This recipe is simple, but you can make it a one stop meal if you want to. Sometimes I like to cube up chicken and cook it with these cheesy potatoes All you need is a bowl and a fork at that point! This is another reason why I love y crock pot! My crock pot makes such tasty dinners and allows me to get other work around the house done instead of slaving over the stove and oven! I have a lot of things that I need to get done in my day and this is one recipe that allows me to get it all done! Try this recipe and you will love how delicious it tastes!
Check out what our friends from Damn Delicious have to say about this:
“This crockpot version of scalloped potatoes is so EASY, creamy, tender and cheesy! And it frees up your oven space!”
This recipe is as easy as 123! You will love it and so will everyone else!
Ingredients
- 1 1/2 cups Great Value heavy cream
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Pinch of McCormick’s nutmeg
- 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
- Kosher Morton salt and freshly ground black pepper, to taste
- 1 cup shredded Gruyere cheese
- 1/4 cup freshly grated Parmesan
- 1/2 teaspoon fresh thyme leaves
Instructions
- In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
- Add a layer of potatoes to a 4-qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with Gruyere. Repeat with remaining potato slices, cream mixture and Gruyere to create 2 more layers.
- Cover and cook on high heat for 4-5 hours, or until potatoes are tender. Sprinkle with Parmesan. Cover and cook until melted, about 5 minutes.
- Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.
- Serve, garnished with thyme, if desired.
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Quick Tip:Add cream cheese to make these potatoes even creamier.
Thanks again to Damn Delicious for this amazing recipe.
