Ingredients
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 2 cups whole milk
- 1 1/2 teaspoons garlic powder
- Salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 3 pounds russet potatoes peeled (optional) and thinly sliced, about 1/8-inch thick
- 1 medium onion chopped
- Fresh parsley chopped (for garnish)
Instructions
- Lightly coat the Crock-Pot with nonstick spray or a thin layer of butter.
- In a saucepan over medium-low heat, melt the butter. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, stirring constantly. Add the garlic powder, salt, and pepper, and stir until the sauce thickens.
- Remove from heat and mix in the cheddar and Monterey Jack cheeses until melted and smooth.
- Begin by placing a third of the potato slices at the bottom of the Crock-Pot, followed by a sprinkle of a third of the chopped onion. Top this layer with a third of the cheese sauce. Continue this layering process two more times.
- Cover and cook on high until the potatoes are tender, 3-4 hours.
- Let the dish sit for about 10 minutes. Sprinkle with fresh parsley when serving.