These were AMAZING! Out of the whole pan I had 2 scoops left, and there was only 4 of us eating :-) Definitely worth a try!
Scalloped Potatoes and Parsnips (From: Favorite Brand Name Slow Cooker Recipes)
- 6 Tb. unsalted butter
- 3 T. all-purpose flour
- 1 3.4 c. heavy cream
- 2 t. dry mustard (I used yellow mustard)
- 1 1/2 t. salt
- 1 t. dried thyme
- 1/2 t. black pepper
- 2 baking potatoes (I used 5 medium size potatoes)
- 2 parsnips (I omitted)
- 1 onion (I used a 1/4)
- 2 c. (8 oz.) shredded sharp cheddar
Melt butter in medium saucepan over medium-high heat. Add flour and whisk constantly 3 to 5 minutes. Slowly whisk in cream, mustard, salt, thyme, and pepper. Stir until smooth.
Place potatoes, parsnips and onion into slow cooker. Add cream sauce. Cover; cook on low 7 hours or on high 3 1/2 hours or until potatoes are tender.
Stir in cheese. Cover until cheese melts.