Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1/2 cup unsalted butter, melted
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 tsp sea salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 tsp garlic powder
  • 1/4 tsp nutmeg, freshly grated (optional)
  • 1 cup shredded sharp cheddar cheese (optional)
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Peel and thinly slice potatoes. Place in a large bowl of cold water to prevent browning. Drain and pat dry.
  2. Sauté onions in a pan with butter and a touch of salt until softened. This step enhances the flavour (optional).
  3. In a separate bowl, whisk together melted butter, flour, milk, salt, pepper, garlic powder, and nutmeg (if using). Ensure no lumps remain.
  4. Grease the crockpot. Layer potatoes, onion (if sautéed), and pour some of the cream sauce over the potatoes, repeat the layers until ingredients used.
  5. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the potatoes are tender and easily pierced with a fork.
  6. During the last 30 minutes of cooking, sprinkle cheddar cheese (if using) over the top (optional).
  7. Garnish with chopped chives before serving.