Ingredients:

  • 3 lbs (1.36 kg) Yukon Gold potatoes, peeled and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 4 tbsp (57g) unsalted butter, melted
  • 3 tbsp all-purpose flour
  • 3 cups (720ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp nutmeg
  • 2 cups (225g) shredded sharp cheddar cheese, divided

Instructions:

  1. Peel and slice the potatoes and onions. Place sliced potatoes in a large bowl of cold water to prevent browning. Drain well before using.
  2. In a separate bowl, whisk together the melted butter and flour until smooth. Gradually whisk in the milk and cream until well combined. Add salt, pepper, garlic powder, and nutmeg (if using).
  3. Grease the slow cooker. Layer 1/3 of the potatoes, 1/3 of the onions, and 1/3 of the shredded cheese in the bottom of the slow cooker. Repeat the layers twice.
  4. Pour the milk and cream mixture evenly over the layered potatoes.
  5. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the potatoes are tender when pierced with a fork.
  6. During the last 30 minutes of cooking, sprinkle the remaining cheddar cheese over the top.
  7. Once cooked, let the scalloped potatoes rest for 10-15 minutes before serving. This helps the sauce thicken slightly.