I’ve made this a few times and it was amazing every time! I can’t wait to make it again!

Grease the inside of your slow cooker with olive oil to prevent sticking.

In a mixing bowl, combine the heavy cream, minced garlic, salt, and pepper.

Layer half of the sliced potatoes in the bottom of the slow cooker.

Sprinkle half of the Gruyère cheese over the potatoes.

Pour half of the cream mixture over the cheese.

Repeat the layers with the remaining potatoes, cheese, and cream mixture.

Cover and cook on low for 4-5 hours, or until the potatoes are tender.

About 30 minutes before serving, sprinkle the fresh herbs over the top.

Switch the slow cooker to high and cook uncovered for the last 30 minutes to allow the top to crisp up slightly.

Serve hot and enjoy!

For a more decadent version, add a layer of crispy bacon bits between the potato layers. If you’re looking for a lighter option, substitute half of the heavy cream with chicken or vegetable broth. You can also experiment with different cheeses like cheddar or fontina for a unique flavor. For a vegan version, use coconut milk and nutritional yeast instead of cream and cheese, and add a touch of smoked paprika for extra depth.