• Peel potatoes and slice 1/4-inch thick with a mandolin or chef’s knife.
• Cover sliced potatoes with water in a large bowl while you make the sauce.

Make the Sauce

• To a saucepan over medium-high heat, add water and chicken base. Whisk together, then whisk in heavy whipping cream.
• Mixture should be getting hot at this point. Sprinkle in the parmesan cheese while whisking constantly.
• Add half of the shredded cheddar, one handful at a time, whisking continuously. Mixture should be boiling by now. Turn heat down to low and simmer for 2 minutes, whisking occasionally. Remove from heat and set aside.

Assemble

• Spray the crock of the slow cooker with non-stick cooking spray.
• Add a single layer of sliced potatoes to the bottom of the crock pot. Season to taste with garlic salt and pepper.
• Add a layer of shredded cheese.
• Ladle on a layer of cheese sauce, enough to where you can’t see the potatoes.
• Repeat these layers 2 more times, ending with cheddar cheese.
• Cover the slow cooker and cook on High for 3-4 hours, or until potatoes are fork tender.

  TIP - You may need to skim some extra liquid off the top due to the amount of steam that is created while cooking.