Swiss Cheese Scalloped Potatoes the Editors of Publications International, Ltd.
Swiss Cheese Scalloped Potatoes
Makes 5 to 6 servings
|2||pounds baking potatoes, peeled and thinly sliced|
|1/2||cup finely chopped yellow onion|
|1/4||teaspoon ground nutmeg|
|2||tablespoons butter, cut into small pieces|
|2||tablespoons all-purpose flour|
|3||ounces Swiss cheese slices, torn into small pieces|
|1/4||cup finely chopped green onions (optional)|
- Layer half the potatoes, 1/4 cup onion, 1/8 teaspoon salt, 1/8 teaspoon nutmeg and 1 tablespoon butter in slow cooker. Repeat layers. Cover; cook on LOW 7 hours or on HIGH 4 hours. Remove potatoes with slotted spoon to serving dish and keep warm.
- Blend milk and flour in small bowl until smooth. Stir mixture into slow cooker. Add cheese; stir to combine. If slow cooker is on LOW, turn to HIGH. Cover; cook until slightly thickened, about 10 minutes. Stir. Pour cheese mixture over potatoes and serve. Garnish with chopped green onions, if desired.
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