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

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Whisk together the heavy cream, minced garlic, dried thyme, nutmeg, salt, and pepper in a bowl until well combined.
Lightly grease the inside of the slow cooker with butter or nonstick spray.
Arrange a layer of potato slices at the bottom of the slow cooker, slightly overlapping them.
Pour some of the cream mixture over the potatoes, then sprinkle with Gruyere and Parmesan cheese.
Repeat the layers—potatoes, cream, and cheese—until all ingredients are used, finishing with cheese on top.
Cover and cook on low for 4–5 hours, or until potatoes are fork-tender and the sauce is thick and bubbly.
Sprinkle fresh thyme leaves on top before serving for a fragrant finish.

Use Yukon Gold potatoes for a creamier texture if preferred.

Cook on high for 2–2½ hours if short on time, but the flavor and texture are best when cooked slowly.

For a crispy top, place the slow cooker insert under the broiler for 3–5 minutes before serving.

Mix Gruyere with sharp cheddar for a bolder flavor.

Add caramelized onions or crispy bacon for extra depth.

Store leftovers in the fridge up to 4 days or freeze up to 2 months.