Slow Cooker Scalloped Potatoes
Ingredients:
- 1.5 c Heavy Cream
- 4 cloves Garlic minced or pressed
- .5 tsp Dried Thyme
- .125 tsp Dried Nutmeg
- 2 lb Russet Potatoes peeled and cut into 1/8-inch thick slices
- 1 tsp Sea Salt
- .25 tsp Ground Black Pepper
- 1 c Gruyere Cheese shredded
- .25 c Parmesan Cheese grated
- .5 tsp Fresh Thyme leaves picked
Instructions:
- In a medium saucepan, whisk together heavy cream, garlic, dried thyme, and nutmeg over medium heat until heated through, about 1-2 minutes.
- Add a layer of potatoes to a 4-qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour one-third of the cream mixture over potatoes; sprinkle with Gruyere. Repeat with remaining potato slices, cream mixture and Gruyere to create 2 more layers.
- Cover and cook on high heat for 4-5 hours, or until potatoes are tender. Sprinkle with Parmesan. Cover and cook until melted, about 5 minutes.
- Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.
- Serve, garnished with fresh thyme, if desired.
Nutrition
Calories: 327kcal | Carbohydrates: 23g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 419mg | Potassium: 526mg | Fiber: 2g | Sugar: 1g | Vitamin A: 837IU | Vitamin C: 7mg | Calcium: 250mg | Iron: 1mg
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