Set it and forget it! Slow cookers are a great way to get an early start on sides for your holiday meal. These scalloped potatoes would be a great addition to any festive menu.
Prep: 15 min
Total: 4 hr 45 min
Servings: 10
Ingredients
- 1 c. heavy cream or half and half
- 1/4 c. low-sodium chicken broth
- 1 pinch paprika
- 1/4 tsp. ground nutmeg
- 2 tbsp. fresh thyme leaves, plus more for garnish
- 2 tbsp. freshly chopped rosemary, plus more for garnish
- 2 tsp. garlic powder
- 3 lb. russet potatoes, sliced 1/4″ thick
- 1/2 c. freshly grated Parmesan
- 2 1/2 c. shredded Gruyère
- kosher salt
- Freshly ground black pepper
Instructions
- In a large bowl, whisk together heavy cream (or half and half), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until combined.
- Line bottom of a slow-cooker with a layer of potatoes, then top with 1/3 of cream mixture, 1/2 cup parmesan and 1/2 cup gruyère. Season with salt and pepper. Repeat until all ingredients are used up. Cover and cook on high for 4 hours.
- Remove the lid, turn off heat, and let set 30 minutes. (Drain any grease.) Transfer to a bowl and garnish with more thyme and rosemary, then serve.