Looking to jazz up scalloped potatoes? Cooking these spuds in a slow cooker with a cream, Gruyère, and sharp white Cheddar sauce ensures this dish has lightly browned caramelized edges.
Ingredients
- 5 tbsp.
unsalted butter, divided
- 1
small yellow onion, chopped
- 3
garlic cloves, chopped
- 1 1/2 tbsp.
all-purpose flour
- 2 1/2 c.
heavy cream
- 4 tsp.
kosher salt
- 2 tsp.
chopped fresh thyme, plus more for garnish
- 1 1/2 tsp.
black pepper, plus more for garnish
- 1 1/2 c.
sharp white Cheddar cheese, shredded
- 1 1/2 c.
Gruyere cheese, shredded
- 4 lb.
Russet potatoes (about 4 large potatoes), peeled
-
Nonstick cooking spray
Description
- In a large skillet, heat 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.
- 2Add the remaining 3 tablespoons of the butter to the skillet over medium low heat. Add the flour and cook, stirring constantly, until smooth and very lightly browned, about 1 minute. Gradually whisk in the cream until smooth and well combined. Whisk in the salt, thyme, and pepper. Bring the mixture to a simmer, whisking constantly, over medium heat. Remove from heat and whisk in the Cheddar and Gruyere.
- 3Using a mandoline or slicer, slice the potatoes into 1/8-inch slices (very thin).
- 4Lightly grease a 6-quart slow cooker with nonstick cooking spray. Layer about 1/3 of the potato slices in the slow cooker and top with 1/3 of the cheese mixture. Repeat the layers twice.
- 5Cover and cook on LOW until the potatoes are tender, about 6 to 7 hours. (Insert a paring knife into the center of potatoes. If it goes in and comes out easily, they are finished.) Turn off the slow cooker and uncover. Let the potatoes cool and thicken for 20 minutes before serving. Garnish with black pepper and more thyme.
