Slow Cooker Scalloped Potatoes with Gruyere, Cheddar, and Fresh Herbs Recipe
Introduction
Slow Cooker Scalloped Potatoes are a creamy, cheesy comfort food perfect for any occasion. Using simple herbs and a rich blend of cheeses, this dish cooks effortlessly in a slow cooker for tender, flavorful potatoes every time.
Ingredients
- 1 1/2 cups heavy cream (or half and half)
- 4 cloves garlic (minced)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried basil
- 1/4 teaspoon nutmeg
- 2 pounds russet potatoes (peeled and cut into 1/8-inch thick slices)
- Kosher salt and freshly ground black pepper (to taste)
- 1 cup shredded Gruyere cheese
- 1 cup shredded cheddar cheese
- 1/4 cup freshly grated Parmesan
- 1/2 teaspoon fresh rosemary
- Chopped parsley (for garnish)
Instructions
- Step 1: In a medium saucepan, whisk together heavy cream, minced garlic, dried thyme, dried rosemary, dried basil, and nutmeg. Heat the mixture gently for 1-2 minutes until warmed through.
- Step 2: Arrange a layer of sliced potatoes in a 4-quart slow cooker, overlapping slightly. Season with salt and freshly ground black pepper.
- Step 3: Pour about 1/3 cup of the warm cream mixture over the potatoes. Sprinkle a portion of shredded Gruyere and cheddar cheese on top.
- Step 4: Repeat layering the potatoes, cream mixture, and cheeses two more times to create three layers in total.
- Step 5: Cover the slow cooker and cook on high for 4 to 5 hours, or until the potatoes are tender when pierced with a fork.
- Step 6: Sprinkle the grated Parmesan cheese over the top of the potatoes, cover again, and cook for an additional 5-10 minutes until the cheese melts.
- Step 7: Uncover the slow cooker and let the scalloped potatoes rest for 15 minutes before serving to allow them to set.
- Step 8: Garnish with chopped parsley and fresh rosemary just before serving for a fresh, aromatic touch.
Tips & Variations
- Use half and half instead of heavy cream for a lighter version without sacrificing creaminess.
- Try adding caramelized onions or cooked bacon between layers for extra flavor.
- Substitute Gruyere with mozzarella or Monterey Jack if preferred.
- For a crispier top, transfer the slow cooker insert to the oven and broil for a few minutes after cooking.
Storage
Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven until warmed through, stirring occasionally to ensure even heating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Russet potatoes are ideal for this recipe due to their starchy texture, but Yukon Gold potatoes can also work well for a slightly creamier result.
Do I need to pre-cook the potatoes before slow cooking?
No, slicing the potatoes thinly allows them to cook fully during the slow cooking process, so pre-cooking is not necessary.
PrintSlow Cooker Scalloped Potatoes with Gruyere, Cheddar, and Fresh Herbs Recipe
Delicious and creamy Slow Cooker Scalloped Potatoes made with layers of thinly sliced russet potatoes, infused with aromatic herbs and garlic, simmered in a rich cream sauce, and topped with a blend of Gruyere, cheddar, and Parmesan cheeses. This comforting dish is perfect as a hearty side for any meal with minimal hands-on time, slow-cooked to tender perfection.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Sauce Ingredients
- 1 1/2 cups heavy cream (or half and half)
- 4 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried basil
- 1/4 teaspoon nutmeg
Main Ingredients
- 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup shredded Gruyere cheese
- 1 cup shredded cheddar cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon fresh rosemary, chopped
- Chopped parsley, for garnish
Instructions
- Make the sauce: In a medium saucepan, whisk together heavy cream, minced garlic, dried thyme, dried rosemary, dried basil, and nutmeg. Heat the mixture over medium heat for about 1-2 minutes until warmed through and fragrant.
- Layer the potatoes: Arrange a layer of the thinly sliced potatoes in an overlapping pattern inside a 4-quart slow cooker. Season the layer with kosher salt and freshly ground black pepper to taste.
- Add creamy sauce and cheese: Pour approximately 1/3 cup of the cream mixture evenly over the potatoes and sprinkle with a portion of the shredded Gruyere and cheddar cheese. Repeat this layering process two more times, finishing with cream and cheese layers.
- Cover and cook: Cover the slow cooker with its lid and cook on the high setting for 4 to 5 hours, or until the potatoes are tender when pierced with a fork.
- Sprinkle with Parmesan: Once the potatoes are fully cooked, sprinkle the freshly grated Parmesan cheese evenly on top. Cover again and continue cooking for an additional 5 to 10 minutes until the Parmesan melts and forms a slightly golden crust.
- Uncover and rest: Remove the lid and let the scalloped potatoes rest in the slow cooker for 15 minutes to allow the dish to set and cool slightly for easier serving.
- Garnish and serve: Garnish the top with freshly chopped parsley and chopped fresh rosemary before serving to add color and fresh herbal flavor.
Notes
- For a lighter alternative, substitute half and half for heavy cream.
- Use a mandoline slicer to get evenly thin potato slices for consistent cooking.
- Low and slow cook on low setting may require 6-7 hours instead of 4-5 hours on high.
- Make sure the slow cooker insert is at least 4 quarts to accommodate the layers.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in the oven at 350°F (175°C) until warmed through, about 20 minutes.
Keywords: scalloped potatoes, slow cooker recipe, creamy potatoes, comfort food, cheesy potatoes, potato side dish
