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Scalloped Potatoes, slow cooker
Nb persons: 8
Yield:
Preparation time: 30min.
Total time: 5hrs 30min.
Source: Slow Cooker Revolution pg256
| 1t | Vegetable oil spray |
| 3lb | russet potatoes, (about 6 medium), peeled and sliced 1/4" thick |
| 1 1/4c | heavy cream |
| 1T | unsalted butter |
| 4cloves | garlic minced |
| 2t | minced fresh thyme, or 1/2t dried |
| 11/4c | low-sodium chicken broth |
| 4 1/4T | cornstarch |
| 1/4t | salt |
| 1/4t | pepper |
| 3/4c | sharp cheddar cheese, (3 ounces), shredded |
| 3/4c | Monterey Jack cheese, (3 ounces), shredded |
1. Line slow cooker with aluminum foil collar (layer and fold heavy duty foil untill you have a six layered rectangle 16" long by 4" wide). Press collar into back side of slow cooker insert and coat with vegetable oil spray. Microwave potatoes with 2 tablespoons cream in covered bowl, stirring occasionally, until nearly tender, 6 to 8 minutes; let cool slightly
2. Melt butter in medium saucepan over medium heat. Add garlic and thyme and cook until fragrant, about 30 seconds. Whisk broth, remaining cream, cornstarch, salt, and pepper together, then whisk into saucepan. Bring to simmer, whisking constantly and simmer until thickened, about I minute. Slowly whisk in cheddar and Monterey Jack until completely melted.
3. Spread half of sauce over bottom of prepared slow cooker. Shingle potatoes over sauce, then spread remaining sauce evenly over potatoes. Cover and cook until potatoes are tender, 4 to 6 hours on low.
4. Remove foil collar and let potatoes cool for 20 minutes before serving. (This dish DOES NOT hold well on warm setting.)
Notes; 1- Do not soak potatoes in water as the dish will come out watery. 2- Do not substitute xsharp for sharp cheddar as the sauce will come out grainy. 3- The cream with the potatoes in the microwave keeps the slices from sticking together. 4- Try using the electric fondue pot in place of the saucepan to make the sauce.
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