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Slow Cooker Cheesy Scalloped Potatoes
4.9 from 129 votes

Slow Cooker Cheesy Scalloped Potatoes

Slow Cooker Cheesy Scalloped Potatoes layers thinly sliced russet potatoes with a garlicky, thyme-scented cream infused with nutmeg and gruyere cheese. The slow cooking process tenderizes the potatoes and melds the creamy sauce with the cheese to create a rich dish with a smooth, velvety texture. A final sprinkle of Parmesan and fresh thyme adds a bright finish. This hands-off recipe is suited to those who want creamy, comforting potatoes without standing over the stove.

Prep Time
20 mins
Cook Time
5 hrs 20 mins
Total Time
5 hrs 40 mins
Servings: 8 servings
Course: Side Dish
Cuisine: American, Canadian

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

    Cup of Yum
  1. In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
  2. 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.
  3. 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.
  4. Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.
  5. Serve, garnished with thyme, if desired.