Classic Scalloped Potatoes & Parsnips Recipe | Easy & Delicious

Scalloped Potatoes and Parsnips

Cook Time 7 hours (LOW) 3-1/2 hours (HIGH)

YIELD Makes 4 to 6 servings

INGREDIENTS

6 tablespoons unsalted butter 3 tablespoons all-purpose flour 1‑3/4 cups whipping cream 2 teaspoons dry mustard 1‑1/2 teaspoons salt 1 teaspoon dried thyme 1/2 teaspoon black pepper 2 baking potatoes, cut in half lengthwise, then crosswise into 1/4-inch-thick slices 2 parsnips, cut into 1/4-inch-thick slices 1 onion, chopped 2 cups (8 ounces) shredded sharp Cheddar cheese

PREPARATION:

Slow Cooker Directions

1. Melt butter in medium saucepan over medium-high heat. Add flour; whisk constantly 1 to 2 minutes. Slowly whisk in cream, mustard, salt, thyme and pepper; stir until smooth.
2. Place potatoes, parsnips and onion in slow cooker. Add cream sauce.
3. Cover; cook on LOW 7 hours or on HIGH 3-1/2 hours or until potatoes are tender. Stir in cheese. Cover; let stand until cheese melts.

This recipe appears in: Vegetable Side Dish