Ingredients

The following ingredients have 4 Servings
  • 3 pounds Russet potatoes (peeled and sliced 1/8' - 1/4' thick)
  • 2 cups heavy cream
  • 1/2 cup chicken stock
  • 1/2 large onion, sliced or diced
  • 5 cloves fresh garlic, minced
  • 1/2 teaspoon fresh or dried thyme
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 cups Sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated

Instruction

  • To make these slow cooker cheesy potatoes, start by adding the heavy cream, chicken stock, minced garlic and onion to a medium sized pot and heat on medium-high for 2-3 minutes. Stir in thyme, onion and garlic powder and salt and pepper. Cook for another 1-2 minutes.
  • Lightly butter the bottom and sides of your 4 qt. slow cooker vessel. Wash and peel the potatoes and slice them into 1/4-inch rounds. Add a layer of potatoes in a tight, overlapping pattern. Pour approximately 1/3 of your cream sauce (be sure to spoon out some onions!) over the potatoes and then sprinkle potatoes with 1/3 of your sharp cheese and 1/3 of your Parmesan. Repeat with remaining sliced potatoes, cream sauce and cheese to create two more layers. Reserve a bit of your cheddar cheese.
  • Cover and cook on high for 4-5 hours or until your scalloped potatoes are tender. Remove crock pot lid, sprinkle on reserved cheddar cheese and return lid. Remove lid after 5 minutes and then let potatoes sit for 10 minutes before serving. Garnish with a bit more thyme.