Scalloped Potatoes and Parsnips

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Browse the article Scalloped Potatoes and Parsnips

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
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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:
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