Slow-Cooker Scalloped Potatoes

By cserumga

Ingredients

• 3 pounds russet potatoes, peeled and sliced 1/4 inch thick
• 1 1/4 cups heavy cream
• 1 1/4 cups low-sodium chicken broth
• 4 1/2 tablespoons cornstarch
• 1 teaspoon unsalted butter
• 4 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup shredded sharp cheddar cheese (see note)
• 3/4 cup shredded Monterey Jack cheese

Details

Servings 6
Adapted from cookscountry.com

Preparation

Step 1

1. MICROWAVE POTATOES Fold 30- by 15-inch sheet of parchment paper into 3-inch strip and place inside perimeter of slow-cooker insert. Lightly spray parchment with cooking spray. Toss potatoes with 2 tablespoons cream in large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent, 6 to 8 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.

2. MAKE SAUCE Whisk broth and cornstarch in large liquid measuring cup until smooth. Melt butter in medium saucepan over medium heat. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth mixture, remaining cream, salt, and pepper and bring to boil. Reduce heat to medium-low and simmer, stirring frequently, until thickened, about 1 minute. Off heat, add cheese, whisking until smooth.

3. SLOW COOK Pour half of sauce into slow-cooker insert. Arrange potatoes in even layer over sauce and pour remaining sauce over potatoes. Cover and cook on low until potatoes are tender, 5 to 6 hours. Let cool 20 minutes. Remove parchment. Serve.

Note: Avoid extra-sharp cheddar, which becomes grainy during slow cooking. And don't soak potatoes in water before using or the scalloped potatoes will be watery.