Slow-Cooker Scalloped Potatoes

Though the slow-cooker will make smooth, creamy cooked potatoes, If you like the top of your scalloped potatoes a little crispy, you can pop the complete slow-cooker insert (if it’s oven-safe, of path!) into the oven, or scoop the whole thing into a huge baking dish and broil for 3-five minutes.

Slow-Cooker Scalloped Potatoes

Slow-Cooker Scalloped Potatoes


1 c. heavy cream or half and half
1/4 c. low-sodium chicken broth
pinch paprika
1/4 tsp. ground nutmeg
2 tbsp. fresh thyme leaves, plus more for garnish

2 tbsp. freshly chopped rosemary, plus more for garnish
2 tsp. garlic powder
3 lb. russet potatoes sliced 1/4″ thick
1/2 c. freshly grated Parmesan
2 1/2 c. shredded Gruyère

kosher salt

Freshly ground black pepper



  1. In a large bowl, whisk together heavy cream (or half and a half), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until combined.
  2. Line bottom of a slow-cooker with a layer of potatoes, then top with 1/3 of the cream mixture, 1/2 cup parmesan, and 1/2 cup gruyère. Season with salt and pepper. Repeat until all ingredients are used up. Cover and cook on high for 4 hours.
  3. Remove the lid, turn off the heat, and let sit 30 minutes. (Drain any grease.) Transfer to a bowl and garnish with more thyme and rosemary, then serve.

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