My husband absolutely adored this meal and gave it a flawless 5-star rating! He insists I keep the recipe exactly as it is.

1. In a medium saucepan over medium heat, melt the butter. Add the onion and garlic, cooking until softened and fragrant.

2. Stir in the flour and cook for about 1 minute. Slowly whisk in the heavy cream and milk, stirring constantly until the sauce thickens.

3. Remove from heat and mix in the cheddar and mozzarella cheeses until fully melted and smooth. Season with salt and pepper.

4. In your slow cooker, layer half of the sliced potatoes, half of the cheese sauce, and half of the crumbled bacon.

5. Repeat the layering with the remaining potatoes, cheese sauce, and bacon.

6. Cover and cook on low for 6–7 hours, or until the potatoes are tender.

7. Just before serving, sprinkle with chopped chives or green onions for a fresh pop of flavor and color.

Variations & Tips:

• Add some heat by stirring diced jalapeños or a pinch of cayenne into the cheese sauce.

• For a vegetarian option, omit the bacon and add sautéed mushrooms or bell peppers.

• Try swapping the cheeses for Gruyère or Monterey Jack to make it your own classic creation.