Slow-Cooker Scalloped Potatoes
So far autumn feels like summer (not that I’m complaining) but the other day it almost felt like sweater season. Almost. So I pounced. I busted out the slow cooker and dove into potatoe-y heaven with melted delicious cheese. I’m all over healthy eating and staying fit but there’s something so tempting about hiding away in an over-sized sweater; am I alone here?
2 Cups milk (I used 2%)
2 tbsp whole wheat flour
1 tsp Dijon mustard
½ tsp salt, plus more
¼ tsp pepper, plus more
5-6 sprigs fresh thyme
3 Cloves garlic, crushed
6 Medium russet potatoes, skin on, cleaned and sliced thinly (1/8 inch)
1 Small onion, very thinly sliced
½ Cup grated old cheddar
Whisk together the milk, flour, Dijon, salt, pepper, thyme and garlic together in a saucepot and bring it to a boil over medium-high heat; let the sauce boil until thickened.
Lightly spray your crockpot with cooking spray (or oil or butter).
Meanwhile, place a thin layer of half of the potatoes in an even layer across the bottom of the crockpot.
Top the potatoes with an even layer of the onion; season with salt and pepper.
Cover the onion with the remaining potatoes (reserve the prettiest slices for the top).
When the milk sauce has thickened, discard the thyme sprigs and then pour the sauce evenly over the potatoes.
Cook in the crockpot, covered on low for 8 hours.
Just before serving, top evenly with the cheddar and return the lid to the crockpot until the cheese has just melted.
- I tend to leave the thyme stems in just because I love how it looks 🙂
- Go with whatever potatoes you have on hand.
- Gruyere or Swiss cheese would work in place of cheddar.