Prep Time: 15 minutes
Cook Time: 6-7 hours
Three (3) large Russet potatoes
Two (2) cups of sharp cheddar, shredded
Three (3) tablespoons of butter
Three (3) cloves of garlic, minced
1 1/2 cups of milk -- I used almond milk
1/4 cup of flour
1/2 teaspoon of salt
1/4 teaspoon of pepper
Clean and thinly slice all of your potatoes. Set aside.
In a saucepan, melt the butter.
Toss the flour in and stir to create a roux.
Slowly pour in the milk while continuously stirring.
When this creamy sauce begins to thicken, slowly sprinkle 1 1/2 cups of cheese into the mixture.
Continuously stir the sauce while the cheese melts.
Once it is fully melted, set the cheese sauce aside.
In your slow cooker, line the bottom with potato slices.
Spoon in a few tablespoons of the cheese sauce and cover the potato slices.
Continue to layer the potato slices and the cheese sauce until you run out.
Cover the final layer of potatoes with a thick layer of the additional 1/2 cup of shredded cheese.
Cook on low for 6-7 hours (or on high for 4 hours), or until your potatoes are tender.