How to make scalloped potatoes with caramelized onion in a slow cooker

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Scalloped potatoes are definitely decadent. Because the heavy cream and cheese aren't enough, I always include caramelized onions too, making them even richer. The onions need to be started on their own in the slow cooker, just to get the caramelization process started, but only for about half an hour. They'll continue to cook along with the potatoes for another 5 hours so doing it this way actually takes less time and effort than standing over the stove.
I do find the cream needs to be thinned out a bit first with chicken or vegetable broth; otherwise it just gets too thick and gluey over the long cooking process. Subbing chicken broth for some of the cream also makes this version of scalloped potatoes seem a bit lighter, but also tasting even more indulgent at the same time.
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Scalloped Potatoes with caramelized onion
6
15
5 hours, 30 minutes
5 hours, 45 minutes
2 onions, thinly sliced
1 tablespoon (15 ml) butter
1 teaspoon (5 ml) brown sugar
1/2 teaspoon salt
6 Russet or Yukon Gold potatoes, thinly sliced
1 tablespoon (15 ml) fresh thyme, chopped
3 cloves garlic, minced
1 cup (250 ml) whipping cream
1/2 cup (125 ml) chicken or vegetable broth
1 cup (250 ml) Parmesan cheese, grated
Salt, to taste
White pepper, to taste
Place the onions, butter, brown sugar, and salt in the bottom of a 6-quart slow cooker, mixing to combine. Cover and cook on High for 30 minutes. Turn slow cooker off, remove onions, and set aside.
In a large bowl thoroughly combine the potato slices, thyme, garlic, and a pinch of salt and white pepper to taste.
In a small bowl, whisk together the whipping cream and broth.
Lightly oil the slow cooker and add half of the potatoes, and half of the caramelized onions. Sprinkle the potatoes with 1/4 cup (60 ml) of the Parmesan cheese and over that, pour 1/2 of the cream and broth mixture. Top with remaining potatoes and onions, and continue with the layers of adding 1/4 cup (60 ml) of the cheese, and pouring the remaining cream mixture over top.
Cover, set to high and cook for 4 hours and 30 minutes, or until the potatoes are tender throughout.
At the end of cooking time, sprinkle potatoes with remaining 1/2 cup (125 ml) of the Parmesan, cover and set to low. Continue to cook for another 15 to 20 minutes, until the cheese is completely melted.
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Pro tip: For a fun twist, switch out half of the Yukon Gold or russet potatoes for sweet potatoes - they pair perfectly with Parmesan!
Resources Canadian Living
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