I'm so excited to share my recipe for Crispy Slow Cooker Scalloped Potatoes, as seen on The Good Dish!
This is my recipe for Crispy Slow Cooker Scalloped Potatoes, as seen on The Good Dish Slow Cooker Spectacular!
I’m so excited and honored that Laila Ali chose my slow cooker tip as the winner! It’s all about taking the dish out of your slow cooker (if it’s oven proof) and finishing it under the broiler for a crispy, bubbly, gooey topping. If you missed the episode, you can check it out here.
I can’t wait to make Laila’s slow cooker chicken enchiladas, and to put the other awesome slow cooker tips from my fellow home cooks and new friends to use in the kitch. I’ve always said that one of the most beautiful things about home cooking is connecting with and learning from other home cooks; their stories, their culture and traditions, and of course, their cooking.
If you haven’t watched The Good Dish yet, do yourself a favor and tune in, and follow along on Instagram! These three amazing hosts are helping to make cooking at home the MOST fun!
Find out where and when to watch The Good Dish here, and if you make this comforting slow cooker recipe and use this super helpful and simple tip, be sure to tag @threebirdsonestove so I can see your delicious one pot wonder!
Prep Time: 25 Minutes
Cook Time: About 4 ½ hours
Yield: 10-12 Servings
Ingredients
1 pound Idaho potatoes, peeled and sliced into ¼-inch slices (about 3 large potatoes)
1 pound sweet potatoes, peeled and sliced into ¼-inch slices (about 2 large potatoes)
2 tablespoons unsalted butter
½ sweet onion (about 5 ounces), chopped
1 ½ teaspoons cornstarch
3 garlic cloves, minced
2 ½ cups heavy cream
1 teaspoon fresh thyme leaves, divided
½ teaspoon dry mustard
⅛ teaspoon nutmeg
1 cup grated Gruyère cheese
1 cup grated Comté cheese
1 ½ cups grated Parmesan cheese, divided
Kosher salt for seasoning throughout
Freshly ground black pepper for seasoning throughout
Directions
Add butter to large non-stick skillet. Once melted, add onion. Season with salt and pepper. Saute over low-medium heat until translucent, about 5 minutes. Add garlic and cornstarch. Stir to combine until cornstarch has dissolved.
Gradually pour in heavy cream over medium heat. Add ½ teaspoon thyme leaves, dry mustard, and nutmeg. Season again with salt and pepper. Whisking constantly, bring to a boil.
Remove from heat. Whisk in Gruyère and Comté until melted.
Spray slow cooker generously with cooking spray. Add a single layer of Idaho potatoes, followed by a single layer of sweet potatoes. Season with salt and pepper. Sprinkle 1 tablespoon Parmesan. Top with about ⅓ cup cream sauce. Repeat to create two more layers. Pour remaining cream sauce on top, covering all potatoes generously. Sprinkle one more tablespoon grated Parmesan.
Cover and cook on high for 4 hours, until potatoes are tender and easily pierced with a fork.
Once cooked, remove dish from slow cooker and sit to cool for 10 minutes. Then top with remaining cup of Parmesan cheese.
Heat broiler on high and cook potatoes 5-7 minutes, depending on the strength of your broiler, until top is golden and bubbling. Alternatively, if you don’t have a broiler, use a kitchen torch for this step, about 2-3 minutes.
Allow to cool 5-10 minutes. Garnish with remaining ½ tablespoon thyme leaves. Place slow cooker dish on top of trivets or kitchen towels for serving.
