4-Ingredient Slow Cooker Friendsgiving Week Bubbling Golden Aged Emmental Cream Scalloped Potatoes using Thin-Sliced Marcy Potatoes

When I’m looking for a comforting side dish that feels holiday-worthy without demanding constant attention, these slow cooker scalloped potatoes are one of my favourite solutions. As the potatoes cook low and slow, they become perfectly tender while the aged Emmental melts into a velvety, rich sauce that tastes like it took far more effort than it actually did. It’s the kind of cozy, old-fashioned casserole that always feels at home on a Friendsgiving table, especially when every inch of oven space is already spoken for.

Serve these creamy scalloped potatoes alongside roast turkey, baked ham, roasted chicken, or even a simple green salad for a balanced meal. They also pair beautifully with green beans, Brussels sprouts, cranberry sauce, and warm dinner rolls, making them an easy addition to holiday feasts, family gatherings, or a comforting Sunday dinner.

4-Ingredient Slow Cooker Friendsgiving Week Bubbling Golden Aged Emmental Cream Scalloped Potatoes using Thin-Sliced Marcy Potatoes

Ingredients

Directions

1. Lightly coat the inside of a 5- to 6-quart slow cooker with cooking spray or butter. In a large bowl, toss the sliced potatoes with the kosher salt until evenly seasoned.
2. Arrange one-third of the potatoes in the slow cooker and sprinkle with one-third of the shredded Emmental cheese. Repeat the layers twice more, finishing with a layer of cheese on top. Pour the heavy cream evenly over the layered potatoes.
3. Cover and cook on low for 5 to 6 hours, or until the potatoes are fork-tender and the creamy sauce is bubbling around the edges.
4. Turn off the slow cooker and remove the lid. Let the potatoes rest for 10 to 15 minutes to allow the sauce to thicken slightly before serving.
5. Spoon the scalloped potatoes into a serving dish or onto individual plates and serve warm, garnished with a little extra cheese or fresh herbs if desired.