Slow Cooker Scalloped Potatoes
Creamy and cheesy Slow Cooker Scalloped Potatoes made with russet potatoes, heavy cream, cheddar, Parmesan, and garlic. This comforting dish is easy to prepare and perfect for family dinners or holiday gatherings.
6 Servings
Ingredients
- 1 cup heavy whipping cream
- 1/4 cup chicken broth
- 3 pounds russet potatoes peeled and sliced approximately 1/4 inch thick
- 2 teaspoons minced garlic
- 1/2 cup shredded Parmesan cheese
- 2 1/2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
Prepare the Cream Mixture:
- In a small mixing bowl, combine the heavy whipping cream, chicken broth, minced garlic, salt, and pepper. Stir until well blended.
Prepare the Slow Cooker:
- Lightly coat the interior of the slow cooker with non-stick cooking spray to prevent sticking and ensure easy cleanup.
Layer the Ingredients:
- Place one-third of the sliced potatoes evenly across the bottom of the slow cooker. Pour one-third of the cream mixture over the potatoes, followed by one-third of the shredded cheddar and Parmesan cheeses. Repeat this process twice more, ensuring all ingredients are evenly distributed.
Cook the Dish:
- Secure the lid on the slow cooker and set it to cook on the high setting for 3 to 4 hours. Check the potatoes occasionally to ensure they cook evenly. The dish is ready when the potatoes are tender and the cheese is fully melted and bubbly.
Serve:
- Once cooked, serve the scalloped potatoes directly from the slow cooker or transfer them to a serving dish. Optionally, garnish with freshly chopped parsley for a touch of color and added flavor.
Notes
To make this recipe gluten-free, ensure the chicken broth and cheeses used are certified gluten-free. Most brands of heavy whipping cream are naturally gluten-free, but it’s always best to check the label for any additives that may contain gluten. The rest of the recipe ingredients are naturally gluten-free.