Challenge your slow cooker skills with this timeless creamy potato side dish. We incorporated a touch of flour to enhance the cream’s thickness and stability. Slicing the potatoes thinly is the key to mastering this recipe; consider using a mandoline for consistent slices.
Ingredients:
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1 tablespoon unsalted butter, at room temperature
1 cup heavy cream
3/4 cup low-sodium chicken broth
4 tablespoons all-purpose flour
1 tablespoon fresh thyme leaves, lightly chopped
2 1/2 pounds Idaho potatoes, peeled and sliced about 1/8 inch thick (about 5 potatoes)
6 ounces grated Gruyere cheese (about 2 cups)
Kosher salt and freshly grated black pepper
Directions:
1:Lightly coat the bottom and sides of the insert of a 6-quart slow cooker with butter, covering the bottom and extending 2 inches up the sides.
2:Whisk together the cream, broth, flour, and thyme in a 2-cup measuring cup.
3:Layer one-third of the sliced potatoes evenly and slightly overlapping in the bottom of the slow cooker insert. Sprinkle one-third of the Gruyere cheese over the potatoes, then add 3/4 teaspoon of salt and a grating of black pepper. Evenly drizzle one-third of the cream mixture over the layer. Repeat this process for two more layers with the remaining potatoes, Gruyere, salt, pepper, and cream mixture.
4: Press firmly on the potatoes to ensure they are fully submerged. Cover the slow cooker and cook on high heat until the potatoes are tender and the liquid has thickened, usually taking 4 1/2 to 5 hours. Remove the lid and allow the potatoes to rest for 15 minutes. Note that the sauce may appear thin initially but thickens as it sits.