Crock-Pot scalloped potatoes are a hands-off approach to this rich, creamy side dish. This recipe combines cheddar and gruyère for cheesiness in every bite.
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Move over mashed potatoes: Luxurious slow cooker scalloped potatoes are the new star of your sides spread. Instead of a traditional casserole dish, these spuds are cooked in the slow cooker with a rich cream, gruyère, and sharp white cheddar sauce. The slow cooker method leaves your oven free for a parade of other dishes while making the potatoes perfectly tender. The finished dish even has those yummy caramelized browned edges we love from the baked version!
Cheddar cheese is the classic choice for scalloped potatoes, and there's no question why—it's sharpness provides the perfect bite and it melts beautifully. This recipe uses lots of sharp white cheddar, but it also uses a second type of cheese: gruyère. Gruyère is a type of Swiss cheese that has a delicious nutty flavor and adds wonderful richness to these potatoes.
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1
In a large skillet, heat 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.
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Step
2
Add the remaining 3 tablespoons of the butter to the skillet over medium low heat. Add the flour and cook, stirring constantly, until smooth and very lightly browned, about 1 minute. Gradually whisk in the cream until smooth and well combined. Whisk in the salt, thyme, and pepper. Bring the mixture to a simmer, whisking constantly, over medium heat. Remove from heat and whisk in the Cheddar and Gruyere.
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Step
3
Using a mandoline or slicer, slice the potatoes into 1/8-inch slices (very thin).
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4
Lightly grease a 6-quart slow cooker with nonstick cooking spray. Layer about 1/3 of the potato slices in the slow cooker and top with 1/3 of the cheese mixture. Repeat the layers twice.
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5
Cover and cook on LOW until the potatoes are tender, about 6 to 7 hours. (Insert a paring knife into the center of potatoes. If it goes in and comes out easily, they are finished.) Turn off the slow cooker and uncover. Let the potatoes cool and thicken for 20 minutes before serving. Garnish with black pepper and more thyme.
