Crockpot Scalloped Potatoes
Ingredients
The potatoes
-
3
medium
Yukon Gold potatoes, peeled and sliced
-
2
medium
sweet potatoes, peeled and sliced
The seasoning
-
1½ to 2
teaspoons
Kosher salt
-
1 to 1½
teaspoons
freshly ground black pepper
The sauce
-
¼
cup
unsalted butter
-
¼
cup
finely diced yellow onion
-
¼
cup
all-purpose flour
-
2
cloves
garlic, minced
-
2
cups
nonfat milk
-
¼
teaspoon
freshly grated nutmeg
-
1
cup
freshly grated sharp cheddar cheese
-
2
teaspoons
chopped fresh thyme
-
¼
cup
freshly grated Parmesan cheese
Instructions
- Coat the inside of the slow cooker with cooking spray.
- Layer potato slices in the slow cooker, alternating between Yukon Gold and sweet potatoes, seasoning each layer with salt and pepper.
- Melt butter in a saucepan, add onion, and sauté until soft.
- Sprinkle flour over the onion and whisk until golden, then add garlic.
- Slowly pour in milk while whisking, cook until the sauce thickens, then stir in nutmeg, cheese, and thyme.
- Pour the sauce over the potatoes and gently jiggle the slow cooker.
- Cover with paper towels and the lid, then cook on HIGH for 2½ to 4 hours until potatoes are tender.
- Uncover, sprinkle with Parmesan, and cook on HIGH for an additional 10 minutes to crisp the top.
Nutrition Facts (estimated)
Servings
8
Calories
262
Total fat
12g
Total carbohydrates
31g
Total protein
10g
Sodium
20mg
Cholesterol
34mg
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