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By  Brian Faulkner  On

BCfresh Slow Cooker Scalloped Potatoes

Cooking scalloped potatoes in a slow cooker makes them creamy and tender every time.  Although any firm potato will work, we prefer BCfresh Pacific Pearl™ White Potatoes.

BCfresh Slow Cooker Scalloped Potatoes
Serves 8
Cooking scalloped potatoes in a slow cooker makes them creamy and tender every time. Although any firm potato will work, we prefer BCfresh Pacific Pearl™ White Potatoes
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Prep Time
20 min
Cook Time
4 hr
Prep Time
20 min
Cook Time
4 hr
Ingredients
  1. 3 lb (1.5 kg) BCfresh White Potatoes, peeled and thinly sliced (about 1/8 inch/5 mm thick)
  2. 1 1/4 cups (300 mL) 35% whipping cream
  3. 1/4 cup (60 mL) milk
  4. 2 tbsp (30 mL) all-purpose flour
  5. 1 1/2 tsp (7 mL) salt
  6. 1/2 tsp (2 mL) pepper
  7. 1 large onion, thinly sliced
  8. 1 cup (250 mL) shredded Gruyère cheese
  9. 1/2 cup (125 mL) grated Parmesan cheese
  10. 2 tbsp (30 mL) finely chopped fresh parsley
Instructions
  1. Lightly oil insert of 6-quart slow cooker. Whisk together cream, milk, flour, salt and pepper. Layer 1/4 each of the potatoes, onion, Gruyère, Parmesan and cream mixture in slow cooker; repeat three more times, ending with cream mixture.
  2. Cover and cook for 4 to 5 hours on High or until potatoes are tender. Let stand for 30 minutes. Sprinkle with parsley.
Notes
  1. For even more decadent scalloped potatoes, top with crumbled, cooked bacon.
BCfresh Vegetables http://bcfresh.ca/

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