Description
Creamy, cheesy, and perfectly tender scalloped potatoes made right in your slow cooker—no oven needed! The ultimate comfort food side dish for any meal.
Ingredients
1 ½ cups heavy cream
3 cloves garlic, minced
½ teaspoon dried thyme
Pinch of nutmeg
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Kosher salt and freshly ground black pepper, to taste
1 cup shredded Gruyere cheese
¼ cup freshly grated Parmesan cheese
½ teaspoon fresh thyme leaves (optional, for garnish)
Instructions
In a medium saucepan, whisk together heavy cream, garlic, dried thyme, and nutmeg over medium heat until just heated through (about 1–2 minutes).
In a 4-quart slow cooker, arrange a layer of potato slices in an overlapping pattern. Season with salt and pepper.
Pour 1/3 cup of the cream mixture over the potatoes and sprinkle with shredded Gruyere.
Repeat with remaining potatoes, cream mixture, and Gruyere to create 2 more layers.
Cover and cook on HIGH for 4–5 hours, or until the potatoes are tender.
Sprinkle the top with Parmesan cheese, cover again, and cook for about 5 minutes until melted.
Remove the lid and let sit for 15 minutes to allow the sauce to thicken.
Garnish with fresh thyme before serving, if desired.
Notes
For best results, use a mandoline slicer to ensure uniform potato thickness.
Gruyere adds a rich, nutty flavor, but you can substitute with sharp white cheddar if preferred.
Great for Thanksgiving, Christmas, or any time you need a low-effort, high-reward side dish.
Letting the potatoes rest after cooking helps the cheesy sauce set up properly.
- Prep Time: 20 minutes
- Cook Time: 5 hours 20 minutes
- Category: Side Dish
- Method: Slow Cooker / Crockpot
- Cuisine: American
