Slow-Cooker Scalloped Potatoes
Put your slow cooker to the test with this classic creamy potato side dish. We added a little bit of flour to help thicken and stabilize the cream. Keeping the potatoes thin is the secret to this recipe's success try using a mandoline to slice them evenly.
Equipment
- 1 6-Quart Slow Cooker
- 1 Whisk
- 1 2-cup Measuring Cup
- 1 Mandoline For consistent 1/8-inch potato slices
- 1 Box Grater For grating Gruyere cheese
Ingredients
Main
- 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
Instructions
- Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
- Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
- 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.
- 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.)
Notes
Achieving uniform 1/8-inch potato slices is crucial for even cooking and a tender texture; a mandoline is highly recommended. Inconsistent thickness will lead to some potatoes being undercooked while others become mushy. The initial butter rub on the slow cooker insert helps prevent sticking and adds a subtle richness. Firmly pressing down the layers ensures all potatoes are submerged in the creamy liquid, promoting even cooking and preventing dry spots. While the sauce may appear thin immediately after cooking, it will thicken significantly as it cools and rests, forming that classic creamy consistency. For an extra golden-brown top, consider transferring the cooked potatoes to a broiler-safe dish and broiling briefly until browned, or finishing in a hot oven.