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Slow Cooker Scalloped Potatoes

Creamy and cheesy scalloped potatoes cooked effortlessly in a slow cooker; a perfect side dish for family gatherings and potlucks.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Creamy Mixture
  • 1 cup heavy whipping cream For a rich base.
  • 1/4 cup chicken broth To enhance flavor.
  • 2 teaspoons minced garlic For added flavor.
  • 1 teaspoon salt
  • 1 teaspoon pepper
Potatoes and Cheese
  • 3 pounds russet potatoes (peeled and sliced approximately 1/4 inch thick) Starchy potatoes for best results.
  • 1/2 cup shredded Parmesan cheese For a cheesy layer.
  • 2 1/2 cups shredded cheddar cheese Melts beautifully.

Method
 

Preparation
  1. In a small bowl, thoroughly mix together the heavy whipping cream, chicken broth, minced garlic, salt, and pepper.
  2. Prepare the slow cooker by applying a coating of non-stick cooking spray.
  3. Begin layering the sliced potatoes at the bottom of the slow cooker, using approximately one-third of the total amount.
  4. Over the potatoes, evenly distribute one-third of the cream mixture.
  5. Follow that with one-third of the amounts of both cheddar and Parmesan cheeses.
  6. Repeat the layering process until all the potatoes, cream mixture, and cheeses have been used.
Cooking
  1. Secure the lid on the slow cooker and set it to cook on high for a duration of 3 to 4 hours.
  2. Cook until the potatoes have reached a tender consistency.
Serving
  1. Garnish with parsley before serving, if desired.
  2. Serve the scalloped potatoes immediately while hot.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 5 days. They can also be frozen for 2 to 3 months. Reheat in the microwave or oven before serving.