- To make these slow cooker cheesy potatoes, start by adding the heavy cream, chicken stock, minced garlic and onion to a medium sized pot and heat on medium-high for 2-3 minutes. Stir in thyme, onion and garlic powder and salt and pepper. Cook for another 1-2 minutes.
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Lightly butter the bottom and sides of your 4 qt. slow cooker vessel. Wash and peel the potatoes and slice them into 1/4-inch rounds. Add a layer of potatoes in a tight, overlapping pattern. Pour approximately 1/3 of your cream sauce (be sure to spoon out some onions!) over the potatoes and then sprinkle potatoes with 1/3 of your sharp cheese and 1/3 of your Parmesan. Repeat with remaining sliced potatoes, cream sauce and cheese to create two more layers. Reserve a bit of your cheddar cheese.
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Cover and cook on high for 4-5 hours or until your scalloped potatoes are tender. Remove crock pot lid, sprinkle on reserved cheddar cheese and return lid. Remove lid after 5 minutes and then let potatoes sit for 10 minutes before serving. Garnish with a bit more thyme.
Notes
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- I don’t suggest cooking these crock pot cheesy potatoes on Low for an extended amount of time. The potatoes don’t stand up and get soggy.
- I like using a mix of Parmesan and sharp cheddar cheese for this recipe. If you like a milder cheese, Gruyere is a perfect choice.
- Every slow cooker is different. Be sure to keep an eye on your potatoes around hour 4 to make sure your potatoes aren’t getting over done.
- Be sure to scoop out a bit of the onion/garlic in your cream sauce to cover the layers of potatoes. If you don’t you will have it all loaded up on your last
