BEST CROCK POT MASHED POTATOES RECIPES

Name: Slow-Cooker Scalloped Potatoes
Prep time: 15 min
Total time: 4 h 45 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 c. heavy cream or half and half; 1/4 c. low-sodium chicken broth; 1 pinch paprika; 1/4 tsp. ground nutmeg; 2 tbsp. fresh thyme leaves, plus more for garnish; 2 tbsp. freshly chopped rosemary, plus more for garnish; 2 tsp. garlic powder; 3 lb. russet potatoes, sliced 1/4" thick; 1/2 c. freshly grated Parmesan; 2 1/2 c. shredded Gruyère; kosher salt; Freshly ground black pepper

BEST CROCK POT SCALLOPED POTATOES - HOW TO MAKE SLOW …

Best Crock Pot Scalloped Potatoes - How to Make Slow … image

Keep Easter easy with these Slow Cooker Scalloped Potatoes.

Provided by Megan Shepherd

Categories nut-free dinner party weeknight meals side dish

Total Time 4 hours 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 10 servings

Number Of Ingredients 12

Ingredients

1 c. heavy cream or half and half
1/4 c. low-sodium chicken broth
1 pinch paprika
1/4 tsp. ground nutmeg
2 tbsp. fresh thyme leaves, plus more for garnish
2 tbsp. freshly chopped rosemary, plus more for garnish
2 tsp. garlic powder
3 lb. russet potatoes, sliced 1/4" thick
1/2 c. freshly grated Parmesan
2 1/2 c. shredded Gruyère
kosher salt
Freshly ground black pepper

Steps:

In a large bowl, whisk together heavy cream (or half and half), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until combined.
Line bottom of a slow-cooker with a layer of potatoes, then top with 1/3 of cream mixture, 1/2 cup parmesan and 1/2 cup gruyère. Season with salt and pepper. Repeat until all ingredients are used up. Cover and cook on high for 4 hours.
Remove the lid, turn off heat, and let set 30 minutes. (Drain any grease.) Transfer to a bowl and garnish with more thyme and rosemary, then serve.

BEST CROCK POT SCALLOPED POTATOES - HOW TO MAKE SLOW ...

Best Crock Pot Scalloped Potatoes - How to Make Slow ... image

Keep Easter easy with these Slow Cooker Scalloped Potatoes.

Provided by Megan Shepherd

Categories nut-free dinner party weeknight meals side dish

Total Time 4 hours 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 10 servings

Number Of Ingredients 12

Ingredients

1 c. heavy cream or half and half
1/4 c. low-sodium chicken broth
1 pinch paprika
1/4 tsp. ground nutmeg
2 tbsp. fresh thyme leaves, plus more for garnish
2 tbsp. freshly chopped rosemary, plus more for garnish
2 tsp. garlic powder
3 lb. russet potatoes, sliced 1/4" thick
1/2 c. freshly grated Parmesan
2 1/2 c. shredded Gruyère
kosher salt
Freshly ground black pepper

Steps:

In a large bowl, whisk together heavy cream (or half and half), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until combined.
Line bottom of a slow-cooker with a layer of potatoes, then top with 1/3 of cream mixture, 1/2 cup parmesan and 1/2 cup gruyère. Season with salt and pepper. Repeat until all ingredients are used up. Cover and cook on high for 4 hours.
Remove the lid, turn off heat, and let set 30 minutes. (Drain any grease.) Transfer to a bowl and garnish with more thyme and rosemary, then serve.

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