Horseradish Scalloped Potatoes

um. yes. make these.

3 pound red potatoes, washed and sliced (no need to peel, yay!)
2 cups heavy cream
3 tablespoons prepared horseradish (not the cream kind, the regular)
1/4 tsp nutmeg
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup shredded Parmesan cheese, optional


Scrub your potatoes and cut into 1/4-inch slices. spray crockpot with cooking spray. In a mixing bowl, combine the heavy cream, horseradish, nutmeg, salt, and pepper. Pour over the top of the potatoes. Stir.

Cover and cook on low for 6-8 hours, high for 4 hours, or until potatoes are fork tender. Garnish with shredded Parmesan.
(taken from a year of slow cooking book)

These are great. We had Parmesan crusted Tilapia and these potatoes. The sauce leftover was better than tartar sauce for the fish. Sadie used ketchup.