Cook Time 7 hours (LOW) 3-1/2 hours (HIGH)
YIELD Makes 4 to 6 servings
|6||tablespoons unsalted butter|
|3||tablespoons all-purpose flour|
|1‑3/4||cups whipping cream|
|2||teaspoons dry mustard|
|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|
|2||cups (8 ounces) shredded sharp Cheddar cheese|
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.
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