SLOW COOKER CHEESY SCALLOPED POTATOES

INGREDIENTS:

• 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

DIRECTIONS:

1. In a medium saucepan, whisk together heavy cream, garlic, thyme, and nutmeg over medium heat until heated through, about 1-2 minutes.

1. 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.
2. 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.
3. Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.
4. Serve, garnished with thyme, if desired.

NOTE :

” Please note that some meals are better to be prepared every once in a while because of some ingredients like meat, cheese, lot of sugar, fats..etc.
Having meals with these ingredients all the time may damage your health. ”