Slow-Cooker Scalloped Potatoes

Ingredients

YIELDS: 10

---

1 c. heavy cream or half and half

1/4 c. low-sodium chicken broth

1 pinch paprika

1/4 tsp. ground nutmeg

2 tbsp. fresh thyme leaves, plus more for garnish

2 tbsp. freshly chopped rosemary, plus more for garnish

2 tsp. garlic powder

3 lb. russet potatoes, sliced 1/4" thick

1/2 c. freshly grated Parmesan

2 1/2 c. shredded Gruyère

kosher salt

Freshly ground black pepper

Directions

PREP TIME: 0:15

TOTAL TIME: 4:45

---

1. In a large bowl, whisk together heavy cream (or half and half), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until combined.
2. Line bottom of a slow-cooker with a layer of potatoes, then top with 1/3 of cream mixture, 1/2 cup parmesan and 1/2 cup gruyère. Season with salt and pepper. Repeat until all ingredients are used up. Cover and cook on high for 4 hours.
3. Remove the lid, turn off heat, and let set 30 minutes. (Drain any grease.) Transfer to a bowl and garnish with more thyme and rosemary, then serve.