Description
Indulge in creamy, cheesy layers of Slow Cooker Scalloped Potatoes that transform everyday meals into heartwarming experiences. Perfectly tender and bursting with flavor!
Ingredients
Scale
- 4 large Russet potatoes, thinly sliced
- 2 cups heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Wash and peel the russet potatoes. Slice them thinly (about an eighth of an inch thick) using a mandoline or sharp knife.
- In a bowl, combine the heavy cream, onion powder, garlic powder, salt, and pepper. Whisk until well-blended.
- In your slow cooker, layer half of the sliced potatoes at the bottom. Pour half of the creamy mixture over them, followed by half of the shredded cheddar cheese. Repeat with remaining ingredients.
- Cover your slow cooker and set it on low heat for about 6 hours or high heat for 3 hours.
- Once cooked, check that the scalloped potatoes are bubbly and golden brown on top with fork-tender potatoes beneath.
- Transfer to plates or serve directly from the slow cooker. Drizzle any leftover creamy sauce over each serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 90mg
Keywords: - For extra flavor, consider adding fresh herbs like thyme. - You can substitute sharp cheddar with Gruyère or mozzarella based on your preference. - Ensure uniform slicing for even cooking.