Scalloped Potatoes

Peel, wash, and thinly slice the potatoes. Shred the cheddar and Gruyere cheeses.

In a large bowl, combine the cream of chicken soup, heavy cream, dried minced onion, and garlic powder.

Season the cream mixture with salt and pepper, then stir in about half of the shredded cheddar and Gruyere cheeses.

In a greased slow cooker, arrange half of the sliced potatoes in an even layer. Season with salt and pepper.

Pour and spread half of the creamy cheese sauce over the potatoes.

Repeat with a second layer of the remaining potatoes, more salt and pepper, and the rest of the sauce.

Place a paper towel over the top of the slow cooker, stretching it beyond the edges, and then place the lid on top to catch condensation.

Cook until the potatoes are tender and can be easily pierced with a knife. (Cook time will vary depending on high or low setting).

Once tender, remove the lid and paper towel. Sprinkle the remaining cheddar and Gruyere cheeses over the top.

Replace the lid to allow the cheese to melt. Unplug the slow cooker and let the dish rest for about 30 minutes to set up before serving.

Garnish with fresh parsley and serve.