Slow Cooker Cheesy Scalloped Potatoes

• Vegetarian
• Gluten free

• Produce

  • 1 peeled and cut into thick 8-inch thick slices 2 pounds russet potatoes
  • 3 cloves Garlic
  • 1/2 tsp Thyme, dried
  • 1/2 tsp Thyme, fresh leaves

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 1 Pinch Nutmeg

• Dairy

  • 1 cup Gruyere cheese
  • 1 1/2 cups Heavy cream
  • 1/4 cup Parmesan

Found on damndelicious.net

Description

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

Directions

• In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes. 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. 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. Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits. Serve, garnished with thyme, if desired.