Scalloped Potatoes And Parsnips

• 6 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 3/4 cups heavy cream
• 2 teaspoons dry mustard
• 1 1/2 teaspoons salt
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon black pepper
• 2 baking potatoes, cut in half lengthwise, then in 1/4-inch slices crosswise
• 2 parsnips, cut into 1/4-inch slices
• 1 onion, chopped
• 2 cups shredded sharp cheddar cheese

1. Slow Cooker Directions:.
2. Melt butter in medium saucepan over medium-high heat. Add flour and whisk constantly 3 to 5 minutes. Slowly whisk in cream, mustard, salt, thyme, and pepper. Stir until smooth.
3. Place potatoes, parsnips, and onion in slow cooker. Add cream sauce. Cover; cook on LOW for 7 hours or on HIGH 3 1/2 hours or until potatoes are tender. Stir in cheese. Cover until cheese melts.

unsalted butter, allpurpose, heavy cream, mustard, salt, thyme, black pepper, baking potatoes, parsnips, onion, cheddar cheese

Taken from www.food.com/recipe/scalloped-potatoes-and-parsnips-160123 (may not work)