Use your Slow Cooker Crockpot all year long! Want to turn this dish into a main meal? Add 2 cups of chopped ham placed on top of the potatoes. By rinsing the potatoes in water and cream of tartar it helps to keep them firm during the slow cooking process.
Crockpot Recipes
Crockpot recipes are so versatile, you can use them all year long for preparing not only OAMC freezer meals, but desserts too! Be sure to check out my Crockpot Molton Lava Pudding Cake recipe for dessert !
Easy clean up with Handmade Kitchen Dish Cloths from Moomettes Crochet !
Mushroom Garlic Parmesan Scalloped Potatoes
1- 1/2 cups heavy cream or half and half2-3 Tablespoons Flour
3 cloves garlic, minced
1/2 teaspoon dried thyme
Pinch of nutmeg
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper, to taste
1 cup shredded Gruyere cheese
1 can sliced mushrooms or use rinsed clean mushrooms
1/4 cup freshly grated Parmesan
1/2 teaspoon fresh thyme leaves
Paprika to taste
In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
Add a layer of potatoes to a 4-qt slow cooker or crockpot in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with flour, sprinkle with Gruyere and muschrooms. Repeat with remaining potato slices, cream mixture, mushrooms, flour and Gruyere to create 2 more layers.
Cover and cook on high heat for 4-5 hours, or until potatoes are tender. Sprinkle with Parmesan. Cover and cook until melted, about 5 minutes.
Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.
Serve, garnished with paprika and thyme, if desired.
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© Frugal New England Kitchen
