Tuesday, November 26, 2013

Slow Cooker Scalloped Potatoes

It's Thanksgiving time again, which means wanting to make all the food, but really not having enough time to do so. If you remember, last year I made cheddar and cranberry cream cheese biscuits and a leftover Thanksgiving pizza. This year, I'll be making my (in)famous hash brown casserole, a holiday couscous salad, homemade stuffing, and these incredibly decadent slow cooker scalloped potatoes. I adapted this recipe from An Oregon Cottage and it makes an entire 4-quart crockpot full of cheesy potatoey goodness. Enjoy!

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.