Cheesy Scalloped Potatoes In Slow Cooker 4-Ingredient. One of my sister-in-laws requested this recipe following the Easter dinner. It requires only 4 ingredients and it comes out creamy each time.
Servings: 8
Ingredients
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3 pounds russet or Yukon Gold potatoes, peeled and cut into thin round slices (approximately 1/8-inch thick)
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divided into 3 cups shredded sharp cheddar cheese.
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2 cups heavy cream
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1 (1-ounce) package dry soup onion mix.
Cheesy Scalloped Potatoes: Directions
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Butter or nonstick spray the inside of a 5-to 6-quart slow cooker to prevent sticking and to be able to clean it more easily.
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Add the heavy cream and the dry onion soup mix to a medium bowl and whisk until the soup mix is completely dissolved and no lumps of it are visible. This is an experienced cream that will form the foundation of your cheese sauce in its cooking.
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Peel the potatoes and cut them into thin slices of approximately 1/8 or less. Attempt to make the slices as level as possible to ensure that they may cook evenly. This is effortless with a mandoline, although a sharp knife is by no means inappropriate.
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Arrange a layer of potato slice very evenly on the bottom of the slow cooker and the slices somewhat overlapping each other in a shingling manner. Strive to coat the surface completely in order to make the sauce wrap every piece.
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Evenly sprinkle the first layer of potatoes with 3/4 cup of the shredded cheddar cheese.
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Add the cream and onion soup mix mixture 1/2 cup of diluted evenly over the cheese and potatoes, being careful not to saturate the layer.
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Repeat of steps: potatoes, then approximately 3/4 cup cheese, then approximately 1/2 cup of the cream mixture. Keep on adding the potatoes and cream mixture until all of the mixture is used, and end with a large mound of cheese on top (you may keep about 1 cup of cheese remaining to place on the top at the end should you desire an even more melty, browned top).
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Cover with the lid and cook on HIGH 3 1/2 to 4 1/2 hours or on LOW 6 to 7 hours until the potatoes have become extremely tender when stabbed with a knife and the sauce is thick, bubbles around the sides and is distinctly creamy.
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In the last 20 to 30 minutes before serving, in case you have ordered cheese, sprinkle the rest 1cup shredded cheddar on the top evenly. Re-cover, and cook on HIGH till cheese on top is melted through and is beginning to brown a bit along sides.
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After cooking is complete, use the slow cooker to switch to WARM and allow the potatoes to rest, with the cover, 10 to 15 minutes. This slight rest also allows the cheesy sauce to get a bit thicker to allow the layers to be a little more attached when dipping up the cheese sauce.
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Eat the potatoes directly in the slow cooker by spooning down through the layers to each dish and get the potatoes ample amounts of the tender potatoes and creamy, orange-yellow cheese sauce in the middle of the slow cooker, and some of the browned, melt-out edges.
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