Prep. Prepare your potatoes as indicated. Also, because there is melted cheese involved, prep your slow cooker using nonstick or as desired.
Sauce. To make your sauce, melt your butter in a medium saucepan over medium heat and then whisk in the flour. Cook this for about a minute and then gradually whisk in the heavy cream and milk, whisking constantly. When the sauce has thickened remove it from the heat.
Cheese. Whisk in the seasonings and then cheese, reserving a half cup for the topping, and the sliced onions.
Layer. Make the bottom layer by evenly placing half of the sliced potatoes on the bottom of your slow cooker. Top the potatoes with the cheese sauce and then repeat the process.
Slow Cook. Cover the slow cooker and slow cook for four hours on low. Sprinkle the remaining cheese on top of the potatoes, cover, and continue to cook on low until the potatoes are fork-tender and the sauce is bubbly (another 30 minutes to an hour).
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!