Slow Cooker Scalloped Potatoes

Photo by Lee C.
Adapted from delish.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from delish.com

Ingredients

  • 1 1/2

    c. half-and-half

  • 1/2

    c. chicken broth

  • 1

    tbsp. paprika

  • 1

    tbsp. nutmeg

  • 2

    tbsp. fresh thyme, chopped

  • 2

    tbsp. fresh rosemary, chopped

  • 2

    tbsp. garlic powder

  • 3

    lb. russet potatoes, sliced 1/4 inch thick

  • 1 1/2

    c. freshly grated Parmesan

  • 1 1/2

    c. grated Gruyère

  • kosher salt

  • Freshly ground black pepper

Directions

In a large bowl, pour half-and-half, chicken broth, paprika, nutmeg, thyme, rosemary and garlic and stir to combine. Cover the bottom of a crockpot with a layer of potatoes, then top with 1/3 of cream mixture, 1/2 cup parmesan and 1/2 cup of gruyère. Layer to the top with remaining potatoes, cream sauce and cheeses, then season with salt and pepper. Cover and cook on high for 4 hours. Remove the lid, turn off heat, and let set 30 minutes. Transfer to a bowl and garnish with more thyme and rosemary, then serve.

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