Slow Cooker Scalloped Potatoes
Back
Slow Cooker Scalloped Potatoes
Open in full-screen mode

Slow Cooker Scalloped Potatoes

Preparation
30 MIN
Cooking
5 H
Waiting
30 MIN
Output
4 to 6 servings

Ingredients

Preparation

  1. Butter the inside of the slow cooker.
  2. In a saucepan, bring cream, evaporated milk and garlic to a boil. Cover and let steep for 5 minutes. Discard garlic.
  3. Line the bottom of the cooker with sliced potatoes. Drizzle with some warm cream mixture. Season with salt and pepper. Continue layering with remaining ingredients.
  4. Cover and cook on low for about 5 hours. Turn cooker off. Remove lid and let rest for 30 minutes. Gratin can stay on the warm setting for maximum 1 hour. In this case, you don’t have to let it rest uncovered.

Note

This recipe is from Ricardo’s book "Slow Cooker Favourites: from Lasagna to Cheesecake," Harper Collins.

Managing the oven can be a real headache when entertaining or at a potluck. The slow cooker becomes an essential tool for cooking and can even be used to warm up.

Comments

  1. I would like to make this for Thanksgiving, I am hesitant as I have read the cream could curdle. What is the chance of that with your recipe?

  2. Can I double the recipe? Can I add more butter? Thank you!

  3. Quick question, if I dont have a slowcooker, can I cook it in the oven at low temperature? I which case it would be at 200 or less?

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum