So, enter the humble crock pot. This gem saved the dinner day. I was cooking chicken in the oven in preparation to put it on the grill, garlic bread was next in line. How do I cook a potato dish with a full oven?
The crock pot was the answer. I had pinned a recipe for Potatoes Au Gratin in the Crock Pot and they were delicious. It freed up the oven and also allowed me to have the potatoes prepped and cooking before my cute grandchildren arrived. It is a recipe I will use often.
Thank you Tina from Mom's Crazy Cooking for sharing this recipe. It's a keeper.
6 medium potatoes, peeled and sliced--this is what a mandolin is for!
8 ounces shredded cheese--I cleaned out my cheese drawer and used a combination of cheddar, provolone and Gruyere. I imagine most any cheese would work
3 Tablespoons butter
1/4 cup flour
2 cups milk
6 cloves garlic, crusher
garlic salt, kosher salt and Lawry's Seasoning Salt
Butter the inside of your crock pot or spray with Pam. Layer the potatoes and season with garlic salt, the next layer season with Kosher salt, the following layer with Lawry's. Repeat layers seasoning each layer. Use plenty of seasoning or your potatoes will be bland.
Melt butter, stir in flour. Bring to a boil and let simmer a minute or two. Add the milk and garlic and cook stirring often until thick and bubbly. Remove from heat and add cheese, stir until smooth.
Pour cheese sauce over potatoes--don't stir just shake a bit to make sure cheese sauce gets to the bottom.
Put a double thickness of paper towel on top of the crock pot place lid on. Cook on high for 2 hours, don't disturb. Check after 2 hours--I had to cook another 45 minutes.
Enjoy this dish--it will be ready when you are. Thanks Tiina