Aller au contenu
Instructions:
1. Cook the Beef:
- In a skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spatula until browned.
- Add the chopped onion and garlic to the beef and cook for an additional 3-4 minutes, until the onion is soft and translucent.
- Season with salt and pepper to taste, then remove from heat and set aside.
2. Prepare the Cream Sauce:
- In a bowl, whisk together the heavy cream, milk, garlic powder, onion powder, thyme (if using), salt, and pepper.
3. Assemble the Dish in the Slow Cooker:
- Lightly grease the inside of the slow cooker with cooking spray or butter.
- Layer the bottom of the slow cooker with a third of the sliced potatoes.
- Spoon a third of the cooked ground beef mixture over the potatoes.
- Sprinkle a third of the shredded cheese over the beef.
- Repeat the layers (potatoes, beef, cheese) two more times, finishing with a layer of cheese on top.
- Pour the cream mixture evenly over the layers and dot the top with small pieces of butter.
4. Cook the Dish:
- Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are tender and the cheese is bubbly.
- If you want the top to be golden and crispy, you can remove the lid in the last 30 minutes of cooking.
5. Serve:
- Once done, stir the mixture gently to combine the layers, or serve as is for a more structured dish.
- Garnish with freshly chopped parsley and serve hot.
