Slow Cooker Cheesy Scalloped Potatoes
Ingredients
- 2 pounds gold potatoes, peeled and into 1/8 inch slices
- 1 1/2 cups heavy cream
- 3 cloves garlic, minced
- pinch nutmeg
- salt and pepper
- 1 tsp fresh thyme
- 1 cup shredded gruyere cheese
- 1/4 cup grated parmesan cheese
Instructions
- In a small saucepan, combine the heavy cream, garlic, thyme, nutmeg, salt and pepper. Cook until heated through, about 2-3 minutes.
- Grease the slow cooker. Make a layer of potatoes, slightly overlapping them to cover the bottom. Season lightly with salt and pepper. Pour 1/4 of the sauce on top. Sprinkle 1/4 of the gruyere cheese. Repeat the layers, ending with the remaining gruyere cheese.
- Cover and cook on high for 4-5 hours, or until potatoes are tender. Sprinkle with parmesan. Cover and cook an additional 5 minutes.
- Let sit for 15 minutes before serving to let the sauce thicken.
- Sprinkle with fresh thyme and black pepper.