"Tasty Tuesday" Tries to bring you
"Quick & Economical"
Appetizers..Dinners..Deserts..& Cocktails
to "YOUR PLACE"
(Check out our 'Thirsty Thursday' & 'Frying Friday' too)
(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)
(unless we're talking about these scalloped potatoes)
Total Time:
Prep:
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
- In a large bowl, whisk together heavy cream (or half and half), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until combined.
- 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.
- 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.
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