Ingredients

The following ingredients have 4 Servings
  • 2 pounds russet potatoes, (peeled, rinsed and sliced into about 1/6th inch slices)
  • 2 cups sharp cheddar cheese, (grated)
  • 1 ¼ cup heavy whipping cream
  • 3 cloves garlic, (minced)
  • 2 teaspoons fresh rosemary, (minced)
  • 1 teaspoon unsalted butter
  • salt & pepper (to taste)

Instruction

  • Grease the sides of a large 3.5 -4-quart slow cooker with the butter.
  • Layer half of the sliced potatoes in the bottom of the slow cooker.
  • Drizzle potatoes with ½ of the cream, ½ of the rosemary, ½ of the garlic, and ½ of the cheese. Sprinkle with a bit of salt and pepper. Repeat with the second layer.
  • Cover slow cooker and cook on LOW for 5 to 6 hours or until the potatoes are "fork tender" and the cheese is melted and everything is bubbly. You can also cook them on HIGH for 3-4 hours.