Ingredients
- 4–5 medium Russet potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 ½ cups shredded cheese (cheddar or a blend)
- 2 tablespoons butter
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (optional)
Instructions
- Grease the crock pot and layer sliced potatoes, onions, salt, and pepper.
- Warm cream and butter, stir in half of the cheese, and pour over potatoes.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until tender.
- Add remaining cheese 30 minutes before serving to melt.
Notes
Slice potatoes evenly for the best texture, and enjoy with your favorite main dish!