When it comes to potatoes, my household is totally serious about the subject. As we often say, we never met a potato we didn’t like, and this recipe is just another to add to the list. Of course, once you see what it is, you will run to the kitchen to try it.
Potatoes au gratin is a culinary treat, and if you have never tried them before, you are in for something wonderful. Although it is a rather fancy dish, making it has just entered the mainstream, because it is possible to make them in the slow cooker.
Although potatoes au gratin may never totally replace french fries, baked potatoes and hash browns, they are something sure to be added to your weekly rotation.
5 medium-sized potatoes
3 tablespoons of butter
3 tablespoons white flour
1 clove of garlic (peeled and minced)
1 onion (peeled and sliced)
1 cup of milk
1 cup shredded cheddar cheese
Chives (as much as you like, I love chives and am embarrassed to say how much I use)
Wash and peel the potatoes.
Slice the potatoes into discs, roughly 1/4 inch thick.
Take the time to carefully line the first layer on the bottom of the slow cooker. Season with salt and pepper. Continue to add layers and season until you are out of slices
Melt butter in a pot over medium heat. When the butter is melted, wish in the flower to make the mixture thick. Add minced garlic and sliced onions. Keep whisking while you gradually add the milk
Add the shredded cheese. Continue to whisk until the mixture is smooth and thick
Pour the cheese sauce over top of the layered potatoes in the crockpot. Tilt the crockpot back and forth to cover the potatoes
Cook on high for 3 hours. Continue to check potatoes every 30 minutes until you can poke through the potatoes with a fork easily. Take note of the time so you can adjust when you do it again.
One thing that is missing from this recipe is a crispy top layer. Don’t worry, they are so delicious you won’t really miss it. Just make sure you don’t over cook the potatoes under the top layer. It may not take the full hour.
Via: Cook Top Cove
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