Crockpot Scalloped Potatoes
Ingredients
The base
-
3
tablespoons
butter
-
3
tablespoons
all-purpose flour
-
1 ½
cups
heavy cream
-
1
cup
vegetable or chicken broth
The cheese
-
8
ounces
gruyere cheese, shredded
-
1
cup
parmesan cheese
The seasoning
-
1
teaspoon
garlic powder
-
1
teaspoon
sea salt
-
½
teaspoon
fresh ground pepper
The potatoes
-
3
pounds
russet potatoes, peeled and cut ⅛ inch thick
Instructions
- Melt the butter in a saucepan over medium heat.
- Add the flour and cook for 3 minutes.
- Whisk in the heavy cream and broth, bring to a simmer, and cook for 7 minutes.
- Reduce heat to low and add the gruyere cheese, cooking until melted.
- Add garlic powder, salt, and pepper, then remove from heat.
- Grease the slow cooker with butter.
- Layer the potatoes in the slow cooker, seasoning with salt and pepper in between layers.
- Pour the sauce over the potatoes evenly.
- Cover and cook on high for 4 hours until the potatoes are tender.
- Top with parmesan cheese and recover until melted.
- Allow to rest for 15 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
335
Total fat
22g
Total carbohydrates
24g
Total protein
12g
Sodium
577mg
Cholesterol
68mg
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