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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Slow Cooker Scalloped Potatoes Recipe

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This recipe for Slow Cooker Scalloped Potatoes is from Homemade Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup heavy cream or half and half
¼ cup low-sodium chicken broth
1 pinch paprika
¼ tsp. ground nutmeg
2 tbsp. fresh thyme leaves, plus more for garnish
2 tbsp. freshly chopped rosemary, plus more for garnish
2 tsp. garlic powder
3 lb. russet potatoes, sliced 1/4" thick
½ c. freshly grated Parmesan
2 ½ c. shredded Gruyère
kosher salt
Freshly ground black pepper
Directions:
Directions:
In a large bowl, whisk together heavy cream (or half and half), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until combined. Line bottom of a slow-cooker with a layer of potatoes, then top with 1/3 of cream mixture, 1/2 cup parmesan and 1/2 cup gruyère. Season with salt and pepper. Repeat until all ingredients are used up. Cover and cook on high for 4 hours. Remove the lid, turn off heat, and let set 30 minutes. (Drain any grease.) Transfer to a bowl and garnish with more thyme and rosemary, then serve.

 

 

 

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