Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Yield 8 servings

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
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