In a bowl, whisk together the cream, salt, and garlic powder until well combined.
3. Combine Ingredients
Add the frozen potatoes and 1½ cups of cheese. Gently mix until everything is evenly coated.
4. Assemble and Top
Spread the mixture evenly in the slow cooker. Sprinkle the remaining cheese over the top.
5. Cook Slowly
Cover and cook on LOW for 4–5 hours. Avoid opening the lid during the first 3 hours.
6. Rest and Serve
Set to WARM and let it rest for 10–15 minutes before serving to allow it to set.
Chef’s Tips
- Keep the potatoes frozen—thawing can lead to a mushy texture.
- Use block cheddar and shred it yourself for smoother melting.
- Optional add-ins like bacon, chives, or jalapeños can enhance flavor.
- Letting the dish rest helps the sauce thicken for easier serving.
Serving Ideas
- With proteins: Roast chicken, glazed ham, pot roast, or steak
- With vegetables: Steamed broccoli, roasted carrots, or a fresh green salad
- For occasions: Holiday side dish, potluck favorite, or simple weeknight meal
- Complete meal idea: Pair with herb-roasted chicken and steamed broccoli
Storage & Reheating
- Fridge: Store in an airtight container for 3–4 days; flavor and texture often improve over time
- Freezer: Not ideal after cooking; instead, assemble ahead and freeze uncooked for up to 1 month
- Reheating:
- Slow cooker: LOW for 1–2 hours with a splash of cream
- Oven: 350°F for 20–25 minutes, covered
- Microwave: Heat in 1-minute intervals, stirring gently
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