BrahMos WORLD INDIA MADHYA PRADESH BHOPAL WTN SPECIAL GOSSIP CORNER 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
N
W
T
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* Email (will not be published)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