REC: Slow Cooker Cheesy Scalloped Potatoes (you don't have to use a slow cooker!)
These are absolutely delicious and freakishly easy to make:
Slow Cooker Cheesy Scalloped Potatoes
Recipe Source: WhiteOnRiceCouple.com.
Yield: Serves 4-6
Total Time: 8 hours
Ingredients:
3 pounds of Potatoes (1360 g), washed and sliced to about 1/8"-1/4"
I used 4 lbs. ALSO You can keep the skin on or you can peel, but either way DO NOT rinse the potatoes AFTER you slice them.
3.5 cups (590ml) Heavy Whipping Cream
I used 4 cups of "manufacturing cream"--extra, extra rich
1.5 teaspoons (8g) Sea Salt (based on how salty your cheese is)
1/2 teaspoon (1g) freshly grated Nutmeg (or 1/4 teaspoon of dry nutmeg)
I leave out if I am out of nutmeg
1 teaspoon (2g) freshly grated Black Pepper
To taste is good here
2 cups (170g) grated extra sharp Cheddar Cheese
the first time I made this recipe, I used 8 oz of smoked, fresh mozzarella and it was DELICIOUS!
1 cup (80g) freshly grated Parmigiano Reggiano cheese
I used about 1/2 heaping cupful
Directions:
In large bowl, combine heavy cream, salt, nutmeg, black pepper. Stir well. Add potato slices and gently stir to coat potatoes with cream mixture. (Here is where I mix in the grated Parmesan)
In small bowl, combine grated cheeses.
Spray or add thin layer of oil on inside of crock pot. In three parts, layer potatoes and cheese. **refer to step-by-step photographs
After layering of potatoes and cheese is finished, pour left over cream mixture evenly over potatoes.
Cook on high for 6-8 hours, gently stirring 3 times every 2 hours. When stirring, with wooden spoon, gently scrape the edges inside the slow cooker free of the cheese. When finished stirring, press potato slices down evenly into the cheese sauce.
Now, if you want to cook this in the oven, follow above procedures but layer potato/cream mixture and cheese(s) into a large, glass, rectangular baking pan. Cover with foil and bake at 350º F for about an hour, then take foil off and cook until potatoes in middle are tender and all is bubbly and browned, including the middle. MAKE SURE you press down the potatoes into the cream mixture several times while cooking, as mentioned above.
