CopyCat Ruth’s Chris Slow Cooker Potatoes au Gratin

Ingredients

5 large russet potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
1 cup heavy cream
1 cup cheddar cheese, shredded
½ cup Parmesan cheese, grated
2 cloves garlic, minced
2 tablespoons butter, softened
1 teaspoon Salt, to taste
½ teaspoon Black pepper, to taste

Directions

Grease the inside of your crockpot with 2 tablespoons butter or nonstick spray.

Place a layer of 5 large russet potatoes sliced thing at the bottom. Add a thin layer of sliced 1 medium onion on top. Season lightly with 1 teaspoon Salt and ½ teaspoon Black pepper.

In a small bowl, combine 1 cup heavy cream and 2 cloves garlic. Pour evenly over the potatoes and onions.

Top the layer with 1 cup cheddar cheese and ½ cup Parmesan cheese. Repeat layers until all ingredients are used, finishing with cheese on top.

Cover and cook on low for 4–5 hours or high for 2–3 hours, until potatoes are tender when pierced with a fork.

For a golden top, broil in the oven 2–3 minutes before serving. Let rest 5–10 minutes.