Ingredients
- 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
Number of Servings:
Serves 8
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,
