Description
These slow cooker cheesy scalloped potatoes are a delicious side dish that will delight any potato lover.
Ingredients
Scale
- 2 pounds russet potatoes, (washed, peeled, sliced into about ⅙th-inch slices)
- 2 cups sharp cheddar cheese, (grated)
- 1 ¼ cup heavy whipping cream
- 2 teaspoons garlic, (minced)
- 2 teaspoons fresh rosemary, (minced)
- 1 teaspoon unsalted butter
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Grease the sides of a large 3-4 quart slow cooker with the butter.
- Layer half of the sliced potatoes in the bottom of the slow cooker.
- Drizzle potatoes with ½ of the cream, ½ of the rosemary, ½ of the garlic, and ½ of the cheese. Sprinkle with half salt and pepper. Repeat with the second layer.
- Cover the slow cooker and cook on LOW for 5 to 6 hours (or HIGH for 3-4 hours). The potatoes should be ‘fork tender’, the cheese should be melted, and everything will be bubbly.
Notes
- This dish pairs well with grilled meats and salads.
- For extra flavor, consider adding cooked bacon or other herbs.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg