Servings: 4

Weight Watcher Smart Points: 23

Preparation Time: 30 Minutes

Cooking Time: 330 Minutes

Ready In: 360 Minutes


  • 1-2 Tablespoons Butter or Spread for Buttering Crock
  • 2 Teaspoons Fresh Rosemary, Chopped
  • 2 Pounds of Russet Potatoes, Peeled and Sliced Into 1/4 Inch Thick Rounds
  • Salt and Pepper To Taste
  • 1/2 cup Shallots, Finely Chopped
  • 1 cup Sharp Cheddar Cheese, Grated (Or Shredded if You Can't Find Grated)
  • 1 1/4 cups Whipping Cream


  1. Butter the crock with your butter (or you can use cooking spray).Mix cream, rosemary, shallots and salt and pepper in bowl.Put half of the potatoes in the bottom of your crock, so they are slightly overlapping.Sprinkle half of your cheese over the potatoes.Add the rest of your potatoes and pour cream mixture over that.Sprinkle the remaining cheese on top.Cover and cook on low for 5-6 hours.Test potatoes with a fork to make sure they are cooked enough all the way to the bottom layer.

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