Ingredients:
1.5 kg (about 3 lbs) potatoes, peeled and thinly sliced
1 cup heavy cream
1 cup milk
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 tablespoon unsalted butter, cut into small pieces
Directions:
Lightly grease the inside of your slow cooker with butter or cooking spray.
Whisk together heavy cream, milk, flour, salt, pepper, garlic powder, and onion powder in a bowl to create a rich sauce.
Layer sliced potatoes in the slow cooker, topping each layer with a portion of the cream mixture and a sprinkle of both cheddar and Parmesan cheeses.
Continue layering potatoes, cream mixture, and cheeses, ending with a cheese layer.
Dot the top with butter and sprinkle with paprika for color and flavor.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until potatoes are tender.
Let the dish rest for a few minutes before serving to allow the sauce to thicken and flavors to meld.
And there you have it – the Best Ever Slow Cooker Scalloped Potatoes, a dish that promises to bring comfort and warmth to your table. Enjoy this creamy, cheesy delight!
