5 pounds Russet or Yukon Gold potatoes, peeled and quartered
2 cups water
2-4 cloves garlic
2 teaspoons kosher salt
1 stick (1/2 cup) salted butter
1-2 yellow onions, thinly sliced or chopped
1/4 cup dry white wine
kosher salt and black pepper
1 tablespoon chopped fresh thyme
8 sage leaves
kosher salt and black pepper
1/2 cup sour cream
1/2 - 1 cup heavy cream
1 1/2 cups shredded gruyere cheese
Directions
(see the link under the photo for alternate cooking methods)
In the bowl of your crockpot, combine the potatoes, water, garlic, and salt. Cover and cook on high for 4 hours or on low for 6-8 hours, until the potatoes are fork tender. Set the crockpot to low or warm.
Drain the potatoes, then add them back to the crockpot. Let sit, uncovered while you caramelize the onions.
Melt together 4 tablespoons butter and the onions in a large skillet over medium heat. Cook, stirring occasionally until softened, about 10 minutes. Add the wine and continue to cook another 5 minutes until the onions are deeply caramelized.
Add 4 tablespoons butter, the thyme, and sage, and season with salt and pepper. Cook another 2 minutes, then remove from the heat.
Mash the potatoes with a masher. Add the cream and sour cream, adding more cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir the onions in with the butter and cheese, cover, and cook another 15 minutes, or until the cheese is melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.
