Are Slow Cooker Scalloped Potatoes Worth the Hype? Find Out!

Ingredients for scalloped potatoes in a slow cooker:
The following ingredients are required:
Yukon gold or Russet potatoes are my favorites.
I use heavy cream for the sauce. Alternatively, you can use any kind of cream of soup.
Feel free to use your preferred type of cheese. I usually go for freshly grated Parmesan, cheddar, or shredded Gruyere.
I use chopped parsley, minced garlic, salt, ground black pepper, dried thyme, rosemary, basil, and nutmeg as seasonings.
Suggested Equipment for Preparing This Recipe:

I prefer the 6-quart slow cooker since it is dependable and reasonably priced. You are free to use any kind, though.
Mandoline: This tool slices potatoes really well.
How are scalloped potatoes made in a slow cooker?

Get the potatoes ready: Peel and clean the potatoes. Next, cut them into pieces that are about 1/8 of an inch thick with a mandoline.
Prepare the sauce: Put the nutmeg, thyme, garlic, and heavy cream in a saucepan and heat over medium heat. Continue whisking until the sauce is thoroughly blended.
Arrange the food in layers: Once the pot is well-oiled, add about one-third of the sliced potatoes to the bottom of the pot. Distribute the shredded cheese equally over the potatoes and add around one-third of the sauce and spices. Proceed with the other two levels.

Slow Cook: Next, put the lid on and cook for four to five hours on HIGH.
To serve, top with shredded cheese, sprinkle with chopped parsley, and serve warm.

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