Slow-Cooker Scalloped Potatoes
(from Bethany’s recipe box)
Serves 6 to 8
Avoid extra-sharp cheddar, which becomes grainy during slow cooking. And don’t soak potatoes in water before using or the scalloped potatoes will be watery.
WHY THIS RECIPE WORKS:
Potatoes contain moisture that diluted the sauce after hours in the slow cooker. We thickened our Slow-Cooker Scalloped Potatoes with a generous amount of cornstarch to ensure that the sauce could handle the added moisture given off by the potatoes. The prolonged heat of the slow cooker overheated most cheeses, causing them to clump up and ooze grease. We found that Monterey Jack—which melted easily without separating—paired with sharp cheddar produced a flavorful, lump-free sauce. Russet potatoes proved to be the variety of choice due to their high starch content. The starch helped the cheese sauce adhere to the potatoes, and tasters liked the fluffy texture of the russets. The potatoes wouldn’t cook evenly in the slow cooker, so we started them in the microwave before transferring them to the slow cooker. When direct contact between the potatoes and the slow cooker caused them to burn, we created a barrier with parchment paper to protect them.
Source: Cook's Country December/January 2011
Categories: Potato
Ingredients
- 3 pounds russet potatoes, peeled and sliced 1/4 inch thick
- 1 1/4 cups heavy cream
- 1 1/4 cups low-sodium chicken broth
- 4 1/2 tablespoons cornstarch
- 1 teaspoon unsalted butter
- 4 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup shredded sharp cheddar cheese (see note)
- 3/4 cup shredded Monterey Jack cheese
Directions
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MICROWAVE POTATOES Fold 30- by 15-inch sheet of parchment paper into 3-inch strip and place inside perimeter of slow-cooker insert. Lightly spray parchment with cooking spray. Toss potatoes with 2 tablespoons cream in large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent, 6 to 8 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.
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MAKE SAUCE Whisk broth and cornstarch in large liquid measuring cup until smooth. Melt butter in medium saucepan over medium heat. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth mixture, remaining cream, salt, and pepper and bring to boil. Reduce heat to medium-low and simmer, stirring frequently, until thickened, about 1 minute. Off heat, add cheese, whisking until smooth.
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SLOW COOK Pour half of sauce into slow-cooker insert. Arrange potatoes in even layer over sauce and pour remaining sauce over potatoes. Cover and cook on low until potatoes are tender, 5 to 6 hours. Let cool 20 minutes. Remove parchment. Serve.
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PARCHMENT COLLAR: In test batch after test batch, the combination of starchy potatoes, cheese, and cream yielded potatoes with burnt edges along where the slow cooker’s heating elements are located. So we fashioned a collar of parchment paper to insulate the dish, folding the paper into a triple-thick strip and fitting it inside the slow cooker. – With a parchment collar, we achieved nicely browned potatoes. Without insulation, the outer edge of the scalloped potatoes burns.