Start by peeling and slicing your potatoes into even rounds. Uniform slices help them cook evenly and turn perfectly tender. Slice the kielbasa into thick coins, releasing that smoky aroma that already hints at what’s to come.

In a large bowl, whisk together the heavy cream, sour cream, melted butter, garlic, salt, pepper, and paprika. This mixture should smell rich and savory, with just a gentle warmth from the spices.

Lightly grease the crockpot insert, then layer half of the potatoes on the bottom. Sprinkle with some onion, add half the kielbasa, and a generous handful of cheese. Pour over a portion of the cream mixture, letting it seep into the layers.

Repeat the layers with the remaining potatoes, onions, kielbasa, cheese, and cream mixture. Use a spatula to gently press everything down so it’s evenly distributed.

Cover and cook on low for 5–6 hours or high for 3–4 hours. You’ll know it’s ready when the potatoes are fork-tender and the top looks irresistibly creamy and bubbly.

Let the dish rest for about 10 minutes before serving. This helps the sauce thicken slightly and makes each scoop hold together beautifully.