Slow Cooker Scallop Potatoes
Serves 12


2.25 kg yellow-fleshed potatoes, peeled and cut in scant 1/4-inch (5 mm) thick rounds
1 bulb fennel, trimmed, cored and thinly sliced
1 tbsp fresh thyme, chopped
3 garlic cloves, minced
2 tsp salt
1/2 tsp pepper
1 cup whipping cream, 35%
2 tbsp potato starch
1 cup Gruyère cheese
3 strips bacon, chopped


  1. In large bowl, gently toss together potatoes, fennel, thyme, garlic, salt and pepper until well combined.
  2. In small bowl, whisk cream with potato starch until smooth.
  3. In lightly greased slow cooker, layer half of the potato mixture. Sprinkle with a quarter of the Gruyère and half of the bacon.
  4. Pour in half of the cream mixture. Top with remaining potato mixture, another quarter of the Gruyère and the remaining bacon and cream mixture.
  5. Cover and cook on high until potatoes are tender – about 4.5 hours.
  6. Turn off slow cooker, and sprinkle with remaining cheese. Cover and let stand until cheese is melted and some of the liquid has absorbed – about 15 minutes.
  7. Serve and enjoy.


Calories: 206
Fat: 9g
Carbohydrates: 26g
Protein: 6g

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