Scalloped Crockpot Potatoes with Onion and Thyme
Thin 3 mm potato slices layered with onion, cream and thyme and cooked 5 hours on LOW. The even slices are what let the middle cook through.
Scalloped Crockpot Potatoes with Onion and Thyme
Course: Main CourseDifficulty: Easy8
servings25
minutes5
hoursThin 3 mm potato slices layered with onion, cream and thyme and cooked 5 hours on LOW. The even slices are what let the middle cook through.
Ingredients
3 lb waxy potatoes, scrubbed and sliced 3 mm thick
1 large yellow onion, thinly sliced
1½ cups heavy cream
½ cup low-sodium chicken stock
3 garlic cloves, minced
1½ tsp kosher salt
½ tsp black pepper
1 tsp fresh thyme leaves
2 tbsp unsalted butter
¾ cup grated Gruyère
2 tbsp all-purpose flour
Directions
- Butter the crockpot insert well and slice the potatoes 3 mm thick, keeping the slices in cold water until you layer.
- Whisk the cream, stock, flour, garlic, salt, pepper and thyme in a bowl until smooth.
- Drain and pat the potato slices dry with a towel.
- Layer one-third of the potatoes in the pot, then half the onion, then a quarter of the sauce.
- Repeat with the second third of potatoes, the remaining onion and another quarter of the sauce.
- Top with the last potatoes and pour over the remaining sauce, pressing down so slices are covered.
- Cover and cook 5 hours on LOW, or 2½ hours on HIGH, until a knife slides through with no resistance.
- Sprinkle the Gruyère on top for the last 20 minutes and let it melt. Rest 10 minutes before serving.
Notes
- Keep the slices the same thickness. Do not lift the lid for the first 3 hours. The dish holds on warm for about 2 hours; add a splash of cream if it tightens.
Why Scalloped Crockpot Potatoes with Onion and Thyme need even slices
Uniform 3 mm slices cook at the same pace, so the middle layer is tender when the top is. A mandoline helps. The flour in the sauce thickens it as it heats, so it does not break.
Layering is simple but worth doing neatly. Pat the potato slices dry so they do not dilute the sauce. Gruyère on top browns slightly and adds nutty flavor. Use a sharp knife or mandoline, since uneven slices are what leave a raw middle.
Swaps
Swiss cheese or sharp white cheddar can take the place of Gruyère. Leeks can replace the onion. Do not use low-fat milk or half-and-half for the cream. It splits and leaves a watery layer.
Serving
This is a natural partner for ham, roast beef or pork loin. A green salad with vinegar balances the cream.
Leftovers and the mistake
Keeps 3 days, and reheats best in the oven. The mistake is lifting the lid in the first three hours. Every peek adds 15 minutes to the cook. Keep the slices in cold water so they do not brown.
Scalloped Crockpot Potatoes with Onion and Thyme at a glance
- Prep time: 25 minutes
- Cooking time: 5 hours
- Servings: 8 servings
- Ingredients: 11, led by waxy potatoes, yellow onion, heavy cream, low-sodium chicken stock
Tips for Scalloped Crockpot Potatoes with Onion and Thyme
Keep the slices the same thickness. Do not lift the lid for the first 3 hours. The dish holds on warm for about 2 hours; add a splash of cream if it tightens.
Scalloped Crockpot Potatoes with Onion and Thyme FAQ
How long does Scalloped Crockpot Potatoes with Onion and Thyme take?
Scalloped Crockpot Potatoes with Onion and Thyme takes 5 hours of cooking after 25 minutes of prep.
How many people does Scalloped Crockpot Potatoes with Onion and Thyme serve?
This recipe makes 8 servings.
What do I need to make Scalloped Crockpot Potatoes with Onion and Thyme?
11 ingredients, led by waxy potatoes, yellow onion, heavy cream, low-sodium chicken stock. Amounts are in the recipe card above.
Part of: 6 Crockpot Potatoes Recipes That Never Turn Mushy
