Slow Cooker Cheesy Scalloped Potatoes

Slow Cooker Cheesy Scalloped Potatoes
additional images
additional images
additional images

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • ⅓ cup flour
  • 1 can (12 ounces) evaporated milk
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • 4 pounds russet potatoes, thinly sliced
  • 8 ounces Gruyere cheese, shredded
  • 8 ounces white cheddar cheese, shredded and divided
  • ½ cup shredded Parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter, melted

Directions

  1. Add flour to slow cooker crock. Gradually whisk in milk, chicken broth, salt and white pepper.
  2. Stir in sliced potatoes.
  3. Cover slow cooker and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours.
  4. Turn slow cooker to WARM. Remove cover; stir in shredded Gruyere, 1 cup shredded cheddar cheese and Parmesan cheese. Sprinkle remaining 1 cup shredded cheddar over top.
  5. Meanwhile, heat broiler on HIGH.
  6. Line a baking sheet with aluminum foil. In a small bowl, combine breadcrumbs and butter. Spread crumb mixture in an even layer over foil on baking sheet. Place under broiler 2 to 3 minutes, stirring occasionally until breadcrumbs are golden brown.
  7. Sprinkle over scalloped potatoes and serve immediately.

Serves: 6-8

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

FROM OUR BLOG

VIEW MORE ON OUR BLOG >>

MORE RESOURCES

MORE RESOURCES

Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.

STAY CONNECTED

Join over 100,000 people who receive weekly emails with recipes, coupons and more!

Sample Product Label
Norton
image to the top