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.
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