4-Ingredient Slow Cooker Cheesy Potatoes

Ingredients

Instructions

0 of 6 steps complete

1. 1Grease a 6-quart slow cooker with butter. Whisk the cream, melted butter, salt and pepper together.
2. 2Layer one-third of the potatoes in the cooker, sprinkle with ½ cup cheddar and drizzle with one-third of the cream mixture. Repeat twice more.
3. 3Cover and cook on LOW for 4–5 hours, until a knife slides easily through the center slices.
4. 4Sprinkle the remaining ½ cup cheddar over the top, cover and cook 10–15 minutes more until melted.
5. 5Let stand 10 minutes so the sauce thickens slightly before serving.
6. 6Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F.