Slow Cooker Scalloped Potatoes

Post #2 from Thanksgiving 2017--these, unlike the last post, were more my style by far.  They were very good and rather easy.  It was nice to have a dish that I could just put on and let cook while I did everything else, so I definitely recommend it for when you have lots of other dishes/prep for a bigger dinner.  Or if you just want cheesy potatoes that you don't have to fuss to make!  I will give this a 9/10, only because I have sooooo many other cheesy potato recipes and I know these aren't quite as good as the 10's. (Again, this is the only pic I have with the "finished product".)

Link to original recipe: http://www.delish.com/cooking/recipe-ideas/recipes/a52475/slow-cooker-scalloped-potatoes-recipe/

Ingredients:

1 c. heavy cream

1/4 c. low-sodium chicken broth

1 pinch paprika

1/4 tsp. ground nutmeg

2 T. fresh thyme leaves

2 T. fresh rosemary leaves, freshly chopped

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

Instructions:

1. Whisk together heavy cream, chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder in a large bowl.

2. Line bottom of slow cooker with a layer of potatoes (use about 1/3 of the potatoes), then top with around 1/3 of the cream mixture, 1/3 of the Parmesan, and 1/3 of the Gruyère.

3. Repeat layering until all ingredients are used up.  Cover and cook on high for 4 hours.  

4. Remove lid and let set for 30 minutes prior to serving.  Enjoy!