Slow cooker cheesy garlic scalloped potatoes

By á-34663

6 to 8 servings

Ingredients

• 3 T butter
• 1/4 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 cup milk
• 3 cloves garlic, minced
• 1 1/2 c shredded cheese
• 8 med potatoes, peeled and sliced thin
• 1/2 large onion

Preparation

Step 1

Make the cheese sauce: melt the butter in a medium saucepan. Stir the flour, salt, and pepper. Gradually add the mil, whisking over medium heat until the sauce is thickened and bubbly. Add the garlic and 1 cup of the cheese, stirring to melt. Remove from burner and set aside.

Butter the crock of a 4 to 6 quart slow cooker. Layer half of the potatoes evenly on the bottom, and sprinkle all of the diced onions over the potatoes. Pour half of the cheese sauce over the layers, spreading as needed to cover all the potatoes.

Repeat with remaining potatoes and cheese sauce. Sprinkle the remaining 1/2 cup of cheese over the top. Can be made up to a day in advance and refrigerated at this point before cooking. Start for 1 hour on high first if cooking on low.

Cover and cook on low 6 to 7 hours or on high for 4 hours.