Ingredients

• 2¼ lbs (about 1 kg) Yukon Gold or baby potatoes, scrubbed and sliced 1/4″ (6 mm) thick
• 1 cup (240 ml) heavy cream (or half-and-half for a lighter version)
• 1 cup (100 g) shredded sharp cheddar cheese
• ½ cup (50 g) grated Parmesan cheese
• 2 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tsp salt (adjust to taste)
• ¼ tsp black pepper
• 1 tsp dried thyme or 1 tbsp fresh chopped thyme
• Optional: 1 small onion, thinly sliced (for a sweeter layer)
• Chopped parsley for garnish

Directions

1. Prep the potatoes: Slice potatoes uniformly so they cook evenly (use a mandoline if you have one). If using small/new potatoes, halve then slice.
2. Make the creamy mix: In a bowl whisk together heavy cream, melted butter, minced garlic, salt, pepper, and thyme. Stir in half the cheddar and half the Parmesan.
3. Layer in slow cooker: Lightly grease the slow cooker insert. Arrange a single layer of potato slices (and a few onion slices if using). Spoon a bit of the cream-cheese mixture over the layer. Repeat layers until potatoes are used, finishing with a cheese layer on top.
4. Cook low and slow: Cover and cook on LOW for 3–4 hours, or until potatoes are very tender and the sauce is thickened. (If time is short, cook on HIGH 1.5–2 hours but check often.)
5. Broil for color (optional): For a golden, slightly crisp top, transfer cooked potatoes to an oven-safe dish, sprinkle remaining cheddar/parmesan and broil 2–4 minutes until bubbly and browned — watch closely.
6. Finish & serve: Garnish with chopped parsley and let rest 5 minutes before serving so the sauce sets slightly.