Scalloped potatoes are always delicious. How can you go wrong with cream, cheese, and potatoes? Yet I rarely make them because I hate having the oven on for so long. Seriously, the recipe always calls for 1 hour, but it takes more like 2. It gets to be utterly ridiculous to time out your meal. My sister brought me a huge bag of potatoes straight from Idaho farms and I decided to go against my usual hesitation for scalloped potatoes, and utilize the crock pot for its designed ability to cook things for long periods of time! I’m never going back to oven baked scalloped potatoes ever again! This was ridiculously easy, and I didn’t have to fret at all about whether or not they’d be done at the same time as everything else. Did you know you can hold things in your slow cooker for up to 4 hours on warm after it is done? That means that even if the potatoes got done early (I still am shocked that is even possible with scalloped potatoes), you can just throw it on warm and you have 4 hours to get everything else ready. Ya, I know you aren’t spending 4 hours on the rest of your dinner, but think of Thanksgiving! Awesome, right?
2 pounds russet potatoes, peeled
1 cup heavy cream
2 cloves garlic, crushed
1/2 cup freshly grated parmesan cheese
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded sharp cheddar cheese (optional)
1. Slice your potatoes into thin slices (1/8 inch is awesome). The easiest way to do this is with a food processor. A mandolin comes in second place for ease, a cheese grater third, and a knife in very last place.
2. Place your potato slices in a medium-sized mixing bowl. Pour in the cream and stir in the crushed garlic, parmesan cheese, nutmeg, salt, and pepper. Stir together until everything is coated and then transfer it all to a slow cooker.
3. Cook on low for 6-8 hours or on high for 3-4 hours.
**Optional, top with shredded cheddar cheese 1 hour before you plan on serving. A little more cheese sounds just about right.