Crockpot Scalloped Potatoes
These Crockpot Scalloped Potatoes are an easy side dish made with Creamer potatoes, a rich creamy sauce and topped with cheese! The perfect complement to any potluck or weeknight dinner.
Servings 8 servings
- 3 lb any varietal Creamer potatoes by The Little Potato Company
- 2 cups heavy whipping cream
- 1/2 cup low sodium chicken broth
- 1 tablespoon corn starch
- 2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 cups shredded mozzarella or Gruyere cheese
- 1/2 cup Parmesan cheese, shredded
Lightly grease a 4-6 quart crockpot.
Thinly slice potatoes and set aside.
In a large glass measuring cup, stir together cream, broth, corn starch, salt, garlic, parsley, pepper and thyme.
Place 1/3 of the potatoes in the bottom of the crockpot, then drizzle with 1/3 of the sauce and top with 1/3 of the cheese. Repeat layers three times.
Place lid on top and cook on low for 6 hours or until potatoes are tender and sauce has thickened. Serve.
Calories: 455kcal | Carbohydrates: 34g | Protein: 14g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 109mg | Sodium: 890mg | Potassium: 803mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1118IU | Vitamin C: 34mg | Calcium: 270mg | Iron: 2mg