Slow Cooker Scalloped Potatoes

Scalloped potatoes are always good. How can you go wrong with cream, cheese and potatoes? But I rarely make them because I hate leaving the oven on for so long. Seriously, recipes always take 1 hour, but it takes more like 2 hours. Making your meals time out is pretty ridiculous. My sister brought me a huge bag of potatoes straight from their farm in Idaho, and I decided to break my usual hesitation about scalloped potatoes and use the crock pot’s design capabilities to cook things for a long time! I will never go back to oven baked scalloped potatoes again! It’s so easy, I don’t have to worry about whether they’re going to be done at the same time as everything else. Did you know you can keep warm in your slow cooker for up to 4 hours? This means that even if the potato is premature (I’m still shocked that scalloped potatoes can even do that), you can leave it in a warm place and you have 4 hours to get everything else ready. Yes, I know you’re not going to spend 4 hours on the rest of your dinner, but think about Thanksgiving! Awesome, right?

raw material

2 pound Russet Potatoes peeled
1 cup heavy cream
2 clove garlic broken
1/2 cup Freshly grated Parmesan cheese
1/2 teaspoon nutmeg powder
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1 cup shredded cheddar cheese Elective

instruct

Thinly slice the potatoes (1/8 inch is great). The easiest way is to use a food processor. The mandolin came in second, the cheese grater third, and the knife last.
Place potato chips in a medium mixing bowl. Pour in the cream and stir in the crushed garlic, Parmesan cheese, nutmeg, salt and pepper.Stir together until everything is coated, then transfer it all to
slow cooker
Cook on low for 6-8 hours or on high for 3-4 hours.
**Optional, sprinkle shredded cheddar cheese on top 1 hour before you plan to serve. A little more cheese sounds just right.