Ingredients
- 4 cups Yukon gold potatoes, thinly sliced
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- Salt and pepper to taste
Directions
- Lightly grease the inside of your slow cooker with cooking spray or a little butter.
- Layer half of the sliced potatoes in the bottom of the slow cooker.
- Sprinkle half of the shredded cheddar cheese over the potatoes.
- In a small bowl, mix together the heavy cream, chicken broth, garlic powder, salt, and pepper.
- Pour half of the cream mixture over the cheese and potatoes.
- Repeat the layers with the remaining potatoes, cheese, and cream mixture.
- Cover and cook on low for 6-7 hours, or until the potatoes are tender and the cheese is bubbly.
- Once cooked, let the dish sit for about 10 minutes before serving to allow the sauce to thicken.
Variations & Tips
For a bit of a kick, add a pinch of cayenne pepper or some sliced jalapeños to the cream mixture. If you’re a fan of bacon, sprinkle some cooked, crumbled bacon between the layers for extra flavor. You can also experiment with different cheeses like Gruyère or Parmesan for a unique twist. To make it a complete meal, add some cooked, shredded chicken or ham into the layers.