Ingredients
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1 1/2 lbs russet potatoes
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1 1/2 lbs sweet potatoes
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3 tbsp flour
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2 cups fat-free half and half
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1 tsp dried thyme
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1/8 tsp nutmeg
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1 tbsp minced garlic
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1 cup shredded Gruyère cheese
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1 cup shredded Cheddar Cheese
Steps
1
Peel and slice the russet potatoes into ⅛-inch-thick slices. Peel and slice the sweet potatoes into ¼-inch-thick slices. In a large bowl, toss all of the potato with flour, salt (in moderation), and pepper. In another bowl, stir together the half and half, thyme, nutmeg, and garlic.
2
Spray the inside of a 4-quart slow cooker with cooking spray. Arrange one-third of the potatoes in a layer, overlapping slightly. Top with one-third of the half and half mixture and ⅓ cup each of Gruyère and Cheddar. Repeat this layering 2 more times, ending with a layer of cheese.
3
Cover and cook on low 6 hours, until the potatoes are soft. Remove from the heat and let stand 15 min. before serving.
