Slow Cooker Scalloped Potatoes
User Reviews
5
Slow Cooker Scalloped Potatoes
Description
Slow Cooker Scalloped Potatoes features thin slices of russet potato arranged in layers with a flavorful cream mixture infused with garlic, dried herbs (thyme, rosemary, basil), and a touch of nutmeg. Gruyere and cheddar cheeses are sprinkled between layers for a rich, melting filling. The slow cooker method allows the potatoes to soften evenly over several hours, soaking up the creamy sauce while developing tender edges. A final topping of Parmesan cheese melts on top, adding a savory crust, and fresh rosemary and parsley garnish the dish for herbal brightness.
The dish is best served warm, offering a creamy, smooth texture with hints of garlic and herbs that complement roasted meats or vegetables. Its slow cooking technique simplifies preparation and ensures the potatoes are perfectly cooked without monitoring.
Before serving, allow the potatoes to rest uncovered for 15 minutes to set the sauce. Season with salt and pepper throughout cooking to taste. The recipe relies on classic dairy and herb combinations without shortcuts to maintain balance and depth of flavor.
Ingredients
- 1 1/2 cups heavy cream or half and half
- 4 cloves garlic minced
- 1/2 teaspoon thyme dried
- 1/2 teaspoon rosemary dried
- 1/2 teaspoon basil dried
- 1/4 teaspoon 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
- 1 cup cheddar cheese shredded
- 1/4 cup Parmesan Cheese freshly grated
- 1/2 teaspoon rosemary fresh
- parsley chopped
Instructions
- Whisk together heavy cream, garlic, thyme, rosemary, basil, and nutmeg in a medium saucepan until heated through, about 1-2 minutes.
- Next, add a layer of the sliced potatoes to a 4-qt slow cooker in an overlapping pattern and season with salt and pepper.
- Pour 1/3 cup of the cream mixture over the potatoes and sprinkle some shredded Gruyere and cheddar cheese. Repeat with remaining potato slices, cream mixture, Gruyere, and cheddar cheese to create two more layers.
- Cover and cook on high heat for 4-5 hours or until the potatoes are tender.
- Sprinkle parmesan cheese on top. Cover and cook again until melted, about 5-10 minutes.
- Uncover and let potatoes rest for 15 minutes before serving.
- Garnish with chopped parsley and rosemary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 292mg | 12% |
| Potassium | 747mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 529IU | 11% |
| Vitamin C | 9mg | 10% |
| Calcium | 498mg | 50% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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