Slow Cooker Cheesy Scalloped Potatoes Recipe

Introduction

Slow Cooker Cheesy Scalloped Potatoes are a comforting and creamy side dish perfect for family dinners or special occasions. Thinly sliced russet potatoes are layered with a rich garlic cream sauce and melted Gruyere cheese, then slow-cooked to tender perfection.

Ingredients

• 1 1/2 cups heavy cream
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Pinch of nutmeg
• 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded Gruyere cheese
• 1/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon fresh thyme leaves

Instructions

1. Step 1: In a medium saucepan, whisk together the heavy cream, minced garlic, dried thyme, and nutmeg over medium heat until heated through, about 1-2 minutes.
2. Step 2: Add a layer of potato slices to a 4-quart slow cooker in an overlapping pattern. Season with salt and pepper to taste. Pour 1/3 cup of the cream mixture over the potatoes and sprinkle with a portion of the Gruyere cheese. Repeat this layering process two more times, finishing with cheese on top.
3. Step 3: Cover and cook on high heat for 4-5 hours, or until the potatoes are tender when pierced with a fork.
4. Step 4: Sprinkle the Parmesan cheese evenly over the top, cover again, and cook for an additional 5 minutes until the cheese has melted.
5. Step 5: Remove the lid and let the potatoes rest for 15 minutes. This allows the sauce to thicken and settle.
6. Step 6: Serve garnished with fresh thyme leaves, if desired.

Tips & Variations

• For a sharper flavor, substitute half of the Gruyere with sharp cheddar cheese.
• Use a mandoline slicer to ensure evenly thin potato slices for even cooking.
• Add a sprinkle of crispy bacon or caramelized onions between layers for extra richness.
• Low-fat cream can be used, but the dish will be less creamy and rich.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of cream or milk if the dish seems dry. Avoid reheating on high heat to maintain creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for scalloped potatoes?

Russet potatoes are ideal because they absorb flavors well and become tender. You can use Yukon Gold potatoes for a creamier texture, but avoid waxy potatoes like red or new potatoes as they hold their shape too firmly.

Is it necessary to peel the potatoes?

Peeling the potatoes helps achieve a smooth, creamy texture, but you can leave the skins on for added texture and nutrients if you prefer. Just be sure to wash them thoroughly before slicing.

Slow Cooker Cheesy Scalloped Potatoes Recipe

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★★★★★

4.6 from 84 reviews

This Slow Cooker Cheesy Scalloped Potatoes recipe features tender layers of thinly sliced russet potatoes baked in a rich, creamy garlic and thyme-infused sauce, topped with melted Gruyere and Parmesan cheese. Perfect as a comforting side dish, it makes use of a slow cooker for hands-off, evenly cooked cheesy goodness that’s ideal for family dinners or holiday meals.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 4 hours 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cream Mixture

• 1 1/2 cups heavy cream
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Pinch of nutmeg

Potatoes & Seasoning

• 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Cheese & Garnish

• 1 cup shredded Gruyere cheese
• 1/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon fresh thyme leaves, for garnish (optional)

Instructions

1. Prepare the cream mixture: In a medium saucepan, whisk together the heavy cream, minced garlic, dried thyme, and a pinch of nutmeg. Heat over medium heat until the mixture is warmed through, about 1-2 minutes, ensuring the flavors infuse without boiling.
2. Layer the potatoes: Arrange a layer of the thinly sliced potatoes in the bottom of a 4-quart slow cooker in an overlapping pattern. Season this layer generously with kosher salt and freshly ground black pepper. Pour approximately 1/3 cup of the warm cream mixture evenly over the potatoes and sprinkle with some shredded Gruyere cheese.
3. Repeat layering: Continue to add additional layers of potatoes, seasoning each with salt and pepper, then pouring cream mixture and sprinkling Gruyere cheese, creating a total of three layers.
4. Cook the potatoes: Cover the slow cooker and cook on high heat for 4 to 5 hours. Check for doneness by piercing the potatoes; they should be tender and cooked through.
5. Add Parmesan and melt: Once the potatoes are tender, sprinkle the top evenly with grated Parmesan cheese. Cover again and cook for an additional 5 minutes to melt the Parmesan and create a flavorful topping.
6. Rest the dish: Remove the slow cooker lid and allow the scalloped potatoes to rest for 15 minutes. This resting time helps thicken the sauce for a creamier consistency.
7. Garnish and serve: Garnish with fresh thyme leaves if desired. Serve warm as a delicious, cheesy side dish perfect for any occasion.

Notes

• For best results, slice the potatoes as uniformly as possible for even cooking.
• If you prefer a lighter dish, you can substitute half-and-half for heavy cream but the sauce will be less rich.
• Adding a pinch of nutmeg enhances the flavor but can be omitted if unavailable.
• This dish holds well and can be kept warm in the slow cooker on the low setting for up to 1 hour before serving.
• Reheat leftovers gently in the microwave or oven to preserve the creamy texture.

Keywords: slow cooker scalloped potatoes, cheesy potatoes, slow cooker side dish, Gruyere potatoes, creamy scalloped potatoes, easy potato recipe