Ingredients
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2 pounds Yukon Gold Potatoes
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1 teaspoon Kosher Salt
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1 teaspoon freshly ground Black Pepper
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1 tablespoon slivered Garlic
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4 tablespoons (½ stick) Unsalted Butter
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¼ cup all-purpose Flour
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1½ cups whole Milk
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½ cup Sour Cream
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½ teaspoon freshly grated Nutmeg
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6 ounces white Cheddar Cheese
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Fresh Thyme
Directions
During the holidays, when the entire kitchen is in chaos, this cheesy dish can be quietly cooking off on the side, out of the way of everything else. Use Yukon Gold potatoes for the fluffiest texture, and the sour cream and cheese with the nutmeg gives it all the flavor you need.
Steps
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1
Done
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Spray the insert of a 6-quart slow cooker with cooking spray. |
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2
Done
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Make three layers of potatoes in the slow cooker, with one-third of the salt, pepper, and garlic between each layer and on top. |
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3
Done
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In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 2 minutes, until the mixture turns light yellow and large bubbles form. Slowly whisk in the milk and cook, whisking continuously, for 2 to 3 minutes, until the sauce thickens. Remove from the heat. Stir in the sour cream and nutmeg and gradually stir in the cheese until completely melted and smooth. |
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4
Done
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Pour the sauce over the potatoes, spreading it evenly to cover all. Do not stir. |
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5
Done
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Place three long pieces of paper towel over the top of the slow cooker and cover with the lid. Cook on High for 2½ hours. Uncover and check the potatoes: the edges should be golden brown and the potatoes should be tender. If they’re not tender, cover and cook for 15 minutes more. |
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6
Done
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Remove the lid and paper towels and cook on High, uncovered, for 15 minutes more. Let stand for about 15 minutes before serving. |
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7
Done
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Serve warm, with thyme, butter, salt, and pepper. |
