Ingredients
- 3 lb White Potatoes BCFresh or other, peeled and thinly sliced
- 1 1/4 cups 35% Whipping Cream
- 1/4 cup Milk
- 2 tbsp All Purpose Flour
- 1 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 large Onion thinly sliced
- 1 cup Gruyere Cheese shredded
- 1/2 cup Parmesan Cheese grated
- 2 tbsp Fresh Parsley finely chopped
Instructions
- Lightly oil insert of 6-quart slow cooker. Whisk together cream, milk, flour, salt and pepper. Layer 1/4 each of the potatoes, onion, Gruyère, Parmesan and cream mixture in slow cooker; repeat three more times, ending with cream mixture.
- Cover and cook for 4 to 5 hours on High or until potatoes are tender. Let stand for 30 minutes. Sprinkle with parsley.
Nutrition Facts
Slow Cooker Scalloped Potatoes
Serving Size
240 g
Amount per Serving
Calories
250
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Cholesterol
40
mg
13
%
Sodium
510
mg
22
%
Carbohydrates
36
g
12
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
5
g
10
%
Vitamin A
500
IU
10
%
Vitamin C
12.4
mg
15
%
Calcium
150
mg
15
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes
For even more decadent scalloped potatoes, top with crumbled, cooked bacon.
Recipe submitted by Half Your Plate Industry Partner BCFresh
