Step 1

Combine hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours.

Step 2

Add broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onions and remaining 1 cup cheese.