Slow Cooker Cheesy Scalloped Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
