Slow Cooker Scalloped Potatoes | RICARDO

Ingredients

• 2 cups (500 ml) 35% cream
• 1 can 13 oz (370 ml) evaporated milk
• 2 cloves garlic, peeled and halved
• 8 cups (2 litres) Russet potatoes, peeled and thinly sliced on a mandolin (about 8 to 10 potatoes)
• Salt and pepper