Slow Cooker Scalloped Potatoes



5 lb. yellow-fleshed potatoes, peeled and cut in scant 1/4-inch thick rounds
1 bulb fennel, trimmed, cored and thinly sliced
1 tbsp chopped fresh thyme
3 cloves garlic, minced
2 tsp salt
1/2 tsp pepper
1 cup whipping cream 355
2 tbsp potato starch or flour
1 cup Gruyere cheese
3 strips bacon, chopped

1. In large bowl, gently toss together potatoes, fennel, thyme, garlic, salt and pepper until well combined. In small bowl, whisk cream with potato starch until smooth.
2. In lightly greased slow cooker, layer half of the potato mixture. Sprinkle with one- quarter of the Gruyere and half of the bacon. Pour in half of the cream mixture. Top with remaining potato mixture, another quarter of the Gruyère and the remaining bacon and cream mixture.
3. Cover and cook on high until potatoes are tender, about 4-1/2 hours. Turn off slow cooker; sprinkle with remaining Gruyere. Cover and let stand until cheese is melted and some of the liquid has absorbed, about 15 minutes.

Yield: 16 servings

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