Slow Cooker Scalloped Potatoes
This side uses the slow cooker and frees up your oven (and kitchen heating).
Equipment
- Slow Cooker (6+ quart)
Ingredients
- 6 large potatoes, thinly sliced, skin on is ok or peel if you wish
- 1 onion, thinly sliced
- 5 tablespoons butter
- 2 cloves garlic, minced
- 5 tablespoons all purpose flour
- 2 cups milk
- 2 cups chicken stock
- ½ teaspoon black pepper
- ½ teaspoon thyme
- ¼ teaspoon seasoning salt
- 1 teaspoon mustard powder
- 3 cups Cheddar cheese, shredded
Instructions
- Melt butter in a saucepan on the stove. Add garlic. Add in flour and stir until blended. Let cook 1 minute.
- Pour in milk while whisking and continue to whisk until incorporated and no lumps remain. Add in chicken broth and seasonings. Stir over medium heat until thick and bubbly. Remove from heat.
- Grease the inside of your slow cooker with some butter. Layer ⅓ of potatoes, ½ of onions, 1 cup cheese and 1 cup of sauce. Repeat layers ending with the remaining potatoes, sauce & cheese.
- Cook on high 5-6 hours or until potatoes are tender. Once done, potatoes can be kept on warm for up to 2 hours. To thicken up sauce (if required) turn off slow cooker for about 20 minutes before serving.
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