· Main Base: 2½ lbs (1.1 kg) russet or Yukon Gold potatoes cut into large chunks .
· Creamy Sauce: 1 cup heavy cream, ½ cup chicken broth, 4 tbsp unsalted butter (melted), 4 cloves garlic (minced) .
· Seasonings: 1 tsp onion powder, 1 tsp Italian seasoning, ½ tsp paprika, 1 tsp salt, ½ tsp black pepper .
· Cheese Mix: 1½ cups freshly grated Parmesan cheese, 1 cup shredded mozzarella cheese .
· Garnish: 2 tbsp chopped fresh parsley .
👩🍳 Step-by-Step Instructions
· Prepare the Crock: Lightly grease the slow cooker insert with butter or cooking spray .
· Layer the Potatoes: Evenly distribute the potato chunks across the bottom of the slow cooker .
· Create the Sauce: In a bowl, whisk the heavy cream, chicken broth, melted butter, garlic, onion powder, Italian seasoning, paprika, salt, pepper, and half the Parmesan until smooth .
· Pour and Slow Cook: Pour the sauce over the potatoes, then cover and cook on Low for 4–5 hours (or High for 2–3 hours) until they are fork-tender .
· Melt the Cheese: Sprinkle the remaining Parmesan and mozzarella over the top, cover for another 10–15 minutes until melted, then stir gently and top with fresh parsley before serving .
💡 Chef’s Notes
· Potato Choice: Yukon Gold potatoes give a naturally creamier texture, though russets work perfectly for this dish too .
· Extra Flavor: You can add sautéed mushrooms or caramelized onions to the mix for more depth .
· Crispy Finish: If you love a golden crust, transfer the cooked dish to a baking pan and broil for 3–5 minutes until the top browns .
· Good to Know: You can store leftovers in the fridge for up to 4 days .
This dish pairs beautifully with grilled chicken, steak, or meatballs for a hearty family dinner. If you’d like some pairing suggestions or a variant to try next time, feel free to ask~