Ingredients

The following ingredients have 8 Servings
  • 4 large yukon gold potatoes (sliced in 1/4" slices)
  • 1 large onion (sliced in 1/4" slices)
  • 6 tablespoon unsalted butter
  • 4 tablespoons flour
  • 2 cups whole milk
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 2 cups shredded cheddar cheese

Instruction

  • Spray the crock pot generously with non stick cooking spray.
  • Slice the potatoes in 1/4 inch slices and layer in the bottom of the crock pot, alternating them with slices of onion.
  • In a skillet, melt the butter and flour over medium low heat, whisking constantly. Cook for 2-3 minutes while whisking.
  • SLOWLY pour the milk in while continuing to whisk.
  • Remove from heat and stir in the cheese.
  • Pour the cheese mixture over the potatoes and shake the crock pot to let it sink into all the crevices.
  • Place a layer of paper towels over the top (under the lid) and cook on high for 3-4 hours.
  • Turn the heat off and let the potatoes sit for 10 minutes.