Slow-Cooker Scalloped Potatoes
Come holiday time, the oven is prime real estate. So we asked another appliance to lend a hand.
Why This Recipe Works
Potatoes contain moisture that diluted the sauce after hours in the slow cooker. We thickened our Slow-Cooker Scalloped Potatoes with a generous amount of cornstarch to ensure that the sauce could handle the added moisture given off by the potatoes. The prolonged heat of the slow cooker overheated most cheeses, causing them to clump up and ooze grease. We found that Monterey Jack—which melted easily without separating—paired with sharp cheddar produced a flavorful, lump-free sauce. Russet potatoes proved to be the variety of choice due to their high starch content. The starch helped the cheese sauce adhere to the potatoes, and tasters liked the fluffy texture of the russets. The potatoes wouldn’t cook evenly in the slow cooker, so we started them in the microwave before transferring them to the slow cooker. When direct contact between the potatoes and the slow cooker caused them to burn, we created a barrier with parchment paper to protect them.
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