Slow Cooker Cheesy Scalloped Potatoes
User Reviews
4.9
Slow Cooker Cheesy Scalloped Potatoes
Description
The Slow Cooker Cheesy Scalloped Potatoes recipe combines peeled russet potatoes sliced very thinly with a seasoned cream mixture containing minced garlic, dried and fresh thyme, and a pinch of nutmeg. Layers of potatoes are arranged in a slow cooker and alternated with the cream mixture and shredded Gruyere cheese. Cooking on high for 4-5 hours allows the potatoes to become tender and absorb the creamy, cheesy sauce. The dish is topped with freshly grated Parmesan cheese and cooked a few more minutes until melted. Once rested, the sauce thickens slightly, creating a luscious texture throughout. Garlic and thyme contribute aromatic nuances while nutmeg lends subtle warmth.
The melted Gruyere adds a rich, mellow flavor that complements the earthy potatoes. The slow cooker method yields a softly textured casserole with pockets of creamy sauce around each slice. After cooking, garnishing with fresh thyme leaves lends a burst of herbal brightness. This dish can be served as a side for a variety of mains or as a comforting vegetarian centerpiece.
Ingredients
- 1 ½ cups heavy cream
- 3 cloves garlic minced
- ½ teaspoon thyme dried
- Pinch nutmeg
- 2 pounds russet potato peeled and cut into 1/8-inch thick slices
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 cup gruyere cheese shredded
- ¼ cup Parmesan Cheese freshly grated
- ½ teaspoon thyme fresh leaves
Instructions
- In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
- Add a layer of potatoes to a 4-qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with Gruyere. Repeat with remaining potato slices, cream mixture and Gruyere to create 2 more layers.
- Cover and cook on high heat for 4-5 hours, or until potatoes are tender. Sprinkle with Parmesan. Cover and cook until melted, about 5 minutes.
- Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.
- Serve, garnished with thyme, if desired.
User Reviews
Overall Rating
4.9
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