Slow Cooker Jalapeno Scalloped Potatoes

Slow Cooker Jalapeno Scalloped Potatoes 6 pounds russet potatoes, peeled 1-2 jalapenos, minced 1 cup shredded Parmesan cheese 1 teaspoon chili powder 1 teaspoon salt ½ teaspoon black pepper 4 cloves garlic, crushed 2 cups heavy cream 2 cups shredded cheddar cheese Slice the potatoes into thin slices. Place them in a large mixing bowl and toss together with jalapenos, Parmesan cheese, chili powder, salt, pepper, garlic, and heavy cream. Pour potatoes into a slow cooker. Cover with lid and cook on high 3-4 hours, or low for 7-8 hours. During the last hour of cooking, sprinkle cheddar cheese over potatoes. Cover and continue cooking for the remaining hour.