Emulsifier Free Crockpot Scalloped Potatoes
Total time4 hr 20 min
Prep time20 min
Cook time4 hr
4.8(6)
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Learn more →Ingredients
6 servings
- 2 lbs yukon gold potatoes, peeled and sliced ⅛-inch thick
- 2 cups shredded cheddar cheese, divided
For the sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 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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