Scalloped Potatoes and Parsnips |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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This recipe is from my Irish Cooking cookbook. Ingredients:
6 tablespoons unsalted butter |
3 tablespoons all-purpose flour |
1 3/4 cups heavy cream |
2 teaspoons dry mustard |
1 1/2 teaspoons salt |
1 teaspoon dried thyme leaves |
1/2 teaspoon black pepper |
2 baking potatoes, cut in half lengthwise, then in 1/4-inch slices crosswise |
2 parsnips, cut into 1/4-inch slices |
1 onion, chopped |
2 cups shredded sharp cheddar cheese |
Directions:
1. Slow Cooker Directions:.
2. 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.
3. Place potatoes, parsnips, and onion in slow cooker. Add cream sauce. Cover; cook on LOW for 7 hours or on HIGH 3 1/2 hours or until potatoes are tender. Stir in cheese. Cover until cheese melts.
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