Go Back

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
Prep Time 20 mins
Cook Time 4 hrs
Servings 8

Ingredients
  

  • 3 lb 1.5 kg BCfresh White Potatoes, peeled and thinly sliced (about 1/8 inch/5 mm thick)
  • 1 1/4 cups 300 mL 35% whipping cream
  • 1/4 cup 60 mL milk
  • 2 tbsp 30 mL all-purpose flour
  • 1 1/2 tsp 7 mL salt
  • 1/2 tsp 2 mL pepper
  • 1 large onion thinly sliced
  • 1 cup 250 mL shredded Gruyère cheese
  • 1/2 cup 125 mL grated Parmesan cheese
  • 2 tbsp 30 mL finely chopped fresh parsley

Instructions
 

  • 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.
  • Cover and cook for 4 to 5 hours on High or until potatoes are tender. Let stand for 30 minutes. Sprinkle with parsley.

Notes

For even more decadent scalloped potatoes, top with crumbled, cooked bacon.