Slow-Cooker Cheesy Scalloped Potatoes
Tuesday - June 11, 2019 3:58 pm , Category : RECIPES
3 cups heavy whipping cream
6 cloves garlic, finely chopped
1 tbsp plus 1 teaspoon chopped fresh thyme leaves
2 tsp salt
1/2 tsp ground pepper
1/4 tsp ground nutmeg
5 lb russet potatoes, peeled and thinly sliced
2 cups shredded cheddar cheese (8 oz)
1/4 cup grated Parmesan cheese
Spray 5- to 6-quart slow cooker with cooking spray. In 2-quart saucepan, heat heavy cream, garlic, 1 tablespoon thyme leaves, the salt, pepper and nutmeg just to simmering over medium heat. Remove from heat.
Add one-third of the sliced potatoes in overlapping pattern to bottom of slow cooker. Pour 1 cup cream mixture over potatoes; sprinkle with 1/2 cup of the Cheddar cheese. Repeat twice to create 3 total layers of potatoes, cream and cheese.
Cover; cook on High heat setting 4 to 5 hours or until potatoes are fork-tender. Turn off slow cooker, and sprinkle top of potatoes with remaining 1/2 cup Cheddar cheese and the Parmesan cheese.
Cover; let stand 5 to 7 minutes or until cheese is melted. Uncover; let stand 10 minutes longer to allow mixture to thicken.
Sprinkle with remaining 1 teaspoon thyme leaves just before serving.