Anti Inflammatory Crockpot Scalloped Potatoes

Total time4 hr 20 min

Prep time20 min

Cook time4 hr

Anti Inflammatory Crockpot Scalloped Potatoes

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Ingredients

6 servings

2 lbs yukon gold potatoes, peeled and sliced ⅛-inch thick
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2 cups shredded cheddar cheese, divided

For the sauce

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp all-purpose flour
2 cups whole milk
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
½ cup low-sodium chicken broth
2 cloves garlic, minced
1 tsp dijon mustard
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ tsp dried thyme

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Melt the butter in a medium saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, watching closely so it doesn't brown.
2
Whisk the flour into the butter and garlic and cook, stirring constantly, for 1–2 minutes until the mixture turns a pale golden color and smells nutty.

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