|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Fruits, grains & veggies -> Veggies
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 pounds russet potatoes, peeled and thinly sliced 1/2 cup finely chopped onion 1/4 tsp. salt 1/4 tsp. ground nutmeg 2 tbsp. butter, diced 1/2 cup milk 2 tbsp. all purpose flour 3 ounces shredded Swiss cheese
Directions
Layer half the potatoes, half the onion, 1/8 tsp. salt, 1/8 tsp. nutmeg and 1 tbsp. butter in a crock pot. Repeat the layering with the remaining ingredients. Cover and cook potatoes 7 hours on Low or 4 hours on High setting. Transfer potatoes to a serving dish with a slotted spoon and cover to keep warm. Whisk together milk and flour in a small bowl until smooth. Stir the flour mixture into the liquid remaining in the crock pot. Stir in Swiss cheese. Cover and cook 10 minutes on High until slightly thickened. Spoon the sauce over the potatoes and serve.
Serves 4 to 6.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|