Scalloped Potatoes and Parsnips Photo
Scalloped Potatoes and Parsnips

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

YIELD Makes 4 to 6 servings

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

  1. 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.
  2. Place potatoes, parsnips and onion in slow cooker. Add cream sauce.
  3. 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

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