BrahMos WORLD INDIA MADHYA PRADESH BHOPAL WTN SPECIAL Astrology GOSSIP CORNER RELIGION SPORTS BUSINESS FUN FACTS ENTERTAINMENT LIFESTYLE TRAVEL ART & LITERATURE SCIENCE & TECHNOLOGY HEALTH EDUCATION DIASPORA OPINION & INTERVIEW RECIPES DRINKS BIG MEMSAAB 2017 BUDGET 2017 FUNNY VIDEOS VIRAL ON WEB PICTURE STORIES Mahakal Ke Darshan
WTN HINDI ABOUT US PRIVACY POLICY SITEMAP CONTACT US
logo
Breaking News

Slow-Cooker Cheesy Scalloped Potatoes

Sunday - June 10, 2018 11:18 am , Category : RECIPES

Ingredient:

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

Method:
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.
Leave a Comment
* Name
* Email (will not be published)
*
* - Required fields
 

RELATED NEWS

Mint Raita

Mint Raita...

March 19th, 2019
Stuffed Cucumber

Stuffed Cucumber...

March 19th, 2019