1 1/2 c heavy cream

3 cloves garlic, minced

1/2 tsp dried thyme

pinch of nutmeg

2 lbs russet potatoes, peeled and cut into 1/8″ thick slices

kosher salt and freshly ground black pepper, to taste

1 c shredded gruyere cheese

1/4 c freshly grated parmesan

1/2 tsp fresh thyme leaves

In a med saucepan, whisk together heavy cream, garlic, thyme and nutmeg over med 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 two more layers.

Cover and cook on HIGH 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.

8 servings