Slow-Cooker Cheesy Scalloped Potatoes
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cups heavy whipping cream
cloves garlic, finely chopped
tablespoon plus 1 teaspoon chopped fresh thyme leaves
teaspoon ground pepper
teaspoon ground nutmeg
lb russet potatoes, peeled and thinly sliced
cups shredded Cheddar cheese (8 oz)
cup grated Parmesan cheese
Spray 5- to 6-quart slow cooker with cooking spray. In 2-quart saucepan, heat heavy cream, garlic, 1 tablespoon thyme leaves, the salt, pepper and nutmeg just to simmering over medium heat. Remove from heat.
Add one-third of the sliced potatoes in overlapping pattern to bottom of slow cooker. Pour 1 cup cream mixture over potatoes; sprinkle with 1/2 cup of the Cheddar cheese. Repeat twice to create 3 total layers of potatoes, cream and cheese.
Cover; cook on High heat setting 4 to 5 hours or until potatoes are fork-tender. Turn off slow cooker, and sprinkle top of potatoes with remaining 1/2 cup Cheddar cheese and the Parmesan cheese. Cover; let stand 5 to 7 minutes or until cheese is melted. Uncover; let stand 10 minutes longer to allow mixture to thicken. Sprinkle with remaining 1 teaspoon thyme leaves just before serving.
- Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
- Use a mandoline slicer for uniformly thin potato slices, if desired.
- Each slow cooker varies in performance. Check the potatoes at the minimum time to check for doneness to prevent overcooking.
- Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.