Few people know that the popular side dish of scalloped potatoes can be cooked entirely in a slow cooker. This technique provides a great alternative to the traditional oven method. A slow cooker is particularly useful when cooking for a crowd, as it liberates essential oven space when it is most limited.
Scalloped Potatoes Ingredients
When entertaining guests, a single oven often becomes a limiting factor, as dishes like the roast and dessert can take up all the available room. This is where the slow cooker proves invaluable, acting as a second oven. This method doesn’t just save space; it can also improve dishes like scalloped potatoes, which become more flavorful the longer they cook.
- 1 can (370 mL) evaporated milk,
- 2 cups 35% cream,
- 8 cups very thinly sliced (ideally on a mandoline) peeled russet potatoes (8 to 10 potatoes),
- 2 cloves garlic, peeled and halved
- Salt and pepper.
How To Make Scalloped Potatoes?
Butter the interior of the slow cooker pot. In a saucepan, heat the cream, evaporated milk, and garlic until boiling. Take the pan off the burner, cover it, and let the garlic steep for 5 minutes. Create the first layer in the slow cooker with potato slices, then add some hot cream, and finish with salt and pepper. Continue this layering sequence (potatoes, cream, seasoning) until all components are used up. Cook on Low for 5 hours with the lid on. Afterward, turn the unit off, remove the lid, and let it stand for 30 minutes. If you need to keep it warm, you can use the “Warm” setting for up to 1 hour instead; in this case, keep the lid on and do not let it rest.
This slow cooker method simplifies a beloved classic, creating tender, flavorful scalloped potatoes while conveniently freeing up essential oven space during large Thanksgiving meals.