It’s always the first item to vanish at every dinner I host.

Grease the inside of the slow cooker with butter or non-stick spray.

Layer half of the potato slices in the bottom of the slow cooker.

In a saucepan over medium heat, combine the heavy cream, milk, butter, and minced garlic. Stir until the butter is melted and the mixture is warmed through.

Pour half of the cream mixture over the potatoes in the slow cooker.

Sprinkle half of the salt, pepper, and thyme over the potatoes.

Layer the remaining potato slices on top.

Pour the remaining cream mixture over the top layer of potatoes.

Sprinkle the remaining salt, pepper, and thyme over the potatoes.

Cover and cook on low for 6-7 hours, or until the potatoes are tender.

In the last 30 minutes of cooking, sprinkle the shredded cheddar cheese over the top and cover again until melted.

Once done, garnish with chopped fresh parsley before serving.

For a bit of a kick, add a pinch of cayenne pepper to the cream mixture. You can also mix in some cooked, crumbled bacon or diced ham for added flavor and protein. If you prefer a different cheese, Gruyère or Swiss can be used in place of cheddar for a slightly different taste. For a vegetarian version, consider adding sliced mushrooms or spinach between the layers of potatoes.