SLOW COOKER CHEESY SCALLOPED POTATOES

1 ½ cups heavy cream

3 cloves garlic, minced

½ 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

¼ cup freshly grated Parmesan

½ teaspoon fresh thyme leaves

In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.  Add a layer of potatoes to a 4-quart slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour ½ cup cream mixture over potatoes; sprinkle with Gruyere. Repeat with remaining potato slices, cream mixture and Gruyere to create 2 more layers.  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.  Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.  Serve, garnished with thyme, if desired.