2 pounds red potatoes, sliced 1/8-inch thick, rinsed, drained
1 large (1 cup) onion, chopped
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces (1 1/2 cups) shredded Asiago cheese*
2 tablespoons chopped fresh parsley
1/3 cup Italian-flavored panko breadcrumbs
Spray 3- to 4-quart slow cooker with no-stick cooking spray; set aside.
Place potatoes in bowl. Cover bowl with plastic food wrap, venting 1 edge. Microwave 5 minutes. Uncover; stir. Cover; continue microwaving 1-3 minutes or until potatoes are slightly tender.
Melt 3 tablespoons butter in 3-quart nonstick saucepan over medium heat. Add onion; cook 2 minutes or until onion is slightly softened. Add flour, salt and pepper; continue cooking, stirring constantly, until bubbly. Gradually stir in half & half 5-7 minutes or until mixture boils. Remove from heat; stir in cheese.
Layer half of potatoes in slow cooker. Pour half of sauce over potatoes. Repeat layers, covering potatoes completely. Cover; cook on Low heat setting 3-4 hours or until potatoes are fork-tender. Add chopped parsley; gently stir to coat all potatoes.
Melt 1 tablespoon butter in 8-inch nonstick skillet; add breadcrumbs. Cook over low heat, stirring frequently, 2-3 minutes or until toasted. Sprinkle over potatoes just before serving.
*Substitute shredded Parmesan or Romano cheese.
- Microwaving potatoes to partially cook them accomplishes 2 things – it decreases cooking time in slow cooker. It also keeps the potatoes from turning dark.
- To prepare for 6-quart slow cooker, double all ingredients. Microwave potatoes in two batches. Adjust total slow cooker cooking time to 4 hours on Low heat setting.