Creamy Au Gratin Potatoes
Here’s what you need:
- 4-5 Russet potatoes, thinly sliced (about 1/8 inch)
- 1 medium sweet onion, thinly sliced into rings
- 3 Tbsp. butter
- 3 Tbsp. all purpose flour
- 1/2 tsp. salt
- 2 cups milk
- 1 1/2 cups shredded cheddar cheese
- salt and pepper to taste (between the layers of potato/onion)
Prepare your onions and potatoes and set aside.
In a medium saucepan, melt your butter and then add your flour and salt. Mix constantly for 1 minute to cook the flour a bit. Slowly add your milk, whisking constantly, until it thickens. Add your cheese, reserving a bit for the top.
Once the cheese mixture is ready, start layering your potatoes and onions in your crockpot, giving them a little salt and pepper between each layer.
After the potatoes and onions are layered in, pour your cheese mixture over the top. Use a spoon or spatula to gently lift the potatoes around the edges so the cheese mixture can get down to the bottom.
Cook on high for 2 - 2 1/2 hours until the potatoes are fork tender. Enjoy!
NOTE**:
You can cook on low for 4-5 hours.
I used whole milk, but you could also use 2%, or even add a little heavy cream to make them extra rich.
