Scalloped Potatoes in the Oven or Slow Cooker

Sometimes you just need a choice.  I usually do homemade scalloped potatoes in the oven, but this time I needed to make them early in the day.

It was  one of those nights when you rush in the door at dinner time and need it to put itself on the table.

You know the kind.

Slow cooker to the rescue.  Again.

Here’s what you’ll need:

• About 2 lbs. potatoes, any variety (I used 7-8 good sized red)
• 2 Tbs. butter
• 2 Tbs. flour
• 2 cups hot milk
• salt and pepper

Scrub the potatoes.  You can peel them or leave the peels on.  Slice thinly.  (I love my Rada Cutlery Cook’s Knife for this job.)

Melt the butter over medium heat in a skillet.  Stir in the flour and cook for a minute or two.  Whisk in the hot milk.  Keep whisking until smooth.  Cook until bubbly and slightly thickened.  Season with salt and pepper.

Butter the crock of a slow cooker or a casserole dish if you’re using the oven.  Put in the potato slices.  Pour sauce over the potatoes.

Cook on low 7-8 hours or high 5-6 hours.  Or bake uncovered at 350 degrees for 1 1/2 hours or until the potatoes are tender when poked with a fork.

Serves 6-8 people.