and Cream: Arrange a layer of the thinly sliced potatoes in an overlapping pattern at the bottom of a 4-quart slow cooker. Season with kosher salt and freshly ground black pepper to your taste. Pour approximately one-third of the warm cream mixture evenly over the potatoes, then sprinkle one-third of the shredded Gruyere cheese on top.
  3. Repeat Layers: Repeat the layering process two more times with the remaining potato slices, cream mixture, and Gruyere cheese, creating three layers in total within the slow cooker.
  4. Cook Potatoes: Cover the slow cooker and cook on high heat for 4 to 5 hours or until the potatoes are tender when pierced with a fork. This slow cooking allows the potatoes to absorb the creamy sauce and develop a luscious texture.
  5. Add Parmesan and Melt: Once the potatoes are tender, sprinkle the freshly grated Parmesan evenly over the top. Cover the slow cooker again and cook for an additional 5 minutes to allow the Parmesan to melt and combine with the layered dish.
  6. Rest and Thicken: Remove the lid and let the scalloped potatoes rest inside the slow cooker for 15 minutes. This resting time thickens the sauce as it cools slightly, making for a richer consistency.
  7. Serve: Garnish with fresh thyme leaves, if desired, before serving warm. Enjoy this creamy, cheesy side as a perfect accompaniment to your favorite main courses.

Notes

  • Use russet potatoes for the best texture—they hold up well during the long cooking time and absorb flavors beautifully.
  • Cut potatoes uniformly thin to ensure even cooking and layering.
  • This recipe can be made ahead; prepare the layers, refrigerate overnight, and then cook the next day, adding extra time to the cooking process.
  • For a lighter version, substitute half-and-half for heavy cream, but the dish will be less rich and creamy.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
  • Prep Time: 20 minutes
  • Cook Time: 5 hours
  • Category: Side Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://saraflavors.com/slow-cooker-cheesy-scalloped-potatoes-recipe/