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Why You’ll Love This Recipe
- Hands-off cooking: Perfect for holidays or busy nights — it practically makes itself.
- Rich and creamy: Every bite is packed with buttery, cheesy flavor.
- Feeds a crowd: Ideal for potlucks, family dinners, or Sunday suppers.
- Customizable: Easy to adapt with your favorite cheeses, herbs, or even a little bacon.
Ingredients
You’ll only need a few simple ingredients to create this comforting dish:
- 6–7 medium potatoes (Yukon Gold or russet), peeled and thinly sliced
- 1 small onion, finely sliced
- 2 cups shredded cheddar cheese (or a blend of cheddar and mozzarella)
- 2 cups heavy cream (or 1 cup cream + 1 cup milk)
- 3 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or parsley (optional)
- ¼ cup grated Parmesan cheese, for topping
Instructions
- Prepare the slow cooker:
Lightly grease the inside of your slow cooker with butter or nonstick spray. - Make the sauce:
In a bowl, whisk together the heavy cream, melted butter, garlic, salt, pepper, and thyme (if using). - Layer the ingredients:
Arrange a layer of sliced potatoes on the bottom of the slow cooker. Add a few onion slices, a sprinkle of cheddar cheese, and a drizzle of the cream mixture. Repeat the layers until all the ingredients are used, finishing with cheese on top. - Cook low and slow:
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and the sauce is thick and creamy. - Finish and serve:
Sprinkle Parmesan cheese on top just before serving. For a golden crust, transfer the potatoes to a broiler-safe dish and broil for a few minutes until bubbly and browned.
Tips & Variations
- Add bacon: Stir in cooked, crumbled bacon between the layers for a smoky twist.
- Try different cheeses: Gruyère, Monterey Jack, or Colby add delicious depth.
- Make it ahead: Assemble everything in the slow cooker insert the night before, refrigerate, and start cooking the next day.
- Add veggies: A handful of spinach, chopped ham, or caramelized onions make this side dish hearty enough to serve as a main course.
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