Slow-Cooker Scalloped Potatoes

Name: Slow-Cooker Scalloped Potatoes
Cook time: 30 min
Total time: 5 min
Ingredients: 1 tablespoon unsalted butter, at room temperature; 1 cup heavy cream; 3/4 cup low-sodium chicken broth; 4 tablespoons all-purpose flour; 1 tablespoon fresh thyme leaves, lightly chopped; 2 1/2 pounds Idaho potatoes, peeled and sliced about 1/8 inch thick (about 5 potatoes); 6 ounces grated Gruyere cheese (about 2 cups); Kosher salt and freshly grated black pepper

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Cook Time: 30 minutes

Total: 5 hours, 45 minutes

Servings: 7

Author : Food Network Kitchen

cheesy potatoes cheese potato

Ingredients

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1 tablespoon unsalted butter, at room temperature1 cup heavy cream3/4 cup low-sodium chicken broth4 tablespoons all-purpose flour1 tablespoon fresh thyme leaves, lightly chopped2 1/2 pounds Idaho potatoes, peeled and sliced about 1/8 inch thick (about 5 potatoes)6 ounces grated Gruyere cheese (about 2 cups)Kosher salt and freshly grated black pepper

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Instructions

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Step 1

Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.

Step 2

Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.

Step 3

Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.

Step 4

Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)