Crock Pot Scalloped Potatoes

I grew up in the 70's, during the advent of quick and easy.  If it didn't come in a box, a can, or a pouch, my Mother rarely served it.  In fact, one of the things that made holidays special was her insistence that every dish be made from scratch.  Just as fashions cycle in and out, so do cooking methods.  Cooks today take pride in providing fresh food for their families.

This recipe makes one of my favorite week-day side dishes because it cooks while I'm at work.  Prep time is minimal and, using a tip provided by "Cook's Country", clean-up is easy, too.  Try it once, and you'll never go back to boxed!

What's In It:

3 lb. red-skinned potatoes, peeled and sliced into 1/4" slices (I use red-skinned because they hold their shape well)

1 1/4 c. heavy cream

1 1/4 c. chicken broth

4 1/2 tbs. cornstarch

1 tbs. butter

4 cloves garlic, minced

1/2 tsp. thyme

1 1/4 tsp. salt

1/2 tsp. pepper

3/4 c. sharp cheddar cheese, shredded (Extra Sharp cheese is not recommended as it tends to break down during cooking)

3/4 c. Monterey Jack cheese, shredded

Parchment paper (used to line crock pot to prevent burning edges)

Cooking spray

How To Make It:

Fold a large sheet of parchment paper into a 3" wide strip.  Place inside crock pot, encircling the bottom.

Spray inside of crock pot, including paper strip, with cooking spray.

In large bowl, combine 2 tbs. heavy cream with potato slices.

Cover bowl with plastic wrap and microwave 3 minutes.  Shake bowl to redistribute contents.  Microwave 3 to 5 minutes more until edges of potatoes are translucent.

In 2-cup measuring cup, whisk broth with cornstarch until smooth.  Set aside.

In medium saucepan, melt butter.

Add garlic and thyme to melted butter and cook, while stirring, about 30 seconds.

Stir in broth mixture, along with the rest of the cream and salt and pepper. 

Bring to boil.

Reduce heat to medium low and cook for about 1 minute, stirring continuously, until thickened.

Remove from heat and add cheeses.  Whisk until smooth.

Pour 1/2 of sauce into bottom of crock pot.

Arrange potatoes on top in an even layer and cover with remaining sauce.

Cover and set crock pot to cook for 6 hours.

Remove parchment paper and allow to cool for at least 20 minutes before serving.

Adapted from a recipe found in "Cook's Country"