3lb1.5 kg BCfresh White Potatoes, peeled and thinly sliced (about 1/8 inch/5 mm thick)
1 1/4cups300 mL 35% whipping cream
1/4cup60 mL milk
2tbsp30 mL all-purpose flour
1 1/2tsp7 mL salt
1/2tsp2 mL pepper
1large onionthinly sliced
1cup250 mL shredded Gruyère cheese
1/2cup125 mL grated Parmesan cheese
2tbsp30 mL finely chopped fresh parsley
Lightly oil insert of 6-quart slow cooker. Whisk together cream, milk, flour, salt and pepper. Layer 1/4 each of the potatoes, onion, Gruyère, Parmesan and cream mixture in slow cooker; repeat three more times, ending with cream mixture.
Cover and cook for 4 to 5 hours on High or until potatoes are tender. Let stand for 30 minutes. Sprinkle with parsley.
For even more decadent scalloped potatoes, top with crumbled, cooked bacon.