2 lbs russet potatoes, peeled and cut into 1/8th inch slices
Salt & pepper
1 ½ cup Buholzer Brothers Gouda Cheese, shredded
¼ cup Parmesan, freshly grated
Salt and pepper to taste
In a medium sized saucepan, add heavy cream, garlic, thyme and nutmeg. Whisk together over medium-high heat for two minutes.
In a 4qt slow cooker, add just enough cream mixture to coat the bottom. Add a layer of sliced potatoes, overlapping them as you go around the crockpot covering the whole surface. Season with salt and pepper. Pour another layer of cream mixture over potatoes and sprinkle with Gouda cheese. Repeat with remaining ingredients for two more layers.
Cover slow cooker and cook on high for 4-5 hours or until potatoes are fork tender. Sprinkle with parmesan and let cook 5 more minutes.
Turn off heat, uncover and let stand, allowing sauce to thicken. Serve warm and let guests’ season with salt and pepper to taste.
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