Ingredients:
2 cups shredded cheddar cheese
1 cup chicken broth (or vegetable broth)
2 lbs potatoes, peeled and thinly sliced
1 large onion, thinly sliced
1/2 cup heavy cream (or milk)
2 tablespoons unsalted butter, melted
1 teaspoon garlic powder
Salt and pepper, to taste
Fresh parsley or chives, chopped (for garnish, optional)
Savory Pork Chops with Creamy Scalloped Potatoes
Crispy Shakey’s-Style Potatoes with Homemade Dip
Herb-Infused Salt-Baked Potatoes
Instructions:
Grease the inside of your slow cooker with non-stick spray or butter.
Layer half of the sliced potatoes evenly at the bottom of the slow cooker.
Scatter half of the sliced onions over the potatoes, then sprinkle half of the shredded cheddar cheese on top.
Repeat with another layer using the remaining potatoes, onions, and cheese.
In a medium bowl, whisk together the chicken broth, heavy cream, melted butter, garlic powder, salt, and pepper.
Pour the broth mixture evenly over the potatoes and onions in the slow cooker.
Cover and cook on low for 4-5 hours, or until the potatoes are tender and easily pierced with a fork.
Once cooked, gently stir the potatoes to mix everything together and ensure the cheese is melted and incorporated.
Serve the creamy cheesy potatoes hot, garnished with chopped parsley or chives if desired