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. This hands-off comfort food is perfect for serving alongside roasted meats, grilled steak, or baked chicken.
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 (optional)
Instructions
- Generously brush the inside of a 5-quart or 6-quart slow cooker insert with melted butter or coat thoroughly with non-stick cooking spray.
- Peel potatoes and onions, ensuring potato rounds are uniformly thin (about 1/8-inch thick).
- 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.
- 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 and serve warm.
Notes
Using a mandoline slicer is highly recommended for uniform slicing to ensure even cooking. For the smoothest texture, shred cheese from a block rather than using pre-bagged pre-shredded cheese. If the slow cooker lid drips condensation, place a clean paper towel underneath the lid during the final hour of cooking. 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.
