Tired of mashed and roasted potatoes? Obtain your daily dose of carbs by these scalloped potatoes. Trust us…this one is a real winner.
Also recognized as potatoes au gratin, this classic dish of sliced potatoes layered with cream and cheese is frequently baked and served to bubble hot. Here, we’ve changed up the recipe to be cooked in a crock-pot, so you can just set ‘em and forget ‘em.
Though the slow-cooker will create a tender, creamy cooked potatoes, if you like the top of your scalloped potatoes a little crispy, you can pop the whole slow-cooker insert (if it’s oven-safe, of course!) into the oven, or scoop all into a large baking dish and broil for 3 to 5 minutes. This extra step just makes this still better.
Slow-Cooker Scalloped Potatoes
1 c. heavy cream or half-and-half
1/4 c. low-sodium chicken broth
1/4 tsp. ground nutmeg
2 tbsp. fresh thyme leaves, plus more for garnish
2 tbsp. freshly chopped rosemary, plus more for garnish
2 tsp. garlic powder
3 lb. russet potatoes sliced 1/4″ thick
1/2 c. freshly grated Parmesan
2 1/2 c. shredded Gruyère
Freshly ground black pepper
First In a large bowl, whisk together heavy cream or half-and-half, chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until combined.
After Line bottom of a slow-cooker with a layer of potatoes, then top with 1/3 of cream mixture, 1/2 cup parmesan and 1/2 cup gruyère. Season with salt and pepper. Repeat until all ingredient are used up. Cover and cook on high for 4 hours.
Take away the lid, turn off heat, and let set 30 minutes. Drain any grease.transport to a bowl and garnish with more thyme and rosemary, then serve.