Slow Cooker Scalloped Potatoes (Printer-Friendly)
Layers of tender potatoes bathed in a rich, creamy cheese sauce, slow-cooked for effortless comfort.
# The Ingredients You'll Need:
→ Potatoes
01 -
3 pounds russet potatoes, sliced 1/4 inch thick
→ Sauce
02 -
1 cup heavy whipping cream
03 -
1/4 cup low-sodium chicken broth
04 -
4 tablespoons unsalted butter
05 -
5 garlic cloves, minced
06 -
1 teaspoon salt
07 -
1 teaspoon black pepper
→ Cheese
08 -
2 cups shredded cheddar cheese
09 -
1/2 cup shredded Parmesan cheese
→ Garnish
10 -
1 teaspoon dried parsley (optional)
# Step-by-Step Instructions:
01 -
Cut russet potatoes into 1/4 inch thick slices using a knife or mandolin. Set aside.
02 -
In a small pot over low heat, combine heavy cream, chicken broth, butter, minced garlic, salt, and black pepper. Stir occasionally until butter is fully melted. Remove from heat.
03 -
Add one-third of the sliced potatoes to the crock pot. Pour half a cup of the cream sauce over the potatoes, then evenly sprinkle one-third of both shredded cheddar and Parmesan cheeses. Repeat layering two more times.
04 -
Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours, until potatoes are fork-tender.
05 -
Optional: garnish with dried parsley before serving.
# Extra Tips:
01 -
Use a mandolin for uniform potato slices to ensure even cooking.