This rich and creamy potato casserole is a staple at holiday gatherings and family dinners alike, beloved for its indulgent flavors and ease of preparation. Cooking it in a slow cooker allows the potatoes to soak up all the deliciousness of the creamy cheese sauce, resulting in a dish that is both satisfying and incredibly flavorful.
Ingredients
Scale:
4 large russet or Yukon gold potatoes, peeled and thinly sliced
2 cups shredded sharp cheddar cheese
1 medium onion, finely chopped
3 cloves garlic, minced
4 tablespoons unsalted butter, melted
2 cups whole milk
1 cup heavy cream
1/4 cup all-purpose flour (or gluten-free flour for a gluten-free option)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme or rosemary
1/2 cup additional cheese for topping (optional)
Instructions
Prepare the potatoes: After peeling, slice the potatoes into 1/8-inch thick rounds using a sharp knife or mandoline. Submerge in cold water if needed to avoid browning, then pat dry.
Mix the creamy sauce: In a large mixing bowl, whisk together the melted butter, flour, salt, pepper, paprika, thyme, garlic, milk, and heavy cream until smooth.
Layer the ingredients: Spread a thin layer of the creamy sauce at the bottom of the Crockpot. Add a layer of sliced potatoes, followed by a layer of chopped onions and a handful of shredded cheese.
Repeat the layering: Continue layering the potatoes, onions, and cheese until all ingredients are used, finishing with a layer of creamy sauce and remaining cheese on top.
Cook: Cover the Crockpot and cook on low for 6 to 8 hours, or on high for 3 to 4 hours until the potatoes are tender.
