Crockpot Scalloped Potatoes
These cheese covered Crockpot Scalloped Potatoes are going to blow your mind. Piles of fresh cut potatoes, covered in creamy melty cheese, pair perfectly with any meal! If you are looking for other great side dishes, make sure to check out my garlic and parmesan roasted asparagus!
Servings: 8 people
Calories: 328kcal
Ingredients
- 2 pounds russet potatoes, washed, peeled, sliced into about ⅙th-inch slices
- 2 cups (226 g) sharp cheddar cheese, grated
- 1 ¼ cup heavy whipping cream
- 2 teaspoons garlic, minced
- 2 teaspoons fresh rosemary, minced
- 1 teaspoon unsalted butter
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Grease the sides of a large 3.5 -4-quart slow cooker with the butter.
- Layer half of the sliced potatoes in the bottom of the slow cooker.
- Drizzle potatoes with ½ of the cream, ½ of the rosemary, ½ of the garlic, and ½ of the cheese. Sprinkle with half salt and pepper. Repeat with the second layer.
- Cover the slow cooker and cook on LOW for 5 to 6 hours (or high for 3-4 hours). The potatoes should be "fork tender", the cheese should be melted, and everything will be bubbly.
Notes
Feel free to add more cheese before serving.
Nutrition
Serving: 1portion | Calories: 328kcal