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Move over mashed potatoes: Luxurious slow cooker scalloped potatoes are the new star of your sides spread. Instead of a traditional casserole dish, these spuds are cooked in the slow cooker with a cream, Gruyère, and sharp white Cheddar sauce (what could be better?). The slow cooker method leaves your oven free for a parade of other dishes at any holiday meal. It also makes the potatoes perfectly tender and still creates those caramelized browned edges we love from the baked version. Serve this side at Easter with glazed ham and veggies—it’s sure to disappear just as fast as the chocolate bunnies!
How can I thicken a cheese sauce?
The roux (flour cooked in butter) will thicken the cheese sauce on the stove and as the potatoes cook in the slow cooker. Be sure to let the dish cool before serving. This will give the sauce a chance to set up and stick to every bite of potato.
How do I keep potatoes from turning brown?
Peeled and sliced potatoes can turn a brownish gray if they sit on your counter for too long. Peel and slice them just before assembly, or place whole peeled potatoes in a bowl of ice water for an hour or two until you’re ready to slice.
What is the difference between scalloped potatoes and potatoes au gratin?
Scalloped potatoes are traditionally sliced potatoes layered with cream. Au gratin potatoes layer in lots of cheese as well as cream. This recipe actually combines both, adding the cheeses right to the sauce to make assembly easier.
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- 10 – 12 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 6 hrs 45 mins
- 5 tbsp.
unsalted butter, divided
small yellow onion, chopped
garlic cloves, chopped
- 1 1/2 tbsp.
- 2 1/2 c.
- 4 tsp.
- 2 tsp.
chopped fresh thyme, plus more for garnish
- 1 1/2 tsp.
black pepper, plus more for garnish
- 1 1/2 c.
sharp white Cheddar cheese, shredded
- 1 1/2 c.
Gruyere cheese, shredded
- 4 lb.
Russet potatoes (about 4 large potatoes), peeled
Nonstick cooking spray
- Step 1In a large skillet, heat 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.
- Step 2Add the remaining 3 tablespoons of the butter to the skillet over medium low heat. Add the flour and cook, stirring constantly, until smooth and very lightly browned, about 1 minute. Gradually whisk in the cream until smooth and well combined. Whisk in the salt, thyme, and pepper. Bring the mixture to a simmer, whisking constantly, over medium heat. Remove from heat and whisk in the Cheddar and Gruyere.
- Step 3Using a mandoline or slicer, slice the potatoes into 1/8-inch slices (very thin).
- Step 4Lightly grease a 6-quart slow cooker with nonstick cooking spray. Layer about 1/3 of the potato slices in the slow cooker and top with 1/3 of the cheese mixture. Repeat the layers twice.
- Step 5Cover and cook on LOW until the potatoes are tender, about 6 to 7 hours. (Insert a paring knife into the center of potatoes. If it goes in and comes out easily, they are finished.) Turn off the slow cooker and uncover. Let the potatoes cool and thicken for 20 minutes before serving. Garnish with black pepper and more thyme.
Tip: Allow the potatoes to cool slightly before serving so the creamy cheese sauce has a chance to set up and the dish won’t be too soupy.