Wash and peel your potatoes. Slice them longways, then slice in 1/4 inch slices. Chop up white onion. Plop veggies into crockpot.
Melt butter in a medium saucepan over medium heat. Slowly add your flour stirring constantly for 3 to 5 minutes. Then slowly add your cream, and spices, stirring continuously to blend. Pour mixture over potatoes and close the crock lid.
Cook on low for 8 to 9 hours or high for 4 to 5 hours. Before serving, stir in the shredded cheddar cheese until it disappears.
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