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.
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 138 (47%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 51.9mg||16 %|
|Sodium 223.7mg||8 %|
|Potassium 628.1mg||17 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 24.1g|
|Protein 13.9g||20 %|
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Calories per serving: 293
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