Step 1

Butter a 3.5 quart casserole slow cooker OR a 6 quart or larger slow cooker with the butter and set aside.

Step 2

Layer half of the sliced potatoes in the bottom of the slow cooker.

Step 3

Drizzle potatoes with half of the cream, rosemary and garlic and sprinkle with a bit of salt and pepper. Add half the cheese on top.

Step 4

Create another layer of potatoes, drizzle with cream, rosemary, garlic & salt and pepper and top with cheese.

Step 5

Cover slow cooker and cook on LOW for 5 to 6 hours or until the potatoes are "fork tender" and the cheese is melted and everything is bubbly.