Scalloped potatoes with thyme
3
Points®
Total time: 2 hr 58 min • Prep: 28 min • Cook: 2 hr 30 min • Serves: 6 • Difficulty: Easy
Serve these creamy, cheesy slow cooker potatoes anytime, but especially when your oven is overloaded (Thanksgiving!)
Ingredients
Olive oil
1 Tbsp
Shallot
⅓ cup(s), chopped
Garlic
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
⅛ tsp
Uncooked potato
1¾ pound(s), all-purpose variety, peeled and cut into 1/8-inch slices
Grated Parmesan cheese
6 Tbsp
Cooking spray
2 spray(s)
Instructions
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
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