Slow-Cooker Scalloped Potatoes

Name: Slow-Cooker Scalloped Potatoes
Yield: Serves 6 to 8
Ingredients: 3 pounds, russet potatoes, peeled and sliced ¼ inch thick; 1 1/4 cups, heavy cream; 1 1/4 cups vegetable or, chicken broth; 4 1/2 tablespoons, cornstarch; 4 , garlic cloves, minced; 2 teaspoons, minced fresh thyme or ½ teaspoon dried; 1/2 teaspoon, salt; 1/2 teaspoon, pepper; 3 ounces, sharp cheddar cheese, shredded (¾ cup); 3 ounces, Monterey Jack cheese, shredded (¾ cup); 2 tablespoons, minced fresh chives

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Appears in Cook's Country December/January 2011

SERVES6 to 8

TIME4 to 5 hours on low or 3 to 4 hours on high

Slow cooker size5 to 7 quarts

WHY THIS RECIPE WORKS

Tender potatoes and a smooth, creamy sauce with lots of cheese flavor are the hallmarks of well-made scalloped potatoes. They are hard enough to make perfectly in an oven, so could we find a way to make a slow-cooker version that rivaled th...

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