Ingredients
4 tbsp. butter
4 tbsp. flour
2 1/2 c. whole milk
1 tsp. garlic powder
kosher salt
Freshly ground black pepper
1 1/2 c. grated white cheddar
1 1/2 c. freshly grated Parmesan, divided
Cooking spray, for Crock-Pot
2 lb. Russet potatoes, peeled and sliced into 1/2" rounds
1 tbsp. parsley, finely chopped
Preparation
Step 1In a medium sauce pan over medium heat, melt butter. Add flour and cook 1-2 minutes until no longer raw, whisking frequently. Add whole milk and whisk again. Bring to a simmer and let bubble until thickened slightly, 3-4 minutes. Season with garlic powder, salt, and pepper and remove from heat. Whisk in cheddar and 1/4 c parmesan and whisk until smooth.Step 2Spray the bowl of your Crock-Pot with nonstick cooking spray. Add a small spoonful of cheese sauce on the bottom of Crock-Pot bowl. Create your first layer of sliced potatoes, overlapping them slightly, until a completer layer is formed. Spoon over more cheese sauce (about a 1/4 c) and sprinkle with about 2 tablespoons of the remaining parmesan. Continue layering until all potatoes, cheese sauce, and parmesan are used, ending on parmesan.Step 3Place slow cooker on high and cook until potatoes are tender, 2 1/2 to 3 hours, checking halfway to make sure the potatoes aren’t burning. When finished, remove Crock-Pot insert if oven friendly and broil if desired. Garnish with parsley and serve.
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