A luxurious, velvety side dish featuring thinly sliced potatoes and onions layered with a seasoned cream sauce and a blend of sharp cheddar and Gruyère cheese, cooked hands-off in a slow cooker.
Ingredients
- 3 lbs Russet or Yukon Gold potatoes, peeled and sliced thin (about 1/8-inch thick rounds)
- 2 large yellow or sweet onions, thinly sliced into half-moons
- 4 tablespoons unsalted butter, melted (plus extra for greasing the slow cooker insert)
- 4 cloves garlic, minced
- 1.5 cups heavy whipping cream (or half-and-half for a slightly lighter option)
- 0.5 cup low-sodium chicken or vegetable broth
- 2.5 cups freshly shredded sharp cheddar cheese and Gruyère cheese blend (divided)
- 1.5 teaspoons kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme (or 3 sprigs of fresh thyme)
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 tablespoons freshly chopped chives or parsley for garnish
Instructions
- Generously brush the inside of your 5-quart or 6-quart slow cooker insert with melted butter or coat thoroughly with non-stick cooking spray to prevent sticking.
- Peel potatoes and onions, ensuring potato rounds are uniformly thin (about 1/8-inch) using a sharp knife or mandoline slicer.
- In a medium mixing bowl, whisk together the melted butter, heavy cream, chicken broth, minced garlic, kosher salt, black pepper, dried thyme, garlic powder, and onion powder until thoroughly combined.
- Arrange one-third of the sliced potatoes evenly across the bottom of the prepared slow cooker, overlapping them slightly.
- Scatter half of the sliced onions over the potatoes.
- Sprinkle 3/4 cup of the shredded cheese blend over the onions.
- Drizzle about one-third of the seasoned cream mixture uniformly across the layer.
- Add a second layer consisting of another third of the sliced potatoes, the remaining onions, another 3/4 cup of cheese, and another third of the cream mixture.
- Top with the remaining potato slices.
- Pour the rest of the cream mixture evenly over the top, making sure it seeps down into the layers.
- Place the lid securely on the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are fork-tender and have absorbed most of the savory cream.
- About 15 minutes before the cooking time is complete, sprinkle the remaining 1 cup of shredded cheese evenly over the top of the casserole.
- Replace the lid and let it heat until the cheese is completely melted and bubbling.
- Turn off the slow cooker and let the bake rest uncovered for 10 to 15 minutes before serving to allow the sauce to thicken.
- Sprinkle freshly chopped chives or parsley over the top for garnish and serve warm.
Notes
Using a mandoline slicer is highly recommended for uniform slicing to ensure even cooking. You can substitute the cheddar and Gruyère blend with Swiss, Monterey Jack, or mild cheddar. Always shred cheese from a block rather than using pre-bagged pre-shredded cheese for the smoothest texture. If your slow cooker lid drips condensation, place a clean paper towel underneath the lid during the final hour of cooking to catch excess moisture. Nutritional information per serving (based on 8 servings): 380 kcal, 26g Total Fat, 16g Saturated Fat, 75mg Cholesterol, 580mg Sodium, 31g Total Carbohydrates, 3g Dietary Fiber, 4g Sugars, 9g Protein.
