"Tasty Tuesday" @ Raider Country's Wine & Dine...February 27, 2017 (Slow-Cooker Scalloped Potatoes)

"Tasty Tuesday" Tries to bring you

"Quick & Economical"

Appetizers..Dinners..Deserts..& Cocktails

to "YOUR PLACE"
(Check out our 'Thirsty Thursday' & 'Frying Friday' too)

Today's Suggestion

Slow-Cooker Scalloped Potatoes

  

It ain't easy bein' cheesy
(unless we're talking about these scalloped potatoes)

Total Time: 4:45

Prep: 0:15

Level: Easy

Serves: 10

Ingredients

• 1 c. heavy cream or half and half
• 1/4 c. low-sodium chicken broth
• 1 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

Directions

1. In a large bowl, whisk together heavy cream (or half and 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 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 heat, and let set 30 minutes. (Drain any grease.) Transfer to a bowl and garnish with more thyme and rosemary, then serve.