My husband enjoyed every bite of this meal and gave it a 5-star rating! He says I shouldn’t alter anything.

4 large russet potatoes, thinly sliced
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 cup heavy cream
1/2 cup chicken broth
2 tablespoons unsalted butter, melted
2 cloves garlic, minced
Salt and pepper to taste
1/4 cup chopped fresh chives

Grease the inside of your slow cooker with a bit of butter or cooking spray.

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

In a bowl, mix together the cheddar cheese, Parmesan cheese, heavy cream, chicken broth, melted butter, minced garlic, salt, and pepper.

Pour half of the cheese mixture over the potatoes in the slow cooker.

Repeat the layers with the remaining potatoes and cheese mixture.

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

Sprinkle the chopped chives over the top before serving.

For a bit of a kick, add a pinch of cayenne pepper or red pepper flakes to the cheese mixture. You can also incorporate other cheeses like Gruyère or mozzarella for a different flavor profile. If you prefer a meatier dish, add cooked bacon or ham between the layers of potatoes. For a vegetarian version, substitute vegetable broth for the chicken broth.