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
Ingredients
- 2 pounds russet potatoes, peeled, rinsed and sliced into about 1/6th inch slices
- 2 cups sharp cheddar cheese, grated
- 1 1/4 cup heavy whipping cream
- 3 cloves garlic, minced
- 2 teaspoons fresh rosemary, minced
- 1 teaspoon butter
- salt & pepper to taste
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 1/2 of the cream, 1/2 of the rosemary, 1/2 of the garlic, and 1/2 of the cheese. Sprinkle with a bit of salt and pepper. Repeat with the second layer.
- Cover slow cooker and cook on LOW for 5 to 6 hours or until the potatoes are "fork tender" and the cheese is melted and everything is bubbly. You can also cook them on HIGH for 3-4 hours.
Notes
Feel free to add more cheese before serving.