It has been feeling more like July than June lately, so I'm still cooking everything in my Crock Pot. The poor thing is starting to feel the wear, too. An hour after I turned these potatoes from high to low I went to check on them and the pot was cold. I panicked, of course, fiddled with the switch, and it came right back on and I had no more troubles. Maybe I just didn't get the knob turned all the way to low or something, but I think I may be in the market for a new pot soon. Two pots would be great anyway! There have been nights when dinner was slow cooking away and I thought, some slow cooker chocolate cake would be awesome right about now. :) These potatoes are easy and relatively quick for a slow cooker recipe. And I haven't even started to describe how freaking amazing they taste!
You will need:
6 medium potatoes (I used Yukon Gold)
8oz cheese, shredded
1/4 cup flour
2 cups milk (skim is fine)
chopped garlic (optional, but recommended)
salt (not optional)
Wash, peel, and slice your potatoes. You want them about a medium thickness. (I ran them through my food processor.) Grease your slow cooker. I used 2T of extra butter, but pan spray would work just fine as long as you really coat the pot. Add one layer of potatoes and salt them. You can use regular table salt, Kosher salt, or even garlic salt, but do not skimp on the salt or your potatoes will be bland, bland, bland.