TLC Cooking "Scalloped Potatoes and Parsnips"

Scalloped Potatoes and Parsnips

Scalloped Potatoes and Parsnips

Cook Time 7 hours (LOW) 3-1/2 hours (HIGH)

YIELD Makes 4 to 6 servings
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INGREDIENTS

6	tablespoons unsalted butter
3	tablespoons all-purpose flour
1‑3/4	cups whipping cream
2	teaspoons dry mustard
1‑1/2	teaspoons salt
1	teaspoon dried thyme
1/2	teaspoon black pepper
2	baking potatoes, cut in half lengthwise, then crosswise into 1/4-inch-thick slices
2	parsnips, cut into 1/4-inch-thick slices
1	onion, chopped
2	cups (8 ounces) shredded sharp Cheddar cheese

PREPARATION:

Slow Cooker Directions

Melt butter in medium saucepan over medium-high heat. Add flour; whisk constantly 1 to 2 minutes. Slowly whisk in cream, mustard, salt, thyme and pepper; stir until smooth.
Place potatoes, parsnips and onion in slow cooker. Add cream sauce.
Cover; cook on LOW 7 hours or on HIGH 3-1/2 hours or until potatoes are tender. Stir in cheese. Cover; let stand until cheese melts.

This recipe appears in: Vegetable Side Dish

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.