Scalloped Potatoes with Root Vegetables

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Serves 6 to 8

Cooking Time 5 to 6 hours on Low or 3 to 4 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: While scalloped potatoes pair well with baked ham, roast leg of lamb, and many other holiday classics, the problem is that they take up to an hour to cook through in the oven, often at a different temperature from the main course. Moving our scalloped potatoes to the slow cooker solved this problem, yet still ensured an elegant casserole with tender vegetables and a luxurious sauce. Cream and broth, plus butter, thyme, and garlic, guaranteed that the sauce was rich and flavorful. To thicken it, we tried adding flour, but this led to a pasty sauce that separated. Thickening the sauce with cornstarch, which remained consistently stable over the long cooking time, worked much better; shredded cheddar melted into the sauce and ensured that it was smooth and robustly flavored. For the vegetables, we began with russets for their fluffy texture, then supplemented them with parsnips and carrots for complexity. Adding the sliced vegetables raw resulted in a dish with a mix of tender and crunchy bites, so we gave the veggies a head start in the microwave; tossing them with a little cream prevented them from sticking together. Lining the side of the slow cooker with foil also ensured that our easy casserole was evenly cooked throughout. Extra-sharp cheddar, which becomes grainy during slow cooking, should not be substituted for the sharp cheddar. Don’t soak the potatoes in water before using or the scalloped potatoes will be watery. Click here for more information on making a foil collar. Click here for a crisp, buttery topping, sprinkle with our Toasted Bread-Crumb Topping.

1	pound russet potatoes, peeled and halved lengthwise
1	pound carrots, peeled
1	pound parsnips, peeled
1¼	cups heavy cream
1¼	cups chicken broth
4½	tablespoons cornstarch
1	tablespoon unsalted butter
1	tablespoon minced garlic
1	teaspoon salt
½	teaspoon pepper
½	teaspoon dried thyme
1¼	cups shredded sharp cheddar cheese

1. Line slow cooker with aluminum foil collar and spray with vegetable oil spray. Using food processor fitted with ¼-inch slicing disk, slice potatoes, carrots, and parsnips. Microwave sliced vegetables and 2 tablespoons cream in covered bowl, stirring occasionally, until vegetables are almost tender, 6 to 8 minutes.

2. In large bowl, microwave remaining cream, broth, cornstarch, butter, garlic, salt, pepper, and thyme, stirring occasionally, until thickened, about 1 minute. Slowly whisk in ¾ cup cheddar until evenly melted.

3. Spread half of sauce in prepared slow cooker. Arrange vegetable mixture over sauce into even thickness and press gently to compress layers. Spread remaining sauce over top. Cover and cook until vegetables are tender, 5 to 6 hours on low or 3 to 4 hours on high.

4. Remove foil collar. Sprinkle with remaining ½ cup cheddar and let sit until cheese is melted and casserole is cooled slightly, about 20 minutes. Serve.