Ingredients:

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 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

Directions:

1. In a large bowl, whisk together heavy cream (or half and half), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until combined.

2. Line bottom of a slow-cooker with a layer of potatoes, then top with 1/3 of cream mixture, 1/2 cup parmesan and 1/2 cup gruyère. Season with salt and pepper. Repeat until all ingredients are used up. Cover and cook on high for 4 hours.

3. 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.

Bon Appetit!