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In a medium saucepan, stir together heavy cream, garlic, thyme, and nutmeg and cook over medium heat until heated through, about 2 minutes. Set aside.
Arrange ⅓ of the potatoes in a layer in the bottom of a 5-6 qt slow cooker. Season with salt and pepper and pour 1 cup of the cream mixture over the potatoes. Top with ½ cup of the Gruyere cheese.
Repeat layers twice and cover and cook until potatoes are fork-tender, 4-5 hours on high.
Turn off slow cooker, top potatoes with remaining Gruyere and parmesan cheese. Cover and let stand until cheese has melted, about 5 minutes. Uncover and let sit 10 minutes for mixture to thicken. Enjoy!