If your crowd loves cheese, stir in a handful of shredded sharp cheddar or Gruyère during the last 20 to 30 minutes of cooking so it melts smoothly into the sauce. For a slightly lighter version, you can swap half of the heavy cream for whole milk; the sauce will be a bit looser but still comforting.
If you prefer a deeper, nuttier flavor, let the exposed edges of the potatoes brown slightly by cooking the last 20 minutes with the lid slightly ajar. You can also layer in very thin slices of onion between the potatoes before cooking for extra sweetness, or finish with a small squeeze of lemon juice at the table to brighten the richness.
Adjust cooking time based on your slow cooker model—older or larger cookers may run cooler or hotter, so start checking for tenderness about 30 minutes before the earliest suggested time.
