Cheesy Scalloped Potatoes

🥔 Step-by-Step Instructions

Part 1: Preparing the Potatoes and Sauce

1. Prep the Potatoes: Peel the potatoes and slice them very thinly (ideally $1/8$ inch) using a mandolin slicer or a very sharp knife. Rinsing them briefly in cold water helps remove excess starch, but dry them well afterwards.

2. Sauté the Onion: Melt the butter in a saucepan over medium heat. Add the diced yellow onion and cook until soft and translucent, about 3-5 minutes.

3. Make the Roux: Whisk in the flour with the melted butter and onions. Cook, stirring constantly, for 1 minute to cook out the raw flour taste. This is your roux.

4. Create the Base Sauce: Gradually pour in the whole milk and heavy cream while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 2-3 minutes until the sauce has thickened slightly.

5. Add Cheese and Seasoning: Remove the saucepan from the heat. Stir in the garlic powder, paprika, salt, and black pepper. Gradually add 1 cup of the shredded Cheddar and the Gruyère/Monterey Jack cheese, stirring until the cheese is completely melted and the sauce is smooth. Taste and adjust seasoning as needed.

Part 2: Layering and Slow Cooking

1. Grease the Cooker: Lightly grease the inside of your slow cooker insert (a 6-quart oval model is ideal) with butter or cooking spray.

2. Layer the Dish: Place a single layer of potato slices at the bottom of the slow cooker. Pour about $1/3$ of the cheese sauce evenly over the potatoes.

3. Repeat: Continue layering the potatoes and sauce, using about half of the remaining sauce on the second layer. Finish with a final layer of potatoes. Tip: Ensure the potatoes are mostly submerged in the sauce for even cooking.

4. Top with Cheese: Sprinkle the remaining $1/2$ cup of shredded Cheddar cheese over the top layer of potatoes.

5. Slow Cook: Cover the slow cooker. Cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. The dish is done when the potatoes are completely fork-tender and the edges are bubbling.

Part 3: Finishing and Serving

1. Brown the Top (Optional): If you prefer a golden-brown, crispy top (as seen in the image), transfer the slow cooker insert (if oven-safe) or the potatoes themselves to a casserole dish. Place under a preheated broiler for 2-3 minutes, watching constantly to prevent burning.

2. Rest and Garnish: Let the potatoes rest for 10-15 minutes after cooking to allow the sauce to set.

3. Serve: Garnish generously with fresh, chopped parsley before serving hot!

🍽 Serving Suggestions

• Protein Pairings: Perfect with Roasted Chicken, Holiday Ham, Glazed Pork Loin, or Grilled Steak.

• Vegetable Sides: Complement with green beans, asparagus, or a simple garden salad to balance the richness.