If there’s one potato method I’m a fan of, it’s this one.

, place half of the sliced ​​potatoes in a single layer on the base of a slow cooker.
Half of the garlic and onions should be added next, followed by a little salt and pepper.
3. Top the garlic and onions with half of the shredded cheddar cheese.
4. Layer the remaining potatoes, onions, garlic and cheese in the same manner.
5. Combine heavy cream and broth in a small dish; cover potatoes stacked in slow cooker with mixture.
6. Bring to a boil and cook, covered, for 6 to 8 hours on low or 3 to 4 hours on medium, or until potatoes are tender.
7. If desired, garnish with fresh thyme once done.
Tips and Variations—To lighten it up, use half-and-half or a combination of milk and a spoonful of flour in place of the heavy cream; just make sure there’s still some creaminess.
—Try using a combination of cheddar and Gruyere for fantastic depth of flavor; feel free to play around with other types of cheese.
Incorporating cooked, crumbled bacon between the layers of potatoes gives the meal an unmatched smokiness.
To give the cream mixture an extra kick, add chopped jalapeño or a touch of cayenne pepper if you want a little heat.

– A After slicing the potatoes, soak them in cold water until you’re ready to layer them in the slow cooker. Be sure to drain them well to prevent discoloration.
Easy and flavorful are the goals with this Garlic Cheddar Scalloped Potatoes recipe. Whether you’re craving a hearty side dish or just want to up your potato game, this recipe is sure to satisfy your cravings. Indulge in the decadent cheese!