Cook the bacon in a skillet over medium heat until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate to drain grease and reserve 2 tablespoons of bacon fat.

In a large mixing bowl, combine heavy cream, low-sodium chicken broth, paprika, ground nutmeg, and garlic powder. Whisk until smooth to create a rich cream mixture.

Layer half of the sliced potatoes in the bottom of the crockpot. Top with half of the cheeses and half of the cream mixture. Repeat with remaining potatoes, cheeses, and cream mixture.

Drizzle the reserved bacon fat over the layers.

Cover and cook on low heat for about 4 hours, until potatoes are tender.

For a crispy top, broil in the oven for 3-5 minutes after cooking, watching closely.

Let the potatoes rest for a few minutes before serving. Garnish with crispy bacon bits and fresh herbs if desired.