Slow Cooker Cheesy Scalloped Potatoes

This crockpot version of scalloped potatoes is so EASY, creamy, tender and cheesy! And it frees up your oven space! From damndelicious.net.

Slow Cooker Cheesy Scalloped Potatoes

Ingredients:

1 1/2 cups heavy cream
3 cloves garlic, minced
1/2 teaspoon dried thyme
Pinch of nutmeg (if tolerated)
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 (if tolerated or use another kind of cheese)
1/4 cup freshly grated Parmesan (if tolerated)
1/2 teaspoon fresh thyme leaves


Directions:

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.

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.