Yield: 12 servings | Prep: 20 min | Cook: 5 hrs 20 min | Total: 5 hrs 40 mins

Ingredients

1 2/2 cup heavy cream

3 cloves garlic, minced

1/2 tsp dried thyme

Pinch nutmeg

2 pounds russet potatoes, peeled and cut into 1/8-inch slices

Kosher salt and freshly ground back pepper, to taste

1 cup shredded Gruyere cheese

1/4 cup freshly grated Parmesan cheese

1/2 tsp fresh thyme leaves (for garnish)

Instructions

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