Slow Cooker Scalloped Potatoes recipe
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Ingredients
- cooking spray 5 large russet potatoes, halved and thinly sliced salt and ground black pepper to taste 6 tablespoons butter ½ cup all-purpose flour 4 cups milk 4 tablespoons chopped garlic 1 (16 ounce) package shredded sharp Cheddar cheese
Nutrition Info
- 576.1 caloriescarbohydrate: 54.5 gcholesterol: 91.5 mgfat: 29.9 gfiber: 3.2 gprotein: 23.9 gsaturatedFat: 18.9 gservingSize: -sodium: 490.4 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Scalloped Potatoes
Directions
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Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.
Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.
Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.
Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.