Slow Cooker Scalloped Potatoes

1. Grease the inside of your slow cooker with a little butter or non-stick spray.

2. Layer half of the sliced potatoes in the bottom of the slow cooker.

3. Top with half of the sliced onions, half of the cheese, and half of the butter pieces.

4. Repeat the layers with the remaining potatoes, onions, cheese, and butter.

5. In a bowl, whisk together the heavy cream, chicken broth, garlic, salt, pepper, and paprika.

6. Pour the cream mixture over the layered potatoes and cheese in the slow cooker.

7. Cover and cook on low for 6-7 hours, or until the potatoes are tender and the cheese is bubbly.

8. Once cooked, let the dish sit for about 10 minutes before serving to allow the sauce to thicken.

For a bit of a smoky flavor, try adding some cooked and crumbled bacon between the layers. If you have picky eaters, you can substitute the onions with finely chopped green onions or omit them altogether. For a lighter version, use half-and-half instead of heavy cream. You can also add a sprinkle of fresh herbs like thyme or parsley for a burst of freshness. If you’re a fan of spice, a pinch of cayenne pepper can add a nice kick.