Slow Cooker Scalloped Potatoes
Start these slow cooker scalloped potatoes in the morning before you leave for work and come home to a deliciously cheesy side dish the whole family will love. 
cooking spray
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russet potatoes, halved and thinly sliced
5
large
salt and ground black pepper to taste
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butter
6
tablespoons
all-purpose flour
½
cup
milk
4
cups
chopped garlic (Optional)
4
tablespoons
shredded sharp Cheddar cheese
1
(16 ounce) package
 Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.
  Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.
  Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.
  Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.
