Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 4 tablespoons (56g) unsalted butter, melted
  • 2 cups (475ml) heavy cream
  • 1 cup (240ml) whole milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 cup (100g) shredded Gruyere cheese (or cheddar), divided

Instructions:

  1. Peel and thinly slice the potatoes and onion.
  2. In a large bowl, whisk together the melted butter, heavy cream, milk, minced garlic, thyme, salt, and pepper.
  3. Lightly grease the slow cooker. Layer 1/3 of the potatoes, onion, and cheese. Repeat layers twice, ending with cheese.
  4. Pour the cream mixture evenly over the potatoes and onions. Gently press down.
  5. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until potatoes are tender.
  6. Broil (optional): Remove lid or transfer to oven-safe dish. Broil until golden-brown, watching carefully.
  7. Let stand for 10-15 minutes before serving.