I have always liked Scalloped Potatoes but I think I've only actually made them once in my married life. That's what we decided to have on Sunday and I was in charge of making them. My mom passed away 5 years ago and so I obviously couldn't ask her how she did it (and hers were always so good). I resorted to the internet and found several recipes that were basically the same, maybe adding a few ingredients here or there. I decided to just wing it and make up my own. The result: Pretty darn good! I made them in the crockpot so they'd be done by the time we arrived home from church and were ready to eat. They could be done the same way only popped in the oven and cook for about an hour.
Crockpot Scalloped potatoes
6-8 large potatoes, peeled
1/2 onion, chopped
1 garlic clove
3 c. milk
1 c. whipping cream
1 tbs. dijon mustard
4-5 tbs. flour (adjust accordingly)
salt, pepper and garlic powder to taste
shredded cheese (optional)
Slice potatoes at a between thin and medium thickness (I really don't like super thin potatoes). Butter the bottom and sides of crockpot (or casserole dish if making in the oven). Chop onions and crush garlic. Set aside.
In a large sauce pan I melted about 2 tbs. butter and added flour stirring for about a minute. Whisk in milk and whipping cream (you could use all milk but I had a little cream left and wanted to use it up). Stir in mustard and seasonings. Heat until thickened.
In your pan, layer potatoes, onion and 1/3 of sauce. If you want to add cheese, sprinkle cheese on each layer. I used parmesan and topped with some cheddar.
Continue layering, making sure you end with the sauce. Add shredded cheese on top if you'd like and dot with butter. Cook on high for 4 hours or until tender.