Scalloped Potatoes With Root Vegetables

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READY IN: 4hrs 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line slow cooker with foil collar and spray with vegetable oil spray.
  • Using food processor fitted with 1/4-inch slicing disk, slice potatoes, carrots, and parsnips.
  • Microwave sliced vegetables and 2 T cream in covered bowl, stirring occasionally, until vegetables are almost tender, 6-8 minutes.
  • In large bowl, microwave remaining cream, broth, cornstarch, butter, garlic, salt, pepper, and thyme, stirring occasionally, until thickened, about 1 minute.
  • Slowly whisk in 3/4 c cheddar until evenly melted.
  • Spread half of sauce in prepared slow cooker.
  • Arrange vegetable mixer over sauce into even thickness and press gently to compress layers.
  • Spread remaining sauce over top.
  • Cover and cook until vegetables are tender, 5-6 hours on LOW or 3-4 hours on HIGH.
  • Remove foil collar.
  • Sprinkle with remaining ½ c cheddar and let sit until cheese is melted and casserole is cooled slightly, about 20 minutes; serve.
  • **To make a foil collar—fold sheets of heavy-duty foil until you have a six-layered foil rectangle that measures roughly 16 inches long by 4 inches wide for a large slow cooker or 12 by 4 inches for a small slow cooker; then press the collar into the back side of the slow cooker insert; the food will help hold the collar in place during cooking and the collar will prevent the food from cooking unevenly.
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