Step 1

Grease the sides of a large 3.5 - 4-quart slow cooker with the butter.

Step 2

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

Step 3

Drizzle potatoes with 1/2 of the cream, 1/2 of the rosemary, 1/2 of the garlic, and 1/2 of the cheese.  Sprinkle with a bit of salt and pepper.  Repeat with the second layer.

Step 4

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. You can also cook them on HIGH for 3-4 hours.