Description
Tender slow-cooked russet potatoes in a rich, creamy sauce made with butter and cream for an easy and comforting dish.
Ingredients
- 6 medium russet potatoes, sliced into 1/4-inch rounds
- 1 cup heavy cream
- 3 tablespoons unsalted butter, cut into pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Wash and slice potatoes into even rounds.
- Lightly grease the slow cooker.
- Layer potatoes evenly inside the slow cooker.
- Pour heavy cream over the potatoes.
- Season with salt and black pepper.
- Dot with butter pieces.
- Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Stir gently before serving to coat with sauce.
Notes
- Slice potatoes evenly for consistent cooking.
- Add cheese for a richer version.
- Mix in garlic or herbs for extra flavor.
- Use Yukon Gold potatoes for a buttery taste.
- Add a splash of milk when reheating if sauce thickens.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
