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Slow Cooker Scalloped Potatoes

Slow Cooker Scalloped Potatoes
Prep Time
30 min
Cook Time
5h
Yields
4 - 6 servings

Courtesy of RICARDO.

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ingredients

2
cups (500 mL) 35% cream
1
can (13 oz/370 mL) evaporated milk
2
cloves garlic, peeled and halved
8
cups (2 L) russet potatoes, peeled and thinly sliced on a mandolin (about 8-10 potatoes)
Salt and pepper
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directions

Step 1

Butter the inside of the slow cooker.

Step 2

In a saucepan, bring cream, evaporated milk and garlic to a boil. Cover and let steep for 5 minutes. Discard garlic.

Step 3

Line the bottom of the cooker with sliced potatoes. Drizzle with some warm cream mixture. Season with salt and pepper. Continue layering with remaining ingredients.

Step 4

Cover and cook on low for about 5 hours. Turn cooker off. Remove lid and let rest for 30 minutes. Gratin can stay on the warm setting for maximum 1 hour. In this case, you don’t have to let it rest uncovered.

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