Slow Cooker Scalloped Idaho® Potatoes

Ingredients:

• 2 pounds red Idaho® potatoes, sliced into ⅛-inch pieces
• 2 tablespoons butter, melted
• ¼ cup all-purpose flour
• 1 cup chicken or vegetable broth
• 1 cup milk
• 4 ounces Gruyere cheese, grated (about 1½ cups)
• 2 ounces Parmesan cheese, grated (about ½ cup)
• 1 small onion, finely diced
• 1 tablespoon fresh thyme leaves (plus more for garnish- optional)
• Salt and pepper, to taste

Directions:

1. Whisk together the flour, chicken broth, and milk in a medium bowl until smooth.
2. Mix together the Gruyere, Parmesan, onion and thyme in another bowl.
3. Grease the bottom and sides of your slow cooker with 1/2 tablespoon of the butter.
4. Spread 1/3 of the potatoes in the slow cooker.
5. Top with 1/3 of the cheese and onion mixture.
6. Top with 1/3 of the chicken broth and milk mixture.
7. Season with salt and pepper.
8. Repeat two more times.
9. Drizzle the remaining 1 1/2 tablespoons of melted butter on top.
10. Cover and cook on high for 5 hours. Uncover and allow to sit for at least 15 minutes to allow the sauce to thicken.
11. Serve garnished with extra fresh thyme, if desired.

Notes:

Time-Saving Tip: Use a mandoline slicer to help slice the potatoes evenly and quickly.