Slow Cooker Scalloped Sweet Potatoes

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Cooking scalloped potatoes in a slow cooker makes them incredibly creamy and tender every time.

Recipe tags: vegetable base, easy difficulty, side, slow

Ingredients

Quantity	Ingredient
2 Tbsp	unsalted butter, softened
1 lb	yellow potatoes, peeled and thinly sliced
1 lb	sweet potatoes, peeled and thinly sliced
1	large onion, thinly sliced
1 Tbsp	fresh thyme, finely chopped
¾ cup	35% heavy cream
2 Tbsp	Better Than Bouillon^® Seasoned Vegetable Base
1 Tbsp	Dijon mustard
1 cup	shredded Gruyère cheese
⅓ cup	grated Parmesan cheese
2 Tbsp	finely chopped fresh chives

Directions

1

Grease insert of slow cooker with butter. Layer one-third of the potatoes, sweet potatoes, onions and thyme in slow cooker. Repeat to make three layers.
2

Whisk together cream, Seasoned Vegetable Base and mustard until blended; pour over potatoes. Cover and cook for 4 to 5 hours on High or until potatoes are tender.
3

Remove insert from slow cooker. Top with Gruyère and Parmesan; let stand for 30 minutes. Sprinkle with chives.

Tip: Substitute aged Cheddar for Gruyère cheese.

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