Crock Pot Mixed Potato Gratin
Miz Helen's Kitchen
Ingredients
2 tablespoons butter for the Crock Pot
6 to 8 large Yukon Gold potatoes, sliced
4 large sweet potatoes, sliced
2 cups heavy cream
1/4 cup butter, room temperature
2 tablespoons garlic, minced
1 tablespoon fresh sage, sliced
2 teaspoons thyme
1/4 teaspoons nutmeg
3 teaspoons salt
2 teaspoons pepper
2 cups Gruyere Cheese, Shredded
3/4 cup Parmesan Cheese
Directions
Butter the inside of the crock pot baking dish.
Peel and slice the potatoes, then layer them into the buttered baking dish of the crock pot.
In a medium size sauce pan heat the heavy cream, 1/4 cup butter, garlic, fresh sage, thyme, nutmeg, salt, and pepper, Bring to a rolling then remove from heat.
Stir to blend all the ingredients for the sauce.
Very slowly pour the sauce over the potatoes.
Top the potatoes with the cheese.
Place the lid on and lock the cooker. Cook on high for 3-1/2 hours. Keep warm until serving.
Garnish with fresh sage.