3 pounds Yukon Gold potatoes, sliced into 1/8 inch rounds
1 large yellow onion, thinly sliced
3 cloves garlic, minced
2 cups heavy cream
1 cup chicken or vegetable broth
2 cups shredded sharp cheddar cheese
1/2 cup grated parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 cup butter, melted
Fresh parsley for garnish
Instructions
Start by greasing the inside of your slow cooker with butter or a non stick spray. This ensures the potatoes do not stick to the sides during the long cooking process. Slice your potatoes into even rounds, aiming for about an eighth of an inch thick so they cook at the same rate.
Place a third of the potato slices in the bottom of the crockpot, followed by a third of the sliced onions. Sprinkle a bit of salt, pepper, and thyme over this layer. Repeat this process until all the potatoes and onions are used up, creating a beautiful layered stack.
In a medium bowl, whisk together the heavy cream, broth, minced garlic, and melted butter. Pour this mixture evenly over the potatoes in the slow cooker. Gently nudge the potatoes with a fork to ensure the liquid seeps down into the bottom layers.
Cover the crockpot and cook on the low setting for 4 to 5 hours. You will know they are ready when the potatoes are fork tender. Avoid opening the lid during the first few hours as this lets out the steam needed to soften the potatoes.
Once the potatoes are tender, sprinkle the shredded cheddar and parmesan cheese over the top. Cover the lid again for another 15 to 20 minutes until the cheese is completely melted and bubbly. Garnish with fresh parsley before serving.
