Slow Cooker Cheesy Scalloped Potatoes

Ingredients

• ⅓ cup flour
• 1 can (12 ounces) evaporated milk
• 1 cup chicken broth
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 4 pounds russet potatoes, thinly sliced
• 8 ounces Gruyere cheese, shredded
• 8 ounces white cheddar cheese, shredded and divided
• ½ cup shredded Parmesan cheese
• 1 cup panko breadcrumbs
• 2 tablespoons butter, melted

Directions

1. Add flour to slow cooker crock. Gradually whisk in milk, chicken broth, salt and white pepper.
2. Stir in sliced potatoes.
3. Cover slow cooker and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours.
4. Turn slow cooker to WARM. Remove cover; stir in shredded Gruyere, 1 cup shredded cheddar cheese and Parmesan cheese. Sprinkle remaining 1 cup shredded cheddar over top.
5. Meanwhile, heat broiler on HIGH.
6. Line a baking sheet with aluminum foil. In a small bowl, combine breadcrumbs and butter. Spread crumb mixture in an even layer over foil on baking sheet. Place under broiler 2 to 3 minutes, stirring occasionally until breadcrumbs are golden brown.
7. Sprinkle over scalloped potatoes and serve immediately.

Serves: 6-8