In my last Slow Cooker Sunday recipe you may recall that I mentioned purchasing a new booking filled with recipes tailored for 2 people. Well, I was beginning to lose hope that the recipes in the book were good. I had two fails, well, they weren’t really fails, I just didn’t like the way they tasted in the end so that’s sort of a fail, but, more so due to my taste buds than the recipe itself I should say. But then I tried another recipe and my faith was restored. Sounds kind of funny to say about a cookbook, but, I am sure some of you will understand. No one likes buying a cookbook only to discover that a majority of the recipes you try aren’t appealing. So, what was this recipe…? Scalloped Potatoes. You might be scratching your heads wondering what could be so special about them since you could easily make them in the oven – which I have. But, the few times I have made them I ended up with overcooked and undercooked potatoes in the same dish. No Bueno! Following this slow cooker recipe I ended up with perfectly cooked potatoes that held their shape and didn’t fall apart easily… YAY!
Unfortunately I don’t have a picture to share with you. The one picture I did take didn’t make the dish look all that appetizing. I was planning on baking a cake and wanted to move my slow cooker out of the way to pull out my stand mixer so I transferred the potatoes to a dish without taking a picture of them in the slow cooker and when I transferred them, even with my best effort, I wasn’t able to transfer them as one dish and then ended up breaking apart a little. Oops!
I began by slicing three russet potatoes into thin slices. They were roughly 1/8-inch thick. In a medium bowl I combined a chopped yellow onion, minced garlic, grated Havarti & white Cheddar cheese, dried basil, salt and pepper. After spraying the insert of my slow cooker with cooking spray I placed a layer of potatoes and then sprinkled the cheese mixture over it. I did this a few more times ending with a layer of potatoes.
In a small saucepan I heated heavy cream and butter over high heat until the butter melted. I then poured this mixture over the potatoes and sprinkled the top with grated parmesan cheese.
After covering and cooking it on low for 7 hours I had the best scalloped potatoes I have ever made.
Slow Cooker Scalloped Potatoes
3 large russet potatoes, peeled and thinly sliced
1 yellow onion, finely chopped
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon black pepper
1 cup grated Havarti cheese
1 cup grated white cheddar cheese
1 cup heavy cream
2 tablespoons unsalted butter
1/3 cup grated Parmesan cheese
Spray the insert of the slow cooker with cooking spray.
In a medium bowl combine the onion, garlic, basil, salt, pepper, and Havarti & Cheddar cheeses. Stir to combine.
Begin by placing a layer of potatoes in the bottom the slow cooker, top with the cheese mixture. Continue this layering pattern finishing with the potatoes.
In a small saucepan heat the heavy cream and butter on high heat until the butter melts. Pour this over the potatoes and then top with the Parmesan cheese.
Cover and cook on low for 7 hours.
Recipe slightly adapted from The Complete Slow Cooking for Two Cookbook