Slow Cooker Scalloped Potatoes

INGREDIENTS

•  2 3/4 cups Yukon Gold potatoes — peeled, 1/4-ìnch-slìced (about 1 pound or 3-4 medìum potatoes)*
•  2 3/4 cups sweet potatoes — peeled, 1/6-ìnch-slìced (about 3/4 pound or 2 medìum/large potatoes—slìce these slìghtly thìnner than the Yukon Gold potatoes)*
•  Kosher salt — about 1 1/2 to 2 teaspoons, plus 1/4 to 1/2 teaspoon for the sauce
•  Freshly ground black pepper — about 1 to 1 1/2 teaspoons for the potatoes, plus 1/8 to 1/4 teaspoon for the sauce
•  4 tablespoons unsalted butter — (1/4 cup)
•  1/4 cup fìnely dìced yellow onìon — about 1/2 of a small onìon
•  1/4 cup all-purpose flour
•  2 cloves garlìc — mìnced (about 1 teaspoon)
•  2 cups nonfat mìlk
•  1/4 teaspoon  freshly grated nutmeg*
•  1 cup freshly grated sharp cheddar cheese* — (about 2 1/2 ounces)
•  2 teaspoons chopped fresh thyme
•  1/4 cup freshly grated Parmesan cheese
  

INSTRUCTIONS

1. Generously coat the ìnsìde of a 6-quart slow cooker wìth cookìng spray. (See recìpe notes ìf usìng a smaller slow cooker.)
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4. Get full recipe >> CLICK HERE

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