Slow Cooker Scalloped Potatoes


  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 tbsp cornstarch
  • 4 garlic cloves
  • 2 tsp salt
  • 4 Russet potatoes
  • 2 cups shredded sharp white cheddar
  • 1 cup grated parmesan cheese
  • 10 thyme sprigs
  • Freshly ground black peppercorns
  • Whisk together the heavy cream, whole milk, cornstarch, and minced garlic in a mixing bowl.
  • These easy scalloped potatoes will have three layers. In the bottom of the pot, layer 1/3 of the potato slices in overlapping concentric circles along the bottom. Pour 1/3 of the cream mixture over the top, and sprinkle with 1/3 of the cheddar cheese, parmesan cheese, and thyme leaves.
  • Continue with the remaining layers until all ingredients are in the pot. Sprinkle with black pepper.
  • Place the lid on top and Slow Cook on High for 3 hours 30 Minutes, or on Low for 7 Hours. Do not stir.
  • After the time, remove the lid and keep warm until ready to serve. Enjoy!
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