Ingredients:

  • 3 lbs Yukon Gold potatoes, sliced into 1/4-inch rounds
  • 1.5 cups heavy cream
  • 0.5 cup full-fat sour cream
  • 6 cloves garlic, minced
  • 2 cups sharp white cheddar cheese, shredded
  • 0.5 cup aged Parmesan cheese, finely grated
  • 2 tbsp unsalted butter, cubed
  • 1 tbsp Kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika

Instructions:

  1. Prep the potatoes. Wash 3 lbs of Yukon Gold potatoes thoroughly. Slice them into 1/4 inch rounds using a mandoline or knife. Note: Keep the slices uniform for even cooking.
  2. Build the sauce base. In a large mixing bowl, whisk together 1.5 cups heavy cream, 0.5 cup sour cream, 6 minced cloves of garlic, 1 tbsp Kosher salt, 1 tsp black pepper, 1 tsp dried thyme, and 0.5 tsp smoked paprika.
  3. Create the emulsion. Whisk until a smooth, consistent liquid forms and the spices are evenly distributed.
  4. Coat the potatoes. Add the sliced potatoes to the cream mixture. Toss gently until every slice is shimmering and fully coated.
  5. Layer the crockpot. Transfer the potatoes to a 6 quart slow cooker. Spread them out until they form relatively even layers.
  6. Add the cheese. Sprinkle 2 cups of shredded sharp white cheddar and 0.5 cup of grated Parmesan over the top.
  7. Dot with butter. Place 2 tbsp of cubed unsalted butter across the cheese surface. Note: This adds a rich shine to the final crust.
  8. Cook on High. Cover and cook for 4 hours. Check at the 3.5 hour mark to see if a fork slides easily through the center.
  9. Release the steam. Turn the unit to 'Warm' and crack the lid slightly.
  10. The final rest. Let the potatoes sit for 20 minutes until the sauce thickens and the cheese sets. During the cooking process, resist the urge to peek! Every time you lift the lid of a slow cooker, you lose about 15 to 20 minutes of accumulated heat. If you're worried about the cheese browning, you can quickly check through the glass, but keep that lid sealed tight until the four hours are up. You’ll know they are done when the edges are bubbling and the aroma of garlic fills the entire house.