Martha Stewart’s Slow Cooker Scalloped Potatoes: Creamy Bliss in 3 Layers
Creamy and comforting scalloped potatoes made easy in your slow cooker.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 lbs Yukon Gold potatoes, thinly sliced
- 1 large onion, thinly sliced
- 3 cups shredded sharp cheddar cheese
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 3 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
Instructions
- Grease your slow cooker with butter or cooking spray
- Layer half the potatoes, half the onions, and half the cheese in the slow cooker
- Repeat layers with remaining potatoes, onions and cheese
- Whisk together cream, milk, melted butter, garlic, salt, pepper and nutmeg
- Pour mixture evenly over the potatoes
- Cook on high for 4 hours or low for 7-8 hours until potatoes are tender
- Let stand for 10 minutes before serving
Notes
- Slice potatoes evenly (about 1/8-inch thick) for even cooking
- Russet potatoes can be substituted if Yukon Golds aren’t available
- For crispier top, transfer to oven under broiler for last 5 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg