Slow Cooker Scalloped Potatoesby
(potatoe, slow cooker)
Yield: 10 servings
Prep Time: 15 min
Total Time: 4:45
1 C heavy cream or half & half
¼ low-sodium chicken broth
¼ tsp nutmeg
2 Tbsp fresh thyme leaves, plus more for garnish
2 tsp garlic powder
3 lb russet potatoes, sliced ¼" thick"
½ C grated Parmesan
2½ C shredded Gruyére
Freshly ground black pepper
- In a large bowl, whisk together heavy cream (or half and half), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until combined.
- Line bottom of a slow-cooker with a layer of potatoes, then top with 1/3 of cream mixture, 1/2 cup parmesan and 1/2 cup gruyère. Season with salt and pepper. Repeat until all ingredients are used up. Cover and cook on high for 4 hours.
- Remove the lid, turn off heat, and let set 30 minutes. (Drain any grease.) Transfer to a bowl and garnish with more thyme and rosemary, then serve.