Just when you thought you'd tried potatoes every which way; happily along comes an awesome recipe to make you think again.  While potatoes don't mind being kept simple, they really come into their own when dairy gets involved.  Cheese, milk and cream are really good with potatoes, and with a bit of preparation, that workaday staple becomes something pretty special.  
This recipe has more than a nod to the French classic Dauphinoise potatoes but is a simplified and more family-friendly version that kids will love. 
Dauphinoise potatoes
4-6
20 minutes
3 hours
2 hours 20 minutes
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.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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