Description
A creamy, comforting casserole made with tender potatoes slow‑cooked in a savory sauce — effortless and delicious as a hearty side or main dish.
Ingredients
Units
Scale
- 2 lbs potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 cups chicken or vegetable broth
- 1 cup heavy cream (or half‑and‑half)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter, cut into small pieces
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Lightly grease the crockpot insert with butter or nonstick spray.
- Layer half the sliced potatoes, followed by half the onions and garlic. Season with salt, pepper, and half the thyme.
- Sprinkle in half the cheddar and Parmesan cheeses.
- Repeat with remaining potatoes, onions, garlic, thyme, salt, pepper, and cheeses.
- In a bowl, whisk together broth, heavy cream, and Dijon mustard; pour evenly over the layers.
- Dot the top with pieces of butter.
- Cover and cook on LOW for 5–6 hours (or HIGH for 2½–3 hours), until potatoes are tender and sauce is bubbly.
- If desired, about 15 minutes before serving, sprinkle extra cheese on top, cover and let it melt.
- Garnish with fresh parsley and serve warm.
Notes
- Use russet or Yukon Gold potatoes for best texture.
- Substitute half-and-half or milk (add 1 tbsp flour) for a lighter sauce.
- Make vegetarian by using vegetable broth.
- Leftovers refrigerate up to 4 days; reheat in oven or microwave.
- Add cooked bacon or ham in the last hour for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 45 mg