Slow-Cooker Scalloped Potatoes
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Heavy Cream4 tbsps
All-Purpose FlourDirections:
1
Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides
2
Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup
3
Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert
4
Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper
5
Drizzle 1/3 of the cream mixture evenly over the layer
6
Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture
7
Press the potatoes down firmly to make sure they are submerged
8
Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours
9
Remove the lid, and let the potatoes rest for 15 minutes
10
(The sauce may seem thin at first, but it will thicken as it sits)