Makes: 6 servings
6-7 medium potatoes (Russet)
3 tablespoons butter (optional)
3 tablespoons flour
1 tsp salt
Dash of pepper
1 cup cream and 1 cup milk
¼ cup chopped onion (mild)
Dash rosemary
Instructions
Melt butter in a saucepan; slowly blend in flour, salt and pepper. Gradually add cream and milk, stirring sauce constantly. Heat sauce and stir until boiling and thickened.
Wash, peel potatoes and slice thinly. Spread about 1/3 of the potato slices in a buttered slow cooker. Sprinkle half of the onions on top. Cover with another layer of potatoes and the remaining onions. Place the remaining potatoes on top. Pour sauce in slow cooker over potatoes. Sprinkle rosemary on top
Cover and cook in slow cooker on low for 6 to 8 hours.
Agnes
Ingredients6-7 medium potatoes (Russet)
3 tablespoons butter (optional)
3 tablespoons flour
1 tsp salt
Dash of pepper
1 cup cream and 1 cup milk
¼ cup chopped onion (mild)
Dash rosemary
Instructions
Melt butter in a saucepan; slowly blend in flour, salt and pepper. Gradually add cream and milk, stirring sauce constantly. Heat sauce and stir until boiling and thickened.
Wash, peel potatoes and slice thinly. Spread about 1/3 of the potato slices in a buttered slow cooker. Sprinkle half of the onions on top. Cover with another layer of potatoes and the remaining onions. Place the remaining potatoes on top. Pour sauce in slow cooker over potatoes. Sprinkle rosemary on top
Cover and cook in slow cooker on low for 6 to 8 hours.
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