It’s always the first item to vanish at every dinner I host.

Scalloped potatoes have long been a staple in Midwestern kitchens, a dish that brings back memories of Sunday dinners and family gatherings. This slow cooker version is a nod to those cherished traditions, allowing the flavors to meld together over time, creating a creamy, comforting side dish. It’s perfect for those who want to enjoy the rich, nostalgic taste of scalloped potatoes without the fuss of constant attention. The creamy sauce, infused with herbs, wraps each potato slice in warmth, much like the embrace of family around the dinner table.

These creamy scalloped potatoes pair wonderfully with a hearty roast or a glazed ham, making them an ideal side for holiday meals or special occasions. For a lighter meal, serve them alongside a crisp green salad or some steamed vegetables to balance the richness. A warm, crusty bread would also complement the dish, perfect for soaking up the creamy sauce.

Servings: 6-8 servings

3 pounds of russet potatoes, peeled and sliced into 1/4 inch thick rounds

Grease the inside of the slow cooker with butter or non-stick spray.

Layer half of the potato slices in the bottom of the slow cooker.

In a saucepan over medium heat, combine the heavy cream, milk, butter, and minced garlic. Stir until the butter is melted and the mixture is warmed through.

Pour half of the cream mixture over the potatoes in the slow cooker.

Sprinkle half of the salt, pepper, and thyme over the potatoes.

Layer the remaining potato slices on top.

Pour the remaining cream mixture over the top layer of potatoes.

Sprinkle the remaining salt, pepper, and thyme over the potatoes.

Cover and cook on low for 6-7 hours, or until the potatoes are tender.

In the last 30 minutes of cooking, sprinkle the shredded cheddar cheese over the top and cover again until melted.

Once done, garnish with chopped fresh parsley before serving.

For a bit of a kick, add a pinch of cayenne pepper to the cream mixture. You can also mix in some cooked, crumbled bacon or diced ham for added flavor and protein. If you prefer a different cheese, Gruyère or Swiss can be used in place of cheddar for a slightly different taste. For a vegetarian version, consider adding sliced mushrooms or spinach between the layers of potatoes.