Ingredients
Potato Ingredients
- 3 pounds russet potatoes, peeled and sliced ¼-inch thick
Cream Mixture Ingredients
- 1 cup heavy whipping cream
- ¼ cup chicken broth Can substitute with vegetable broth for a vegetarian version.
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
Cheese Ingredients
- ½ cup shredded parmesan cheese
- 2½ cups shredded cheddar cheese
Miscellaneous
- cooking spray For greasing the slow cooker.
- Fresh parsley for garnish Optional
Method
Preparation
- Spray your slow cooker insert generously with cooking spray to prevent sticking.
- In a mixing bowl, combine heavy cream, chicken broth, minced garlic, salt, and pepper until well blended.
Layering
- Arrange one-third of the sliced potatoes in the bottom of the slow cooker, overlapping slightly.
- Sprinkle one-third of both cheeses over the potatoes and pour one-third of the cream mixture on top.
- Repeat the layering process two more times with the remaining potatoes, cheeses, and cream mixture.
Cooking
- Cover and cook on high for 3-4 hours, or until the potatoes are tender when pierced with a fork.
Serving
- Let stand for 10 minutes before serving. Garnish with fresh parsley if desired.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 12gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 3gSugar: 1g
Notes
For extra flavor, consider adding some cooked bacon or ham between the layers. Experiment with different types of cheese, like gouda or mozzarella, for a unique twist. Ensure the potatoes are cut evenly for uniform cooking. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
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