Ingredients:

  • 2 cups (300g) carrots, peeled and sliced into rounds
  • 3 cups (450g) gold potatoes, peeled and cubed into ½ inch pieces
  • 2 cups (200g) cauliflower florets, bite-sized
  • 1 cup (150g) frozen peas
  • 1 cup (100g) frozen corn kernels
  • 4 oz (115g) cream cheese, softened and cubed
  • 2 cups (225g) sharp cheddar cheese, freshly shredded
  • ½ cup (120ml) heavy cream
  • 2 tbsp (28g) unsalted butter, melted
  • 1 tsp (5g) garlic powder
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Combine the sliced carrots, cubed potatoes, and cauliflower florets in a large mixing bowl.
  2. Toss the vegetables with the melted butter, garlic powder, smoked paprika, salt, and pepper until every piece is evenly coated.
  3. Transfer the seasoned vegetable mixture into the slow cooker.
  4. Place the cubed cream cheese on top of the vegetables and pour the heavy cream around the sides.
  5. Cover and cook on Low for 7 hours, until the potatoes are fork-tender.
  6. Stir in the frozen peas and corn, allowing the residual heat to warm them through.
  7. Fold in the shredded sharp cheddar cheese, stirring gently until the cheese is completely melted and the sauce is glossy and cohesive.