Whenever I know that I am hosting the family dinner, I will get these all prepared the night before. That way, I’m not stuck trying to get these ready along with everything else. I just pull them out and let them sit at room temperature for about an hour or so before putting them in the crock pot. That way, they aren’t trying to cook off the cold from the refrigerator. They always turn out superbly, and I have the extra time I need to work on what else has to be done around the house. Check out what they are saying about this recipe over at Spend With Pennies:
“Followed the recipe step by step, delicious!”
This is a great starter recipe if you like to play around and do your own thing. It’s also perfectly delicious just the way it is!
Ingredients
6 large potatoes, peeled and thinly sliced
1 onions thinly sliced
5 tablespoons Land O’ Lakes butter
2 cloves garlic
5 tablespoons Gold Medal flour
2 cups milk
2 cups Swanson chicken broth
½ teaspoon each pepper, thyme and poultry seasoning
¼ teaspoon seasoning salt
1 teaspoon dry mustard powder
2-3 cups cheese (use your favorite, I love sharp cheddar and Gruyere)
Instructions
Melt butter in a saucepan on the stove. Add garlic. Add in flour and stir until blended. Let cook 1 minute.
Pour in milk while whisking and continue to whisk until incorporated and no lumps remain. Add in chicken broth and seasonings. Stir over medium heat until thick and bubbly.
Spray inside of slow cooker with cooking spray. Layer ⅓ of potatoes, ½ of onions and 1 cup of sauce. Repeat layers ending with the remaining potatoes & sauce.
Cook on high 4-5 hours. Sprinkle with cheese, turn off slow cooker and cover to allow cheese to melt.
Once done potatoes can be kept on warm for up to 2 hours. To thicken up sauce (if required) turn off slow cooker for about 20 minutes before serving.
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Quick Tip: Make ahead of time and re-heat the day you need them.
Thanks again to Spend With Pennies for this classically cheesy recipe.