Crock Pot Scalloped Potatoes Recipe
User Reviews
5
Crock Pot Scalloped Potatoes Recipe
Description
This recipe involves peeling and slicing russet potatoes into thin, uniform pieces. The potatoes are layered in a sprayed slow cooker with heavy whipping cream, minced garlic, dry minced onion, freshly grated Parmesan cheese, salt, and black pepper. This layering is repeated to build the dish. Slow cooking on high heat for four to five hours softens the potatoes and melds flavors.
After cooking, shredded cheddar cheese is sprinkled atop the hot potatoes and cooked for an additional five minutes to melt the cheese and add a sharp finish. The final texture is tender and creamy, with distinct cheese notes from both Parmesan and cheddar. The slow cooker method requires minimal attention and assures even cooking without boiling off the cream.
The dish is well suited as a warm side and pairs with salads or meats. Storage notes indicate refrigeration for three to four days and instructions for reheating in the microwave. The recipe also supports freezing, with covered leftovers lasting up to three months and reheating recommended after thawing in the fridge.
Ingredients
- 5 russet potato large
- 1½ cups heavy whipping cream
- 3 cloves garlic minced
- 1 tablespoons onion dry, minced
- ¼ cup Parmesan Cheese freshly grated
- 1¼ teaspoons salt
- ½ teaspoon black pepper
- 1 cup cheddar cheese shredded
Instructions
- Peel potatoes and slice ⅛" thick. Arrange a third of the potatoes in the bottom of a crock pot that has been sprayed with non-stick spray.
- Drizzle about a third of the cream evenly over the potatoes. Sprinkle a third of the garlic, minced onion, Parmesan, salt, and pepper over the potatoes. Repeat two more times.
- Cover slow cooker. Cook potatoes on HIGH for 4-5 hours or until tender.
- Sprinkle cheese on top of potatoes. Cook for about 5 more minutes or until cheese is melted. Serve hot.
Notes
- Store cooked scalloped potatoes in an airtight container in the refrigerator for up to 3-4 days.
- Reheat leftovers covered in the microwave until warmed through.
- To freeze, cool the dish completely, wrap with plastic and foil, and store up to 3 months.
- When reheating from frozen, thaw in the refrigerator and warm covered in the oven, removing foil at the end to crisp the top.
- Serve with salad for a balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 78mg | 26% |
| Sodium | 525mg | 22% |
| Potassium | 615mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 8.4mg | 9% |
| Calcium | 191mg | 19% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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