It ain’t easy bein’ cheesy (unless we’re talking about these scalloped potatoes)…
TOTAL TIME: 4:45
1 1/2 c. half-and-half1/2 c. chicken broth1 tbsp. paprika1 tbsp. nutmeg2 tbsp. fresh thyme, chopped2 tbsp. fresh rosemary, chopped2 tbsp. garlic powder3 lb. russet potatoes, sliced ¼ inch thick1 1/2 c. freshly grated Parmesan1 1/2 c. grated Gruyèrekosher saltFreshly ground black pepper
In a large bowl, pour half-and-half, chicken broth, paprika, nutmeg, thyme, rosemary and garlic and stir to combine.Cover the bottom of a crockpot with a layer of potatoes, then top with 1/3 of cream mixture, 1/2 cup parmesan and 1/2 cup of gruyère. Layer to the top with remaining potatoes, cream sauce and cheeses, then season with salt and pepper. Cover and cook on high for 4 hours.Remove the lid, turn off heat, and let set 30 minutes. Transfer to a bowl and garnish with more thyme and rosemary, then serve.