Sweet Potato Gruyere Gratin
12
30 minutes
6 hours
Slow Cookers
Ingredients
- 4 sweet potatoes, sliced with slicing blade (thickest setting)
- 4 russet potatoes, sliced with slicing blade (thickest setting)
- 4 cloves garlic, chopped
- 1 leek
- 1 tsp. ground thyme
- 1 tsp. dried sage
- 1 tsp. salt, more to taste
- 1 tsp. black pepper, more to taste
- 4 Tbsp. butter for sauce, butter for coating slow cooker
- 4 Tbsp. flour
- 3 cups whole milk
- 8 oz gruyere, shredded with shredding blade*
- Salt and pepper for seasoning
- *Note: For a more velvety texture use Cheddar or Gouda cheeses.
Directions
- In a large bowl, toss the potato slices with chopped garlic, leek, thyme, sage, salt and pepper.
- Coat slow cooker with butter.
- Layer potato/spice mixture in the bottom of the slow cooker, and sprinkle salt and pepper lightly between every couple layers.
- For the cheese sauce, in a medium sauce pan, melt 4 Tbsp. butter over medium-high heat.
- Slowly add 4 Tbsp. of flour and ½ tsp. salt. Whisk for 1 minute.
- Gradually stir in the whole milk.
- Add in the shredded cheese, 1 cup at a time, melting the cheese between each cup.
- Once the cheese is completely melted, pour over the potato layers.
- Place the lid on the slow cooker and cook for 4-6 hours on low, or until potatoes are soft.