Ingredients
Scale
- 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
Instructions
- In a medium saucepan, whisk together heavy cream, garlic, dried thyme, and nutmeg over medium heat until heated through, about 1–2 minutes.
- Add a layer of potatoes to a 4-quart slow cooker in an overlapping pattern and season with salt and pepper.
- Pour about 1/3 cup of the cream mixture over the potatoes and sprinkle with Gruyere cheese.
- Repeat layering potatoes, cream mixture, and Gruyere two more times.
- Cover and cook on high heat for 4–5 hours, or until the potatoes are tender.
- Sprinkle Parmesan cheese over the top, cover, and cook until melted, about 5 minutes.
- Remove the lid and let the potatoes rest for 15 minutes to allow the sauce to thicken.
- Serve garnished with fresh thyme if desired.
Notes
- Slice the potatoes evenly (about 1/8-inch thick) so they cook uniformly.
- Letting the potatoes rest after cooking helps the sauce thicken for a creamier texture.
- You can substitute Gruyere with Swiss or white cheddar if desired.
- Prep Time: 20 minutes
- Cook Time: 5 hours 20 minutes
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian