Eu simplesmente não posso dizer não às batatas quando elas são feitas assim.

Ingredients
6 large russet potatoes, peeled and thinly sliced
1 medium onion, finely chopped
1 pound bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 cup heavy cream
1 cup milk
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
Chopped fresh parsley for garnish (optional)
Directions
1. Lightly grease the slow cooker with butter.
2. Arrange a third of the potato slices in the bottom of the slow cooker. Top with a third of the finely chopped onion and a third of the crumbled bacon.
3. In a medium saucepan, melt the unsalted butter over medium heat. Stir in the flour until smooth.
4. Gradually whisk in the heavy cream and milk, bringing the mixture to a simmer.
5. Add the minced garlic, salt, and black pepper, continuing to cook until the sauce thickens, about 5 minutes.
6. Remove the saucepan from heat and stir in 1 1/2 cups of the shredded cheddar cheese, and 1/2 cup of the shredded mozzarella cheese until melted and smooth.
7. Pour a third of the cheese sauce over the potatoes in the slow cooker.
8. Repeat the layers twice more: potatoes, onion, bacon, and cheese sauce.
9. Sprinkle the remaining shredded cheese over the top.
10. Tampe e cozinhe em fogo baixo por 6-7 horas ou em fogo alto por 3-4 horas, até que as batatas estejam macias e o queijo borbulhe.