Slow Cooker Scalloped Potatoes

Step one: Place melted butter into slow cooker insert, rubbing all over bottom and sides.

Step two: Mix 6 tbsp Hoosier Hill Farm Heavy Cream Powder with 1 cup of water. Whisk this heavy cream with chicken broth, flour, and thyme in a measuring cup.

Step three: Arrange 1/3 of your sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of your grated gruyere cheese over the potatoes and add salt and pepper. Drizzle 1/3 of the cream mixture evenly over the layer.

Step four: Repeat step 3 with 2 more layers.

Step five: Press potatoes down firmly to make sure they are submerged. Cover slow cooker and cook on high for 4 1/2- 5 hours.

Step six: Remove the lid and let potatoes rest on low for 15 minutes. Sauce will thicken as it sits.

Step seven: Serve and enjoy!