Slow-Cooker Scalloped Potatoes

Slow-Cooker Scalloped Potatoes
Prep Time
30 min
Cook Time
6-8 servings

Put your slow cooker to the test with this classic creamy potato side dish. We added a little bit of flour to help thicken and stabilize the cream. Keeping the potatoes thin is the secret to this recipe’s success try using a mandoline to slice them evenly.

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Tbsp unsalted butter, at room temperature
cup heavy cream
cup low-sodium chicken broth
Tbsp all-purpose flour
Tbsp fresh thyme leaves, lightly chopped
2 ½
lb(s) Idaho potatoes, peeled and sliced about ⅛ inch thick (about 5 potatoes)
oz grated Gruyere cheese (about 2 cups)
Kosher salt and freshly grated black pepper


Step 1

Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.

Step 2

Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.

Step 3

Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.

Step 4

Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)

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