2 pounds russet potato, thinly sliced 1/8"
1 cup heavy cream
1 cup evaporated milk
1 tablespoon cornstarch
4 cloves garlic, minced into a paste
2 teaspoons fresh thyme, finely chopped
1/2 cup powdered parmesan
1.5 teaspoons salt
pepper to taste
Make a slurry by mixing half the heavy cream with cornstarch. Be sure to fully incorporate cornstarch into the cream, avoiding any lumps.
Put slurry into a 6-quart slow cooker with remaining heavy cream, evaporated milk, garlic, thyme, salt and pepper, then mix well.
Add in potatoes and gently mix together. Be sure to arrange the potatoes so that they are all laying flat and press them into the liquid using the palm or your hand. Have just enough liquid so that the potatoes aren't completely submerged but even with the top of the potatoes.
Sprinkle parmesan cheese evenly on top and cook on high for 3 hours.
Partially open lid and allow to set for 30 minutes. This is an important step for liquid to cool and thicken.
Serve and be merry.