Description

This dish takes everything you love about scalloped potatoes—creamy, cheesy, herby comfort—and lets the slow cooker do all the heavy lifting. Perfect for holidays or effortless weeknight sides, this version doubles the servings and doubles down on flavor.

Ingredients

Scale

3 cups heavy cream

6 cloves garlic, minced

1 tsp dried thyme

Pinch of freshly grated nutmeg

4 lbs russet potatoes, peeled and thinly sliced (1/8-inch thick)

Kosher salt & freshly ground black pepper, to taste

2 cups shredded Gruyère cheese

½ cup freshly grated Parmesan

1 tsp fresh thyme leaves

✨ Twists:

1 cup shredded sharp white cheddar for extra richness

1 tbsp Dijon mustard (adds tang and depth)

½ cup caramelized onions layered in (adds sweetness)

Optional: ¼ tsp smoked paprika for a subtle smoky note

Instructions

Make Cream Base: In a bowl, whisk together heavy cream, garlic, dried thyme, nutmeg, Dijon mustard, salt, and pepper.

Layer in Slow Cooker: Arrange a layer of sliced potatoes in the bottom of a greased slow cooker. Sprinkle with cheeses and caramelized onions if using. Repeat in layers until all ingredients are used.

Pour Cream: Slowly pour cream mixture over the layered potatoes.

Cook: Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours, until potatoes are fork-tender and the sauce is thick and bubbly.

Finish & Garnish: In the last 30 minutes, sprinkle extra cheese and fresh thyme on top. Cover and let it melt. Let stand 10 minutes before serving.

Prep Time: 20 minutes
Cook Time: 5–6 hrs (low)

Nutrition

Calories: 390 / Serving
Sodium: 220mg / Serving
Fat: 28g / Serving
Saturated Fat: 17g / Serving
Carbohydrates: 28g / Serving
Protein: 9g / Serving
Cholesterol: 95mg / Serving