Scalloped potatoes with thyme
2 large, (about 1/3 cup), finely chopped
1 clove(s), medium, minced
2% reduced fat milk
2 tsp(s), chopped, divided
½ tsp(s), divided
¼ tsp(s), divided, plus more for sprinkling
1¾ pound(s), peeled and cut into 1/8-inch slices
Grated Parmesan cheese
- In a small saucepan over medium heat, warm oil. Add shallots and garlic and cook, stirring occasionally, until softened, about 3 minutes. Stir in flour and cook, stirring constantly, 2 minutes. Slowly pour in milk, stirring constantly with a wooden spoon until sauce bubbles; simmer, stirring, until sauce thickens, about 2 minutes longer. Stir in 1 tsp thyme, mustard, 1/4 tsp salt, 1/8 tsp pepper, and nutmeg.
- Spray the insert of a 4- or 5-qt slow cooker with nonstick spray. Arrange one-third of potatoes in bottom of slow cooker, overlapping as needed; sprinkle with 1/8 tsp salt, and a pinch pepper. Sprinkle with 2 tbsp Parmesan and one-third of sauce. Repeat layers with half of remaining potatoes, 2 tbsp Parmesan, half of remaining sauce, 1/8 tsp salt, and remaining pinch pepper. Decoratively arrange remaining potatoes on top and spoon remaining sauce over.
- Cover and cook until potatoes are fork-tender, 2 1/2 to 3 hours on High. Turn off slow cooker and sprinkle potatoes with remaining 2 tbsp Parmesan, 1 tsp thyme, and a sprinkle of pepper. Cover and let stand until cheese is melted, about 5 minutes.
- Per serving: 1/6 of potatoes