Ingredients:
- 4 large russet or red potatoes, sliced into 1/4 inch slices {I used a combination of russet and reds}
- 1 onion sliced into rings OR minced dried onion {I used the minced dried onion, probably about 1/4 cup…its less detectable to the kids}
- 3 tbsp butter
- 3 tbsp flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups milk
- 1 1/2 cups shredded cheese or mozzarella cheese
Directions:
- Grease crock-pot dish.
- Layer sliced potatoes in crock-pot occasionally sprinkling layers with dried onion.
- Repeat with potatoes and onions.
- In a large saucepan melt the butter over medium heat.
- Stir in flour, salt and pepper.
- Whisk in milk.
- Cook mixture over medium heat until thickens. Stir in the shredded cheese; continuing to whisk until cheese is melted and mixture is smooth.
- Pour the cheese sauce over the potatoes.
- Cover and cook on low for 6-8 hours OR cover and refrigerate for cooking the next day.