Whisk the eggs, heavy cream, thyme, kosher salt, pepper, nutmeg, and cayenne together in a large bowl then set aside.
Peel the potatoes then slice into 1/8-inch rounds.
Shingle the potatoes, barely overlapping, in a single layer in the slow cooker then sprinkle the first layer with salt and pepper.
Again shingle another layer of potatoes then sprinkle this layer with some Parmesan cheese. Repeat layers, alternating salt & pepper layers with Parmesan cheese layers, until the slow cooker is full or the potatoes run out.
After you have layered all the potatoes pour the egg mixture over the top.
Place the lid on the slow cooker and cook on HIGH for 3 hours.
Turn off the heat and allow to sit 20 minutes before serving.
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