3-Ingredient Slow Cooker Holiday Potatoes
Servings: 6
Ingredients
3 pounds russet potatoes, well-scrubbed and unpeeled, thinly sliced (about 1/8–1/4 inch thick)
1 cup heavy cream
6 tablespoons salted butter, cut into small pieces, plus more to grease the slow cooker
Directions
Lightly grease the bottom and sides of a 5- to 6-quart slow cooker with a bit of the salted butter to prevent sticking and help the edges brown.
Scrub the russet potatoes thoroughly under cool running water, removing any dirt or eyes. Do not peel. Pat dry, then slice the potatoes into thin rounds, about 1/8–1/4 inch thick, aiming for even thickness so they cook at the same rate.
