Sherelle Christensen, Christensen Family Farms, sherellechristensen.typepad.com
When life gets busy, my slow cooker is always a go-to appliance. Whether we have been out skiing or working outside on the farm, it’s always nice to have a warm meal in the evening. I love to prep food in the mornings when doing my chores, and these delicious potatoes are one of my favorites. They provide a hearty side when grilling steak or chicken, and can even serve as a meal on their own. Being married to a potato farmer, I love using potatoes in as many recipes as I can, and this simple recipe never disappoints with its delicious flavor and simple list of ingredients.
Potato Base
- 7-8 large Russet potatoes, peeled and sliced
- 1 large onion, sliced
- 2 cups sharp cheddar cheese, grated
Sauce
- 6 Tbs. butter
- 2-3 cloves garlic, minced
- 1/4-1/2 cup flour
- 2 1/2 cups chicken stock
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 2 Tbs. grated or powdered Parmesan cheese
- 1/2 tsp. dry mustard
- Pepper and seasoning salt
Instructions:
Melt butter over medium heat in a medium sauce pan. Add garlic and enough flour to make a semi-thick paste. Stir over medium heat until smooth. Add stock, milk, cream, dry mustard and Parmesan cheese. Add seasonings. Stir over medium-high heat until sauce becomes thick and bubbly. Remove from heat.
Spray slow cooker with non-stick spray and layer with half of potatoes, onion, cheese and sauce. Repeat layers. Cover and cook on low 7-8 hours or high 5-6 hours. Serve when potatoes are tender and cooked through.
