Scalloped Potatoes

Knowing that we were going to be gone all Christmas Day I knew I would need to make slow cooker recipes so I wouldn't be stressing to get dinner on the table in an hour once we got home, that was great intentions but you have to turn ON the slow cooker in order for it too cook, so I ended up baking this in the oven for about an hour on 425 :-)

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.