Slow Cooker Potato Casserole

Ingredients:

• 1.1 kg potatoes, peeled and cut into 0.5 cm thick slices (about 5 tubers)
• 1 tablespoon unsalted butter, room temperature
• 1 cup heavy cream
• 3/4 cup lightly salted chicken broth
• 4 tbsp. premium flour
• 1 tbsp fresh thyme leaves, lightly chopped
• 170 g grated Gruyere (about 2 cups)

Preparation:

1. Grease the inside of a 6-quart slow cooker bowl with a thin layer of butter, covering the bottom and coming 2 inches up the sides.
2. In a 2-cup measuring cup, combine cream, broth, flour, and thyme.
   
   Arrange one-third of the sliced ​​potatoes in an even, slightly overlapping layer in the bottom of a slow cooker bowl. Sprinkle the potatoes with one-third of the Gruyere and add 3/4 teaspoon of salt and a pinch of freshly ground black pepper. Spread one-third of the cream mixture evenly over the top. Repeat with two more layers of potatoes, Gruyere, salt, pepper, and cream mixture.
3. Press the potatoes firmly to ensure they are submerged in the cream. Cover the slow cooker and cook on high until the potatoes are tender and the sauce has thickened, 4 to 5 hours. Remove the lid and let the potatoes rest for 15 minutes. The sauce may seem thin at first, but it will thicken as it cools.