Ingredients
1.5 kg (approximately 3 lbs) of potatoes, peeled and thinly sliced
1 cup of heavy cream
1 cup of milk
2 tablespoons of all-purpose flour
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/4 teaspoon of paprika
1 cup of shredded cheddar cheese
1/2 cup of grated Parmesan cheese
1 tablespoon of unsalted butter, cut into small pieces
Preparation
Begin by greasing the inside of your slow cooker with butter or non-stick cooking spray.
In a bowl, whisk together heavy cream, milk, flour, salt, pepper, garlic powder, and onion powder until the mixture is smooth. This blend forms the savory sauce that will envelop the potatoes.
Arrange a layer of potato slices in the slow cooker’s base. Cover with some of the cream mixture, then sprinkle a portion of both cheddar and Parmesan cheeses.
Repeat the layering process with the remaining potatoes, cream mixture, and cheeses, ensuring the final layer is cheese.
Dot the surface with butter pieces and dust with paprika to introduce a pop of color and a touch of smoky flavor.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender and irresistible.