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nameSlow Cooker Scalloped Potatoes
descriptionA set-it-and-forget-it version of the favorite side dish.
urlhttps://12tomatoes.com/slow-cooker-scalloped-potatoes
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Ingredients
  • 5 lbs Yukon Gold potatoes, peeled and sliced 1/8-inch thick
  • 3 cups heavy cream
  • 5 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Pinch of nutmeg
  • 2 cups Gruyere cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • Kosher salt and freshly ground black pepper, to taste
Preparation
  1. In a medium saucepan, stir together heavy cream, garlic, thyme, and nutmeg and cook over medium heat until heated through, about 2 minutes. Set aside.
  2. Arrange 1/3 of the potatoes in a layer in the bottom of a 5-6 qt slow cooker. Season with salt and pepper and pour 1 cup of the cream mixture over the potatoes. Top with 1/2 cup of the Gruyere cheese.
  3. Repeat layers twice and cover and cook until potatoes are fork-tender, 4-5 hours on high.
  4. Turn off slow cooker, top potatoes with remaining Gruyere and parmesan cheese. Cover and let stand until cheese has melted, about 5 minutes. Uncover and let sit 10 minutes for mixture to thicken. Enjoy!
A set-it-and-forget-it version of the favorite side dish.
Course: Side

Recipe adapted from The Recipe Rebel.

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Slow Cooker Scalloped Potatoes

A set-it-and-forget-it version of the favorite side dish.

Slow Cooker Scalloped Potatoes

4.5 from 59 votes
Servings: Serves 6
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 5 lbs Yukon Gold potatoes, peeled and sliced 1/8-inch thick
  • 3 cups heavy cream
  • 5 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Pinch of nutmeg
  • 2 cups Gruyere cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. In a medium saucepan, stir together heavy cream, garlic, thyme, and nutmeg and cook over medium heat until heated through, about 2 minutes. Set aside.
  2. Arrange 1/3 of the potatoes in a layer in the bottom of a 5-6 qt slow cooker. Season with salt and pepper and pour 1 cup of the cream mixture over the potatoes. Top with 1/2 cup of the Gruyere cheese.
  3. Repeat layers twice and cover and cook until potatoes are fork-tender, 4-5 hours on high.
  4. Turn off slow cooker, top potatoes with remaining Gruyere and parmesan cheese. Cover and let stand until cheese has melted, about 5 minutes. Uncover and let sit 10 minutes for mixture to thicken. Enjoy!