Slow Cooker Scalloped Potatoes Recipe
- Prep time: 30 Minutes
- Cook time: 4 Hours
- Total time: 4 Hours & 30 Minutes
- Serves: 6
Ingredients
- 375 ml (12.7 fl oz) heavy cream
- 1 tsp garlic, crushed
- ¼ tsp nutmeg, ground
- 2 tsp chicken stock powder
- 1 kg (2.2 lb) potatoes, thinly sliced
- 2 onions, thinly sliced
- 1 cup shredded cheddar cheese
- ¼ cup parmesan
Instructions
- In a saucepan over medium heat, mix the heavy cream, garlic, nutmeg, and the chicken stock powder. After 1-2 minutes, remove from the heat.
- In a slow cooker, layer the ingredients in the following order: sliced potatoes, onion, cheddar cheese, cream. You should get about three layers depending on the size of your slow cooker. Finish with a layer of potatoes and top with some cheddar cheese and parmesan.
- Cook on high for 4 hours.
- Allow to sit with the lid off for roughly 15 minutes.
- Serve & Enjoy.
Recipe Tips
- If you are running low on time or cannot be bothered, you can skip the layering of the ingredients. Simply mix all the ingredients in the slow cooker and cook for the same amount of time. It is important to note that it might not be as lovely as if you were to layer it.
- You can cook this dish on low for eight hours, but the texture of the potatoes might not be as nice. They will be mushier and less crisp around the edges, but it should still be a great dish.
- Removing the lid for fifteen to thirty minutes at the end of cooking will allow the sauce to thicken.
- Heavy cream is also known as thickened cream in Australia or whipping cream in United Kingdom.
- The video is a fantastic way to see how to layer this dish correctly.
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