2 pounds potatoesI used 6 medium russets. Pealed and cut into 1/8 inch slices.
1 1/2cupsshredded cheddar cheese
2 pounds of russet potatoes is about 5-6 medium potatoes.
Slice potatoes about 1/8 inch. I recommend a mandolin here.
Start the sauce with 3 tablespoons butter over medium heat. When melted, add 3 tablespoon flour and whisk for a few minutes. Add 1 1/2 cup milk. Frequently whisk for a couple of minutes and add 1 teaspoon salt, 1/2 teaspoon pepper, and 1/8 t cayenne pepper. Bring to a light boil, and this will start to thicken in a few more minutes.
Remove from heat and add 1 1/2 cup of cheese. I used sharp cheddar. Whisk until smooth.
Layer half of the potatoes into a large crock pot that has been sprayed with PAM. Put them in individually so they are not stuck together. Do not just dump them in. Pour half the cheese sauce over the first half of the potatoes. Add the second half of the potatoes, then rest of the cheese sauce.
Now give a light sprinkle of paprika. Cook on low for 8 hours. See note about crock pots below.
The edges will appear dark brown but they are just crispy like the best part of many casseroles.
This recipe cooks the potatoes to the max to get to an internal temperature of about 200 degrees. If your crock pot runs hot then your edges may burn. So know your pot. But that very dark brown is tasty.
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