EAZY PEAZY MEALZ

Crockpot Scalloped Potatoes

Creamy, cheesy and off your oven

Turkey's in the oven. The rolls need it next. These potatoes? They cook in the slow cooker.

INGREDIENTS

You'll need: Yukon Gold or Russet potatoes, an onion, butter, flour, milk, heavy cream, garlic, thyme, cheddar and Parmesan.

STEP 1

Slice the potatoes about ⅛ inch thick. A mandoline keeps them even, so they all cook at the same rate.

STEP 2

Whisk a quick cream sauce on the stove: butter, flour, milk and cream, plus garlic and seasonings. Cook until it just thickens.

STEP 3

Layer potatoes, onions and a little sauce. Repeat. Cheese goes between the layers or on top.

STEP 4

Cover and cook on LOW 5 to 6 hours or HIGH 3 to 4 hours, until fork tender.

RACHAEL'S TIP

Don't peek! Lifting the lid lets heat out and adds time. Want it extra cheesy? Add more cheese in the last 20 to 30 minutes.

Top with parsley or chives and serve warm. Make-ahead friendly: prep them up to a day ahead.

Get the full recipe with amounts, plus loaded, ham and garlic herb variations.