Though the slow-cooker will make smooth, creamy cooked potatoes, If you like the top of your scalloped potatoes a little crispy, you can pop the complete slow-cooker insert (if it’s oven-safe, of path!) into the oven, or scoop the whole thing into a huge baking dish and broil for 3-five minutes.
Freshly ground black pepper
- In a large bowl, whisk together heavy cream (or half and a 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 1/3 of the 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.
- Remove the lid, turn off the heat, and let sit 30 minutes. (Drain any grease.) Transfer to a bowl and garnish with more thyme and rosemary, then serve.