You know those little cookbooks they sell in the grocery store you want to buy, but you don't because you're trying not to buy things impulsively? My mom buys them. And she gives them to me. I love my mom.
I found this recipe on page 56 of Favorite Brand Name Recipes: All New Slow Cooker Recipes-- published in February of 2002.
Dude. These potatoes rock. Paula Deen would be proud--heavy cream, butter and cheese. Not for everyday-- but for once in a while, my graciousness they are amazing.
--6 T flour (I used Pamela's with no problems)
--3 1/2 cups heavy cream (I've never before bought heavy cream. wow. that stuff is good.)
--2 t dried thyme
--2 t kosher salt
--4 t dried mustard
--1 t black pepper
--6 brown potatoes
--2 parsnips (I've never bought these before either. I had to ask the grocer what they were.)
--1 white onion, chopped
--2 cups shredded cheddar cheese (I think this could be optional.)
--green onion for garnish (totally optional)
--wash and peel your potatoes and parsnips. I chose to leave a bit of potato skin on for color and texture; your choice.
--slice them longways, then slice in 1/4 inch slices
--chop up white onion. Or maybe dice it? Make little tiny pieces.
--plop veggies into stoneware
Assemble your spices and measuring spoons.
Melt butter in a medium saucepan over medium heat. Slowly add your flour, stirring constantly for 3-5 minutes. Then slowly add your cream, and spices, stirring continuously to blend.
Pour mixture over potatoes and parsnips, and close the crock lid.
Cook on Low for 8-9 hours or high for 4-5. My potatoes were still a bit crunchy at 4 hours.
Before serving, stir in the shredded cheddar cheese until it disappears. I really don't think this changed the flavor of the dish at all. It probably thickened the sauce a bit, but it really doesn't add enough of a change for the cheese to be an important ingredient.
Garnish with green onion if you are feeling fancy.
This would be an *excellent* take-along for potlucks or holiday dinners when you want to bring something, but you aren't sure what exactly to bring.
The peeling and slicing of the potatoes and parsnips is the most time-consuming part. Next time, I think I would do that the evening before and then just heat up the cream and spices in the morning.
My kids each ate 3 servings. That is unheard of around here!