Photo of Scalloped potatoes with thyme by WW

Scalloped potatoes with thyme

Points® value
Total Time
3 hr 28 min
28 min
3 hr
Serve these creamy, cheesy potatoes anytime, but especially when your oven is overloaded (Thanksgiving!).


Olive oil

1 tbsp(s)


2 large, (about 1/3 cup), finely chopped


1 clove(s), large, minced

All-purpose flour

1 tbsp(s)

2% reduced fat milk

1¼ cup(s)

Fresh thyme

2 tsp(s), chopped, divided

Dijon mustard

1 tsp(s)

Kosher salt

½ tsp(s), divided

Black pepper

¼ tsp(s), divided, plus more for sprinkling

Ground nutmeg


Uncooked potato

1¾ pound(s), peeled and cut into 1/8-inch slices

Grated Parmesan cheese

6 tbsp(s)


  1. In a small saucepan over medium heat, warm oil. Add shallots and garlic and cook, stirring occasionally, until softened, about 3 minutes. Stir in flour and cook, stirring constantly, 2 minutes. Slowly pour in milk, stirring constantly with a wooden spoon until sauce bubbles; simmer, stirring, until sauce thickens, about 2 minutes longer. Stir in 1 tsp thyme, mustard, 1/4 tsp salt, 1/8 tsp pepper, and nutmeg.
  2. Spray the insert of a 4- or 5-qt slow cooker with nonstick spray. Arrange one-third of potatoes in bottom of slow cooker, overlapping as needed; sprinkle with 1/8 tsp salt, and a pinch pepper. Sprinkle with 2 tbsp Parmesan and one-third of sauce. Repeat layers with half of remaining potatoes, 2 tbsp Parmesan, half of remaining sauce, 1/8 tsp salt, and remaining pinch pepper. Decoratively arrange remaining potatoes on top and spoon remaining sauce over.
  3. Cover and cook until potatoes are fork-tender, 2 1/2 to 3 hours on High. Turn off slow cooker and sprinkle potatoes with remaining 2 tbsp Parmesan, 1 tsp thyme, and a sprinkle of pepper. Cover and let stand until cheese is melted, about 5 minutes.
  4. Per serving: 1/6 of potatoes