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Slow-Cooker Cheesy Scalloped Potatoes

Prep 40 min
Total 5 hr 0 min
Servings 12

Scratch scalloped potatoes only sound complicated — this version is practically foolproof. We won't tell anyone how easy it is to make this creamy, cheesy side if you don’t. MORE+ LESS-

By Tablespoon Kitchens

March 16, 2017

Ingredients

cups heavy whipping cream

cloves garlic, finely chopped

tablespoon plus 1 teaspoon chopped fresh thyme leaves

teaspoons salt

1/2

teaspoon ground pepper

1/4

teaspoon ground nutmeg

lb russet potatoes, peeled and thinly sliced

cups shredded Cheddar cheese (8 oz)

1/4

cup grated Parmesan cheese

Steps

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1

Spray 5- to 6-quart slow cooker with cooking spray. In 2-quart saucepan, heat heavy cream, garlic, 1 tablespoon thyme leaves, the salt, pepper and nutmeg just to simmering over medium heat. Remove from heat.
2

Add one-third of the sliced potatoes in overlapping pattern to bottom of slow cooker. Pour 1 cup cream mixture over potatoes; sprinkle with 1/2 cup of the Cheddar cheese. Repeat twice to create 3 total layers of potatoes, cream and cheese.
3

Cover; cook on High heat setting 4 to 5 hours or until potatoes are fork-tender. Turn off slow cooker, and sprinkle top of potatoes with remaining 1/2 cup Cheddar cheese and the Parmesan cheese. Cover; let stand 5 to 7 minutes or until cheese is melted. Uncover; let stand 10 minutes longer to allow mixture to thicken. Sprinkle with remaining 1 teaspoon thyme leaves just before serving.

Expert Tips

Use a mandoline slicer for uniformly thin potato slices, if desired.
Each slow cooker varies in performance. Check the potatoes at the minimum time to check for doneness to prevent overcooking.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 260

% Daily Value

Total Fat: 29g; 45%
Saturated Fat 18g 89% Trans Fat 1g
Cholesterol: 100mg; 34%
Sodium: 580mg; 24%
Potassium: 670mg; 19%
Total Carbohydrate: 36g; 12%
Dietary Fiber 2g 10% Sugars 4g
Protein: 9g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 15%; 15%
Calcium: 20%; 20%
Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 Fat;