Scalloped Potatoes

By draingal

Ingredients

• 2 lbs. red potatoes, sliced 1/4 inch thin
• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• 3 tsp. fresh thyme leaves
• 8 tbsp. unsalted butter
• 6 tbsp. flour
• 2 1/2 cups half and half
• 2 tsp. salt
• 1 tsp. ground black pepper
• 1 cup parmesan cheese

Preparation

Step 1

Rub 2 tbsp. of the butter inside the slow cooker.
In a sauce pot, melt the remaining butter over medium heat; whisk in the flour, and cook for 2 minutes.
Slowly whisk in the half and half and cook until slightly thickened. Season with the salt and pepper.
Place a layer of potatoes in the bottom of the slow cooker, add a little of the onion, garlic, thyme leaves, and parmesan cheese. Repeat, ending with the parmesan cheese.
Pour the sauce over the potatoes and cook on low for 7 hours.