Description
These Crock Pot Scalloped Potatoes are creamy, cheesy, and incredibly easy to make. Perfect for a comforting side dish that cooks while you take care of other things.
Ingredients
Units
Scale
- 5 large russet potatoes, peeled and thinly sliced
- 1 1/2 cups heavy whipping cream
- 3 cloves garlic, minced
- 1 tablespoon dried minced onion
- 1/4 cup freshly grated Parmesan cheese
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Layer Ingredients: Spray a crock pot with non-stick spray. Layer a third of the potatoes in the bottom, followed by a third of the cream, garlic, minced onion, Parmesan cheese, salt, and pepper. Repeat layers twice.
- Cook: Cover and cook on HIGH for 4-5 hours, or until potatoes are tender.
- Add Cheese: Sprinkle cheddar cheese on top and cook for 5 more minutes, or until melted.
- Serve: Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat leftovers in the microwave.
- To freeze, let the dish cool completely, cover with plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator and reheat in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg
