Name: Crockpot Scalloped Potatoes
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 c. heavy cream or half and half -; 1/4 c. low-sodium chicken broth -; 1 pinch paprika -; 1/4 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 -; 1/2 c. freshly grated Parmesan -; 2 1/2 c. shredded Gruyère -; Kosher salt -; Freshly ground black pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Crockpot Scalloped Potatoes

1. 1 c. heavy cream or half and half -

2. 1/4 c. low-sodium chicken broth -

3. 1 pinch paprika -

4. 1/4 tsp. ground nutmeg -

5. 2 tbsp. fresh thyme leaves, plus more for garnish -

6. 2 tbsp. freshly chopped rosemary, plus more for garnish -

7. 2 tsp. garlic powder -

8. 3 lb. russet potatoes, sliced 1/4" thick -

9. 1/2 c. freshly grated Parmesan -

10. 2 1/2 c. shredded Gruyère -

11. Kosher salt -

12. Freshly ground black pepper -

How to cook deliciously - Crockpot Scalloped Potatoes

1. Stage

In a large bowl, whisk together heavy cream (or half and half), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until combined.

2. Stage

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.

3. Stage

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.