Directions
1. Grease the inside of your slow cooker with a little butter or cooking spray.
2. Layer half of the sliced potatoes in the bottom of the slow cooker.
3. Sprinkle half of the shredded cheddar cheese and crumbled bacon over the potatoes.
4. Repeat the layers with the remaining potatoes, cheese, and bacon.
5. In a small bowl, whisk together the heavy cream, chicken broth, garlic powder, salt, and pepper.
6. Pour the cream mixture evenly over the layered potatoes and cheese.
7. Dot the top with small pieces of butter.
8. Cover and cook on low for 6-7 hours, or until the potatoes are tender.
9. If desired, sprinkle chopped green onions on top before serving.
Variations & Tips
For a lighter version, you can substitute half-and-half for the heavy cream. If you have picky eaters, consider using a milder cheese like mozzarella or Monterey Jack. You can also add sliced onions or bell peppers for extra flavor. For a vegetarian option, omit the bacon and add sautéed mushrooms or spinach.
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