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
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
Freshly ground black pepper
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.