Who doesn't love scalloped potatoes? Forget the boxed variety and make it yourself instead. This recipe uses a slow cooker to help make the whole process easier on you. Let something other than your hands do the dirty work for a while!
These potatoes will cook on low in your crock pot, for four to six hours. You'll need to complete some steps before cooking, however. Some crock pot recipes allow you to just throw all of the ingredients in from the start, but this is not one of those recipes. Rest assured, however, that this isn't a difficult recipe by any means.
This recipe gets its flavor from garlic, thyme, and two different kinds of cheese, among other ingredients. We've chosen sharp cheddar and Monterey Jack for this recipe. Both are flavorful cheeses commonly used in recipes. If you want to cut down on the calories and fat in this recipe, make sure you buy reduced- or low-fat varieties of these cheeses.
Your family will absolutely love this scalloped potatoes recipe. You'll want to keep this on hand so you can make it again and again. You'll never feel tempted to go back to the boxed variety! There's something special about homemade, from-scratch dishes, and this is a great example of that. Enjoy!
Scalloped Potatoes
Ingredients:
Vegetable oil spray
3 pounds russet potatoes (about 6 medium), peeled and sliced ¼ inch thick
1¼ cups heavy cream
1 tablespoon unsalted butter
4 garlic cloves, minced
2 teaspoons minced fresh thyme, or ½ teaspoon dried
1¼ cups low-sodium chicken broth
4½ tablespoons cornstarch
¼ teaspoon salt
½ teaspoon pepper
¾ cup shredded sharp cheddar cheese (3 ounces)
¾ cup shredded Monterey Jack cheese (3 ounces)
Directions:
1. Line slow cooker with aluminum foil collar and coat with vegetable oil spray. Microwave potatoes with 2 tablespoons cream in covered bowl, stirring occasionally, until nearly tender, 6 to 8 minutes; let cool slightly.
2. Melt butter in medium saucepan over medium heat. Add garlic and thyme and cook until fragrant, about 30 seconds. Whisk broth, remaining cream, cornstarch, salt, and pepper together, then whisk into saucepan. Bring to simmer, whisking constantly, and simmer until thickened, about 1 minute. Slowly whisk in cheddar and Monterey Jack until completely melted.
3. Spread half of sauce over bottom of prepared slow cooker. Shingle potatoes over sauce, then spread remaining sauce evenly over potatoes. Cover and cook until potatoes are tender, 4 to 6 hours on low.
4. Remove foil collar and let potatoes cool for 20 minutes before serving. (This dish does not hold well on warm setting.)
The image featured at the top of this post is ©Brent Hofacker/Shutterstock.com.