Slow-Cooker Scalloped Potatoes
Tasty taters with cheese, fresh from the slow-cooker.
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings 10
Ingredients
- 1 c. heavy cream or half and half
- 1/4 c. low-sodium chicken broth
- 1 pinch paprika
- 1/4 tsp. ground nutmeg
- 2 tbsp. fresh thyme leaves plus more for garnish
- 2 tbsp. freshly chopped rosemary plus more for garnish
- 2 tsp. garlic powder
- 3 lb. russet potatoes sliced 1/4" thick
- 1/2 c. freshly grated Parmesan
- 2 1/2 c. shredded Gruyère
- kosher salt
- Freshly ground black pepper
Instructions
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In a large bowl, whisk together heavy cream (half and half also works in a pinch), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until it's all combined.
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Line the bottom of your slow-cooker with a layer of potatoes, then top with 1/3 of the cream mixture, 1/2 cup parmesan and 1/2 cup gruyère. Season with salt and pepper. Keep making layers until all of the ingredients are used up. Cover the slow cooker and cook on high for 4 hours.
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Remove the lid, turn off the heat, and let set 30 minutes while draining off any resultant grease. Transfer to a bowl and garnish with more thyme and rosemary, then serve. Creamy creamy, cheesy cheesy.
