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Butter the inside of a 4-quart slow cooker.
Make a custard mixture by whisking the eggs, cream, thyme, salt, pepper, nutmeg, and cayenne together in a bowl.
Set up an assembly line with all your ingredients on the counter: cutting board with peeled potatoes, knife or mandolin, salt and pepper, Parmesan cheese, buttered crock.
Slice one potato about 1/8 inch thick. Shingle, barely overlapping, the potatoes in a single layer in the slow cooker. Sprinkle the first layer with salt and pepper. Again shingle, barely overlapping, the potatoes in a single layer. Sprinkle the this layer with Parmesan cheese. Repeat this, slicing potatoes as needed and alternating salt & pepper layers with Parmesan cheese layers until the crock is full or the potatoes run out.
After you have layered all the potatoes pour the custard mix over the top. Slide you fingers down the sides of the crock and shuffle the layers so the custard fills in a little.
Cover the slow cooker with foil then place on the lid making an airtight seal. Cook on HIGH for 3 hours.
Turn off the heat and allow to sit 20 minutes before serving.
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