4-Ingredient Sunday Scalloped Potatoes Directions:
Lightly coat a 5–6 quart slow cooker crock with nonstick spray.
In a large measuring cup whisk together heavy cream, milk, and kosher salt until fully combined.
Arrange a thin, slightly overlapping layer of sliced potatoes in the bottom of the slow cooker.
Drizzle a small amount of the cream mixture evenly over the potatoes to lightly coat.
Continue layering potatoes and drizzling with cream mixture, pressing down gently after each layer to keep them compact.
Pour any remaining cream mixture evenly over the top so it seeps through the layers.
Sprinkle the shredded cheddar evenly over the top layer only.
Cover with the lid and cook on LOW for 6 hours without opening during the first 4 hours.
Check that potatoes are fork-tender and the sauce has thickened.
Let rest on WARM for 20 minutes before serving to allow the layers to set.
WW Points Calculation
Yukon Gold potatoes (3 lb / 48 oz) – 0.00
Great Value Heavy Whipping Cream (3/4 cup) – 36.00
Great Value 2% Milk (1 1/4 cups) – 6.00
Great Value Sharp Cheddar Cheese (1 1/4 cups / about 5 oz) – 40.00
Morton Kosher Salt – 0.00
Points Information:
Total Points: 82.00
Servings: 8 servings (about 1 cup each from a 5–6 quart slow cooker)
Points per serving: 10.25
Nutrition Information
Calories: 350
Fat: 18g
Protein: 11g
Carbohydrates: 34g
Sugar: 3g
Sodium: 420mg
I'm waiting for your comments! Enjoy!
