Slow Cooker Cheesy Scalloped Potatoes

Ingredients

• 1 1/2 cups heavy cream
• 3 cloves garlic (minced)
• 1/2 teaspoon dried thyme
• Pinch of nutmeg
• 2 pounds russet potatoes (peeled and cut into 1/8-inch thick slices)
• Kosher salt and freshly ground black pepper (to taste)
• 1 cup shredded Gruyere cheese
• 1/4 cup freshly grated Parmesan
• 1/2 teaspoon fresh thyme leaves

Steps

1. 1

   In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.

2. 2

   Add a layer of potatoes to a 4-qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with Gruyere. Repeat with remaining potato slices, cream mixture and Gruyere to create 2 more layers.

3. 3

   Cover and cook on high heat for 4-5 hours, or until potatoes are tender. Sprinkle with Parmesan. Cover and cook until melted, about 5 minutes.

4. 4

   Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.

5. 5

   Serve, garnished with thyme, if desired.