Description
Tender potato layers slow-cooked in a rich, creamy sauce with cheese – the ultimate comfort food side dish that cooks itself.
Ingredients
- 3 pounds Yukon Gold potatoes, sliced 1/8-inch thick
- 1 medium yellow onion, thinly sliced
- 2 3/4 cups whole milk
- 3 tablespoons cornstarch
- 2 tablespoons Dijon mustard
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 8 ounces sharp white cheddar cheese, freshly grated
- Cooking spray or butter for greasing
Instructions
- Spray the inside of a 6-quart slow cooker with cooking spray.
- Slice potatoes and onion into uniform 1/8-inch thick pieces.
- Whisk together milk, cornstarch, Dijon mustard, salt, and pepper in a large measuring cup until smooth.
- Layer one-third of onions in the slow cooker, followed by one-third of potatoes in overlapping layers.
- Sprinkle with one-third of the cheese and repeat layering twice more, ending with cheese on top.
- Pour milk mixture evenly over all layers, ensuring it reaches between potato slices.
- Cover and cook on high for 3 hours 45 minutes to 4 hours until potatoes are fork-tender and sauce is golden and bubbly.
- Turn off heat and let rest 15-20 minutes before serving to allow sauce to thicken.
Notes
- For best results, slice potatoes uniformly using a mandoline slicer.
- Can be assembled the night before and refrigerated.
- Leftovers keep well for 4 days and reheat beautifully with a splash of milk.
- Prep Time: 20 minutes
- Cook Time: 3 hours 45 minutes