Cheesy Scalloped Potatoes

By Addie

Recommended Hamilton Beach Product: For 6 Quart Slow Cookers

Ingredients

• 1/3 cup flour
• 1 cup chicken broth
• 1 (12 oz.) can evaporated milk
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 pounds red potatoes, sliced 1/4 inch thick
• 1 package (8 oz.) sharp cheddar cheese, shredded
• 1/2 cup Parmesan cheese, grated

Preparation

Step 1

Add flour to slow cooker crock. Gradually whisk in chicken broth, milk, salt and pepper. Stir in sliced potatoes.

Cover and cook 3 to 4 hours on HIGH or 6 to 7 hours on LOW.

Turn slow cooker to WARM. Remove cover; stir in 1 cup Cheddar cheese and Parmesan cheese. Sprinkle remaining 1 cup Cheddar cheese over top.

Replace cover and let stand 15 minutes before serving.