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PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/crockp...

Ingredients
▢3 lb Yukon gold potatoes (peeled and thinly sliced -- preferably with a mandolin)
▢2 cups heavy whipping cream
▢½ cup low sodium chicken broth
▢1½ tablespoon corn starch
▢2½ teaspoons salt
▢2 cloves garlic (minced)
▢1 teaspoon dried parsley
▢½ teaspoon dried thyme
▢¼ teaspoon black pepper
▢1½ cups shredded mozzarella or Gruyere cheese
▢2 tablespoons grated Parmesan cheese

Instructions
Lightly grease a 3-4 quart crockpot.
Thinly slice potatoes (ideally with a mandolin) and place in the prepared slow cooker.
In a large glass measuring cup, stir together cream, broth, corn starch, salt, garlic, parsley, thyme and pepper.
Pour the sauce over the potatoes in the crockpot and put the lid on.
Cook on low for 4 hours. Stir gently (the top layer may look a little brown if it has not been covered in sauce -- that is okay! Just give them a stir) and top with mozzarella and Parmesan cheese.
Put the lid on, turn the slow cooker to high and cook an additional 1-1.5 hours until potatoes are tender (you can also cook on low, but it may take longer for the sauce to thicken).