5 russet potatoes large ▢1½ cups heavy whipping cream ▢3 cloves minced garlic ▢1 tablespoons dry minced onion ▢¼ cup Parmesan cheese freshly grated ▢1¼ teaspoons salt ▢½ teaspoon pepper ▢1 cup shredded cheddar cheese


Step - 1

After peeling the potatoes, cut them into slices measuring ⅛" thick. One-third of the potatoes should be arranged in the bottom of a nonstick-coated crock cooker.  

Evenly distribute approximately one-third of the cream over the potatoes. The potatoes should be dusted with one-third of the minced onion, Parmesan, salt, and pepper. Proceed twice more.  

Step - 2

Cover slow cooker. Cook potatoes on HIGH for 4-5 hours or until tender. 

Step - 3

Cheese is sprinkled over the potatoes.  

Step - 4

Cook for an additional five minutes, or until the cheese has melted. Prepare boiling.  

Step - 5

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