Swiss Cheese Scalloped Potatoes***
Source of Recipe
Marla Hudgins's Recipe Page
2 pounds baking potatoes, peeled and thinly sliced
1/2 cup finely chopped yellow onion
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons butter, cut into 1/8-inch pieces
1/2 cup milk
2 tablespoons all-purpose flour
3 ounces Swiss cheese slices, torn into small pieces
1/4 cup finely chopped green onions (optional)
Layer half the potatoes, 1/4 cup onion, 1/8 teaspoon salt, 1/8 teaspoon nutmeg and 1 tablespoon butter in slow cooker. Repeat layers. Cover and cook on LOW 7 hours or on HIGH 4 hours. Remove potatoes with slotted spoon to serving dish. Blend milk and flour in small bowl until smooth. Stir mixture into slow cooker. Add cheese; stir to combine. If slow cooker is on LOW, turn to HIGH, cover and cook until slightly thickened, about 10 minutes.
Stir. Pour cheese mixture over potatoes and serve. Garnish with chopped green onions, if desired.
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