It’s always the first item to vanish at every dinner I host.

Scalloped potatoes have long been a staple in Midwestern kitchens, a dish that brings back memories of Sunday dinners and family gatherings. This slow cooker version is a nod to those cherished traditions, allowing the flavors to meld together over time, creating a creamy, comforting side dish. It’s perfect for those who want to enjoy the rich, nostalgic taste of scalloped potatoes without the fuss of constant attention. The creamy sauce, infused with herbs, wraps each potato slice in warmth, much like the embrace of family around the dinner table.

These creamy scalloped potatoes pair wonderfully with a hearty roast or a glazed ham, making them an ideal side for holiday meals or special occasions. For a lighter meal, serve them alongside a crisp green salad or some steamed vegetables to balance the richness. A warm, crusty bread would also complement the dish, perfect for soaking up the creamy sauce.

Servings: 6-8 servings

3 pounds of russet potatoes, peeled and sliced into 1/4 inch thick rounds
1 cup of heavy cream
1 cup of whole milk
3 tablespoons of unsalted butter
3 cloves of garlic, minced
1 teaspoon of salt
1/2 teaspoon of black pepper
1 teaspoon of dried thyme
1 cup of shredded cheddar cheese
1/4 cup of chopped fresh parsley for garnish