Ingredients
5 – 6 medium potatoes, peeled and sliced ¼ “ thick
½ cup onion, minced
3 Tbl. butter
3 Tbl. flour
2 cups milk
4 oz. smoked gouda, shredded
4 oz. sharp cheddar, shredded
3 Tbl. parmesan cheese, grated
salt and pepper
cooking spray
Instructions
5 – 6 medium potatoes, peeled and sliced ¼ “ thick
½ cup onion, minced
3 Tbl. butter
3 Tbl. flour
2 cups milk
4 oz. smoked gouda, shredded
4 oz. sharp cheddar, shredded
3 Tbl. parmesan cheese, grated
salt and pepper
cooking spray
Instructions
- Coat the interior of the slow cooker crock with cooking spray. Evenly layer the potatoes with the onions. Sprinkle each layer with a pinch of salt and pepper.
- In a medium sauce pan, melt the butter over medium heat. Add the flour and cook for 1 minute, until the butter is completely absorbed. Slowly add the milk and heat for 3 – 5 minutes, or until slightly thickened. Do not allow the sauce to boil. Remove from heat and add all three cheeses at once. Stir until the cheeses have melted.
- Pour the cheese sauce over the potatoes. Cook the mixture on high for 2 - 3 hours and then reduce the temperature to low. Cook for an additional hour, or until the potatoes have completely softened.