Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1/4 cup (57g) unsalted butter, melted
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 1/4 teaspoon (1.2ml) ground nutmeg
  • 1 cup (115g) shredded cheddar cheese (optional)
  • 2 tablespoon chopped fresh parsley (Optional, for garnish)

Instructions:

  1. Peel and thinly slice the potatoes and onions.
  2. In a large bowl, whisk together melted butter and flour until smooth. Gradually whisk in the milk, salt, pepper, and nutmeg until combined.
  3. In the slow cooker, layer potatoes, onions, and sauce. Repeat layers, ending with a layer of sauce.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are tender.
  5. During the last 30 minutes of cooking time, sprinkle with cheddar cheese, if desired. Cook until cheese is melted and bubbly.
  6. Garnish with fresh parsley, if desired, and serve hot.