Creamy Au Gratin Potatoes for the Crock-Pot
Ingredients:
4 large russet or red potatoes, sliced into 1/4 inch slices {I used a combination of russet and reds}
1 onion sliced into rings OR minced dried onion {I used the minced dried onion, probably about 1/4 cup…its less detectable to the kids}
3 tbsp butter
3 tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1 1/2 cups shredded cheese {the original recipe calls for cheddar, here I used mozzarella, because that’s what I had in the fridge}
Directions:
1. Grease crock-pot dish.
2. Layer sliced potatoes in crock-pot occasionally sprinkling layers with dried onion.
3. Repeat with potatoes and onions.
4. In a large saucepan melt the butter over medium heat.
5. Stir in flour, salt and pepper.
6. Whisk in milk.
7. Cook mixture over medium heat until thickens. Stir in the shredded cheese; continuing to whisk until cheese is melted and mixture is smooth.
8. Pour the cheese sauce over the potatoes.
9. Cover and cook on low for 6-8 hours OR cover and refrigerate for cooking the next day.
