Scalloped Potatoes And Parsnips - cooking recipe

Ingredients

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

Preparation

Slow Cooker Directions:.
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.
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.