Slow Cooker Scalloped Potatoes
Indulge in homemade Slow Cooker Scalloped Potatoes, crafted with russet potatoes, heavy whipping cream, cheddar and parmesan cheeses, and a hint of garlic. Perfectly seasoned and effortlessly cooked in a slow cooker for a creamy, comforting side dish.
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Servings: 6
Ingredients
- 1 cup of heavy whipping cream
- 1/4 cup of chicken broth
- 3 pounds of russet potatoes peeled and sliced approximately 1/4 inch thick
- 2 teaspoons of minced garlic
- 1/2 cup of shredded Parmesan cheese
- 2 1/2 cups of shredded cheddar cheese
- 1 teaspoon of salt
- 1 teaspoon of pepper
Instructions
- In a small bowl, thoroughly mix together the heavy whipping cream, chicken broth, minced garlic, salt, and pepper.
- Prepare the slow cooker by applying a coating of non-stick cooking spray.
- Begin layering the sliced potatoes at the bottom of the slow cooker, using approximately one-third of the total amount.
- Over the potatoes, evenly distribute one-third of the cream mixture, followed by one-third of the amounts of both cheddar and Parmesan cheeses.
- Repeat the layering process until all the potatoes, cream mixture, and cheeses have been used.
- Secure the lid on the slow cooker and set to cook on high for a duration of 3 to 4 hours, or until the potatoes have reached a tender consistency.
- Optionally, garnish the dish with parsley before serving.
- Serve the scalloped potatoes immediately while hot.
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