Categories: Sides
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups half-and-half, room temp
- 1 cup grated fresh Parmesan
- 1 tbsp. chopped fresh oregano
- 1 tbsp. chopped fresh thyme
- 3 lbs. Yukon gold potatoes, sliced 1/4 inch thick
- Salt and black pepper, to taste
- Garnish: grated Parmesan, fresh thyme, fresh oregano
Directions
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Spray a slow cooker with cooking spray.
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In a small saucepan, melt butter over medium-high heat. Whisk in flour; cooking, whisking frequently, until lightly browned. Gradually whisk in half-and-half until smooth. Cook until mixture is thickened, 3 to 5 minutes. Stir in Parmesan, oregano and thyme.
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Place a layer of potato slices in bottom of slow cooker, overlapping as needed. Sprinkle with salt and pepper. Pour one-fourth of sauce mixture over potatoes. Repeat layers until all potatoes and sauce are used.
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Place a double layer of paper towels on top of slow cooker. Cover and cook on high until potatoes are tender, about 4 hours. Garnish with Parmesan, thyme, and oregano.