Crock Pot Scalloped Potatoes Recipe
Creamy crock pot scalloped potatoes are a great side to any meal. You only need a few ingredients and the slow cooker!
Servings: 8 servings
Ingredients
- 5 russet potatoes large
- 1½ cups heavy whipping cream
- 3 cloves minced garlic
- 1 tablespoons dry minced onion
- ¼ cup Parmesan cheese freshly grated
- 1¼ teaspoons salt
- ½ teaspoon pepper
- 1 cup shredded cheddar cheese
Instructions
- Peel potatoes and slice ⅛" thick. Arrange a third of the potatoes in the bottom of a crock pot that has been sprayed with non-stick spray.
- Drizzle about a third of the cream evenly over the potatoes. Sprinkle a third of the garlic, minced onion, Parmesan, salt, and pepper over the potatoes. Repeat two more times.
- Cover slow cooker. Cook potatoes on HIGH for 4-5 hours or until tender.
- Sprinkle cheese on top of potatoes. Cook for about 5 more minutes or until cheese is melted. Serve hot.
Video
Notes
STORE. Place the potatoes in an air-tight container in the fridge for 3-4 days.
To reheat, place in the microwave. Serve them with a salad for a tasty lunch!
Freeze baked potatoes. To bake and freeze for later, allow the dish to completely cool. Cover with plastic wrap, and again with foil. Keep it in the freezer for up to 3 months.
To reheat. Thaw in the fridge and reheat, covered, in the oven. Remove the foil during the last minutes of the bake time to crisp up the top.
Nutrition
Calories: 333kcal | Carbohydrates: 26g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 525mg | Potassium: 615mg | Fiber: 1g | Sugar: 1g | Vitamin A: 820IU | Vitamin C: 8.4mg | Calcium: 191mg | Iron: 1.3mg