6 medium baking potatoes, peeled and thinly sliced
1 yellow onion - sliced thin
1⁄2 cup Gruyere cheese
1 1⁄2 cups heavy cream
Fresh rosemary
Kosher salt and pepper to taste
Equipment
Slow Cooker
Directions
Layer one-fourth of the potatoes on the bottom of the slow cooker.
Sprinkle one-fourth of the cheese and one fourth of the onion on top. Salt and pepper.
Continue layering until all of the potatoes, cheese and onion are used.
Pour the cream over all.
Sprinkle the top with fresh rosemary
Cover and cook on Low for 7 to 9 hours, or on High for 5 to 6 hours.
Nutrition Info:
338 Calories, 8 g Protein, 60 mg Cholesterol, 36 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 3 g Fiber, 19 g Total fat (12 g sat), 226 mg Sodium, ★★★★★ Vitamin B6, ★★ Vitamin A, Phosphorus, ★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Calcium, Magnesium, Potassium,
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.