These Slow Cooker Scalloped Potatoes are rich, creamy, and decadent. Every bite is smothered in Gruyere and Parmesan cheese, and it’s the perfect thing to make for Thanksgiving dinner because it frees up space in your oven and on your stove top!
Thank you so much to the Idaho Potato Commission for sponsoring this post! As always, all opinions and endorsements are my own.
As with almost everything I make that calls for potatoes, I left the peels on for this. Red potato skins have great texture without being too tough, and add a nice rustic color to the dish. Peeling potatoes is probably my least favorite cooking prep to do, which is the biggest reason why I don’t usually do it. But it also makes the dish a bit more nutrient-packed, adding fiber and more vitamins and minerals to it.
I think the red skins paired with the fresh thyme, golden cheese, and freshly ground black pepper makes an otherwise bland looking dish seem all the more festive!…