Alex Guarnaschelli's Cheesy Potato Gratin

Photo from Elizabeth Griffin. 

If you're looking for a side dish for the holidays, look no further than these delicious and cheesy potatoes. You can cook them right in a slow cooker which means easy prep and easy clean up for a hassle-free dish everyone will love.

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2 cups heavy cream
2 sprigs fresh thyme, leaves only
2 cloves garlic, grated
2 lbs russet potatoes, peeled and thinly sliced to about 1/8-inch
1 cup grated white cheddar cheese
1 cup grated Parmesan cheese
1/2 bunch chives, minced
kosher salt and cracked black pepper, to taste

1. Place the cream, thyme, and garlic into a medium saucepan. Bring to a simmer and then remove from the heat.


2. Shingle the potatoes in the bowl of a 4-quart slow cooker starting at the outside of the bowl and working your way into the middle.


3. After each layer, season with salt and pepper and add a sprinkle of the cheeses. Continue this until all of the potatoes have been used.


4. Pour the cream mixture over the top of the potatoes and season with salt and pepper.


5. Cover and cook the potatoes on high heat for 4 to 5 hours until the potatoes are tender.


6. Sprinkle the remaining cheese over the top of the potatoes and cook for another 10 to 15 minutes.


7. Remove the lid and let the potatoes sit for 10 minutes. Garnish with the chopped chives and serve.