Name: Slow-Cooker Scalloped Potatoes
Total time: 4 h
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

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 the best an oven could offer? To start, cream and broth—plus garlic and fresh thyme—guaranteed that the sauce was rich and flavorful. To thicken it, we tried adding flour, but this led to a pasty sauce that separated. Thickening the sauce with cornstarch worked much better, ensuring our sauce stayed stable over the long cooking time; melting shredded sharp cheddar and creamy Monterey Jack into the sauce ensured a smooth texture and robust flavor. To avoid the stovetop altogether, we heated the sauce base in the microwave for a few minutes before adding the cheese. We selected russet potatoes for their fluffy texture, but they cooked unevenly: The bottom layer was tender after the cooking time, while the top remained crunchy. Giving the potatoes a head start in the microwave solved this problem, and a little cream prevented them from sticking together. Lining the side of the slow cooker with foil helped protect our casserole from burning.

Before You Begin

Extra-sharp cheddar, which becomes grainy during slow cooking, should not be substituted for the sharp cheddar. You will need an oval slow cooker for this recipe. Don't soak the potatoes in water before using or the dish will be watery.

Instructions

1. Line slow cooker with aluminum foil collar and lightly coat with vegetable oil spray. Microwave potatoes with 2 tablespoons cream in large covered bowl, stirring occasionally, until nearly tender, 8 to 10 minutes; let cool slightly.

Whisk remaining cream, broth, cornstarch, garlic, thyme, salt, and pepper together in medium bowl. Microwave, whisking occasionally, until mixture is thickened, about 5 minutes. Slowly whisk in ½ cup cheddar and ½ cup Monterey Jack until melted.

Gently fold cheese mixture into potatoes. Transfer potato-cheese mixture to prepared slow cooker and press gently to compress layers. Grease 16 by 12-inch sheet of parchment paper and press firmly onto potatoes, folding down edges as needed. Cover and cook until potatoes are tender, 4 to 5 hours on low or 3 to 4 hours on high.

Discard parchment and foil collar. Sprinkle potatoes with remaining ¼ cup cheddar and remaining ¼ cup Monterey Jack. Cover and let sit until cheese is melted, about 20 minutes. Sprinkle with chives and serve. (Potatoes can be held on warm or low setting for up to 2 hours.)