Ingredients
2 lbs of Yukon Gold potatoes, thinly sliced
3 cloves of garlic, minced
1 cup of grated Parmesan cheese
1 cup of heavy cream
1 cup of whole milk
2 tablespoons of unsalted butter
1 teaspoon of salt
1/2 teaspoon of black pepper
1 tablespoon of finely chopped fresh parsley (optional, for garnish)
Directions
1. Begin by preparing your potatoes. Make sure to slice them thinly; a mandoline slicer works great for this task and ensures even cooking.
2. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Stir in the heavy cream and whole milk, then bring the mixture to a simmer. Season with salt and black pepper.
4. Gradually add in the grated Parmesan cheese, stirring until it melts and the sauce becomes smooth and creamy.
5. In the slow cooker, layer half of the sliced potatoes, then pour half of the creamy garlic sauce over them. Repeat the layers with the remaining potatoes and sauce.
6. Cover the slow cooker and cook on low for 5-6 hours, or until the potatoes are tender and fully cooked through.
7. Once done, give the potatoes a gentle stir to coat them evenly in the sauce. Let them rest for about 10 minutes before serving.
8. Garnish with freshly chopped parsley, if desired, and serve hot.
Variations & Tips
For a slightly different twist, you can incorporate some shredded cheddar or Gruyère cheese for an extra layer of richness. If you prefer a bit of a kick, add a pinch of red pepper flakes to the cream sauce. Vegetarians can enjoy this dish by opting for vegetable broth in place of the heavy cream and milk, though it will alter the creamy texture slightly. Additionally, adding a layer of caramelized onions or sautéed mushrooms can enhance the flavor profile and make the dish more robust.
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