Ingredients

5 Large Potatoes

1 ½ Cups Heavy Cream

6 Cloves Garlic – Minced

¼ Cup Parmesan Cheese – Grated

1 ½ tsp Salt

1 tsp Black Pepper

1 C Cheddar Cheese – Shredded

 

 

Instructions

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Note: Recipe can use a Crock Pot or Conventional Oven.

1. Peel Potatoes and slice about 1/8” thick. Use a mandolin if available. Optional: Leave skins on for a rustic style.

2. For Crock Pot: Spray crock pot with non-stick spray. Arrange about one-third of the potatoes on the bottom of the crock pot.

3. Use a third of the heavy cream (about ½ Cup) and pour over potatoes. Sprinkle two cloves of garlic, a Tbl of parmesan cheese, and a dash of salt and pepper. Repeat the process until the cream, garlic, parmesan, salt, and pepper are all used.

4. Cover the Crock Pot and cook on high for 4 hours, or until potatoes are tender.

5. For Conventional Oven: Spray Baking dish with non-stick spray. Arrange about one-third of the potatoes on the bottom of the pan.

6. Use a third of the heavy cream (about ½ Cup) and pour over potatoes. Sprinkle two cloves of garlic, a Tbl of parmesan cheese, and a dash of salt and pepper. Repeat the process until the cream, garlic, parmesan, salt, and pepper are all used.

7. Cover the pan with tin foil.

8. Cook at 375 Degrees for 60-70 minutes, or until potatoes are tender.

9. Both: Sprinkle the cheddar cheese on the top of the potatoes. Cook for 5-10 minutes. Serve hot, when cheese is melted.