Photo of Scalloped potatoes with thyme by WW

Scalloped potatoes with thyme

SmartPoints® value per serving
Total Time
2 hr 58 min
28 min
2 hr 30 min
Serve these creamy, cheesy slow cooker potatoes anytime, but especially when your oven is overloaded (Thanksgiving!)


Olive oil

1 Tbsp

Uncooked shallot(s)


Garlic clove(s)

1 large clove(s), finely chopped

All-purpose flour

1 Tbsp

2% reduced fat milk

1 cup(s)

2% reduced fat milk

¼ cup(s)

Fresh thyme

2 tsp, chopped

Dijon Mustard

1 tsp

Kosher salt

½ tsp

Black pepper

¼ tsp

Ground nutmeg


Uncooked potato(es)

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

Grated Parmesan cheese

6 Tbsp

Cooking spray

2 spray(s)


  1. Heat oil in small saucepan over medium heat. 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 wooden spoon until sauce bubbles; simmer, stirring, until sauce thickens, about 2 minutes longer. Stir in 1 teaspoon thyme, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and nutmeg.
  2. Spray insert of 4- or 5-quart slow cooker with nonstick spray. Arrange one-third of potatoes in cooker, overlapping as needed; sprinkle with 1/8 teaspoon salt, and pinch pepper. Sprinkle with 2 tablespoons Parmesan and one-third of sauce. Repeat layers with half of remaining potatoes, 2 tablespoons cheese, half of remaining sauce, 1/8 teaspoon 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 1/2–3 hours on High. Turn off slow cooker and sprinkle potatoes with remaining 2 tablespoons cheese, 1 teaspoon thyme, and grinding of pepper. Cover and let stand until cheese is melted, about 5 minutes.
  4. Per serving: 1/6 of potatoes