unsalted butter, plus more for slow cooker
sweet onion, finely chopped
coarse salt and freshly ground black pepper
1 ½ c
pinch cayenne pepper
fresh thyme leaves, plus 2 sprigs
coarsely grated Gruyere cheese (8 ounces)
Yukon Gold potatoes (about 2 1/2 pounds), peeled and sliced paper-thin
In Martha Stewart’s Slow Cooker, classic recipes are adapted for the beloved counter top device, making meal prep virtually hands-off.
In this familiar dish, a few humble ingredients are transformed into something truly luxurious. Keep scalloped potatoes in mind for any holiday meal, alongside any kind of roast—turkey, beef, lamb, you name it. Resist the urge to lift the lid as the potatoes cook; it may look as if they are separating from the cream sauce, but both will come together in the end.
- Butter the insert of a 5-to 6-quart slow cooker.
- In a large saucepan, melt butter over medium heat. Add onion and sauté until translucent, about 8 minutes. Season with salt. Add garlic and cook 1 minute more. Add flour and cook, stirring constantly, about 2 minutes. Gradually whisk in half-and-half; cook, stirring, until sauce thickens and comes to a boil. Add mustard, ½ teaspoon salt, ¼ teaspoon black pepper, cayenne, 1 teaspoon thyme, and 1 cup cheese. Reduce heat and continue whisking 2 to 3 minutes more. Remove from heat.
- Season potatoes with salt and black pepper. Layer half the potatoes evenly on bottom of the slow cooker, overlapping slightly. Pour half the cheese sauce over layer, spreading to cover evenly. Repeat layering potatoes and cheese sauce. Sprinkle with remaining 1 cup cheese and the thyme sprigs. Cover and cook on low until potatoes are tender when pierced with a knife, 6 to 7 hours (or on high for 3 to 3½ hours). Remove lid and allow potatoes to rest for 15 minutes before serving.
Reprinted from Martha Stewart’s Slow Cooker. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Photographs copyright © 2017 by Stephen Kent Johnson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.