Ingredients
4 large russet potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
2 cups shredded cheddar cheese
1 cup heavy cream
1 cup chicken broth
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons butter, cut into small pieces
1 medium onion, thinly sliced
2 cups shredded cheddar cheese
1 cup heavy cream
1 cup chicken broth
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons butter, cut into small pieces
Directions
1. Grease the inside of your slow cooker with a little butter or non-stick spray.
2. Layer half of the sliced potatoes in the bottom of the slow cooker.
3. Top with half of the sliced onions, half of the cheese, and half of the butter pieces.
4. Repeat the layers with the remaining potatoes, onions, cheese, and butter.
5. In a bowl, whisk together the heavy cream, chicken broth, garlic, salt, pepper, and paprika.
6. Pour the cream mixture over the layered potatoes and cheese in the slow cooker.
7. Cover and cook on low for 6-7 hours, or until the potatoes are tender and the cheese is bubbly.
8. Once cooked, let the dish sit for about 10 minutes before serving to allow the sauce to thicken.