Categories: Comfort Food, Crockpot, January2013, Potatoes, Slow Cooker, Try this

Ingredients

• 3 pounds of Potatoes (1360 g), washed and sliced to about 1/8"-1/4" I kept the skin on but you can peel your potatoes if you please.
• 3.5 cups (590ml) Heavy Whipping Cream
• 1.5 teaspoons (8g) Sea Salt (based on how salty your cheese is)
• 1/2 teaspoon (1g) freshly grated Nutmeg (or 1/4 teaspoon of dry nutmeg)
• 1 teaspoon (2g) freshly grated Black Pepper
• 2 cups (170g) grated extra sharp Cheddar Cheese
• 1 cup (80g) freshly grated Parmigiano Reggiano cheese

Directions

1. In large bowl, combine heavy cream, salt, nutmeg, black pepper. Stir well. Add potato slices and gently stir to coat potatoes with cream mixture.

2. In small bowl, combine grated cheeses.

3. Spray or add thin layer of oil on inside of crock pot. In three parts, layer potatoes and cheese. **refer to step-by-step photographs

4. After layering of potatoes and cheese is finished, pour left over cream mixture evenly over potatoes.

5. Cook on high for 6-8 hours, gently stirring 3 times every 2 hours. When stirring, with wooden spoon, gently scrape the edges inside the slow cooker free of the cheese. When finished stirring, press potato slices down evenly into the cheese sauce.

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