Ingredients
Scale
- 4 medium russet potatoes, peeled and thinly sliced
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Peel and slice the russet potatoes into 1/8-inch thick rounds.
- In a bowl, mix together cheese, heavy cream, melted butter, garlic powder, onion powder, salt, and pepper until well combined.
- In your slow cooker, layer one-third of the sliced potatoes, followed by half of the cheese sauce. Repeat the layers until all ingredients are used.
- Cover and cook on low for about 360 minutes or until potatoes are tender.
- Let sit covered for 10 minutes before serving.
Notes
For extra creaminess, add more cream or cheese. Use different cheeses for variety, and finish under the broiler for a golden top.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg