Cheesy Smoked Sausage and Potato Bake

Sausage: 1 lb (450g) smoked sausage or kielbasa, sliced into thick rounds
Potatoes: 2.5 lbs (1.1kg) russet or Yukon Gold potatoes, peeled and diced into bite-sized cubes
Cheese: 2.5 cups freshly shredded sharp cheddar cheese (divided)
Dairy: 1 cup heavy cream and 4 oz cream cheese (softened)
Aromatics & Seasonings: 1 small yellow onion (diced), 3 cloves garlic (minced), 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika
Broth: 1/2 cup low-sodium chicken broth

Prep the Slow Cooker: Lightly grease the inside of the slow cooker with a bit of butter or non-stick cooking spray.
Layer the Potatoes and Sausage: Place the diced potatoes and sliced smoked sausage into the slow cooker, tossing them together so they are evenly distributed. Add the diced onion and minced garlic.
Season: Sprinkle the salt, black pepper, garlic powder, and smoked paprika evenly over the potatoes and sausage.
Add Liquid and Cream Cheese: Pour the chicken broth around the edges. Dot the top with cubes of softened cream cheese and pour the heavy cream evenly over everything.
Slow Cook: Cover with the lid and cook on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours) until the potatoes are completely tender and fork-soft.
Melt the Cheese: Once cooked, gently stir everything together so the cream cheese melts into a rich sauce coating the potatoes and sausage. Sprinkle 2 cups of the shredded sharp cheddar cheese over the top, cover for 10 minutes until melted and bubbly, and garnish with the remaining cheese before serving.

Potato Selection: Use Yukon Gold potatoes instead of Russets if you want a buttery, naturally creamy texture that holds its shape well during long slow-cooking without turning overly mushy.
Sausage Browning: For an extra layer of depth and savory flavor, quickly sear the sliced smoked sausage in a skillet for 2 minutes per side before adding them into the slow cooker.
Preventing Curdling: When cooking with heavy cream and high heat in a slow cooker, ensure your cream is at room temperature before pouring it in, or stir it in during the last hour of cooking to keep the sauce silky and smooth.