Slow-Cooker Scalloped Potatoes are SO worth the wait...no matter how tempting.
Ingredients
1 c. heavy cream or half and half
¼ c. low-sodium chicken broth
1 pinch paprika
¼ 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 ¼" thick
½ c. freshly grated Parmesan
2½ c. shredded Gruyère
kosher salt
Freshly ground black pepper
Instructions
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 ⅓ of cream mixture, ½ cup parmesan and ½ 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.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/slow-cooker-scalloped-potatoes/