A set-it-and-forget-it version of the favorite side dish.
As far as I’m concerned, Scalloped Potatoes are one of the finest side dishes out there. Creamy, rich, and cheesy, it makes the humble potato into something indulgent enough to work at your holiday table or on your average weeknight. You might be accustomed to cooking them in the oven until the potatoes are tender and the creamy sauce has reduced, but your slow cooker actually provides the ideal environment for perfect scalloped potatoes, plus it frees up oven space when you might need it for other parts of your feast.
A lot of techniques here remain the same as they do with the oven version. You still want to slice your potatoes thin; waxy potatoes still work best.
And you still want to start by heating your cream on the stovetop, in this case with some garlic, thyme, and nutmeg mixed in to infuse the cream with all their flavor.
Then you get to layering – first the potatoes, then the cream, then some cheese. Repeat those layers a couple of times and then let the slow cooker do its magic.
It will take four to five hours, but when it’s done the potatoes are perfectly tender, the cream has thickened, and there’s plenty of cheesiness running throughout the dish.
It’s the same creamy, cheesy, comforting side dish we all know and love but a set-it-and-forget-it version that you barely have to think about and that doesn’t take up valuable oven space. Get it started before you head out for work for the day, or turn on your slow cooker when you put the turkey in the oven… either way you get a delicious side with very little effort.
Slow Cooker Scalloped Potatoes
Serves 6; 10 minutes prep, 4 hours cook time
- 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
- 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.
- 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.
- Repeat layers twice and cover and cook until potatoes are fork-tender, 4-5 hours on high.
- 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!
Recipe adapted from The Recipe Rebel.