OFN Staff Favorite

• 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 pounds Russet potatoes, sliced 1/4-inch thick

• 1/2 C freshly-grated Parmesan

• 2 1/2 C shredded Gruyère

• Kosher salt

• Freshly ground black pepper

 In a large bowl, whisk together heavy cream (or half and half), chicken broth, paprika, nutmeg, thyme, rosemary and garlic powder until combined. Line bottom of a slow-cooker with a layer of potatoes, then top with one-third of the cream mixture, 1/2 C Parmesan and 1/2 C Gruyère. Season with salt and pepper. Repeat until all ingredients are used. Cover and cook on high for 4 hours. 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.

Know a Good Recipe? Send in your favorite recipe to share with our readers. Mail them to: PO Box 1319, Lebanon, MO 65536; fax them to: 417-532-4721; or email them to: [email protected]


Please enter your comment!
Please enter your name here