Ingredients
– 2 lbs of Yukon Gold potatoes, thinly sliced
– 1 medium onion, thinly sliced
– 3 cloves of garlic, minced
– 1 cup of grated sharp cheddar cheese
1 cup of heavy cream
– 1/2 cup of chicken or vegetable broth
Salt and pepper to taste
– 1 teaspoon of fresh thyme, chopped (optional for garnish)
Directions
Start by layering half of the sliced potatoes in the bottom of a slow cooker.
Next, add a layer of half the onions and garlic, sprinkling lightly with salt and pepper.
Sprinkle half of the grated cheddar cheese over the onions and garlic.
Repeat the layering process with the remaining potatoes, onions, garlic, and cheese.
In a small bowl, mix the heavy cream and broth together, then pour this mixture over the layered potatoes in the slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
Once cooked, if desired, sprinkle with fresh thyme for garnish before serving.
Variations & Tips
– For a lighter version, replace heavy cream with half-and-half or a mix of milk and a tablespoon of flour to maintain creaminess.
– Feel free to experiment with different types of cheese; A mix of cheddar and Gruyère adds a wonderful depth of flavour.
– Adding a layer of cooked, crumbled bacon between the potato layers infuses the dish with a smoky richness that’s hard to beat.
– For those who love a hint of spice, a diced jalapeño or a dash of cayenne pepper can be added to the cream mixture for an extra kick.
– To prevent the potatoes from discoloring, keep them submerged in cold water after slicing until ready to layer in the slow cooker, just be sure to drain them well.
