6 large potatoes, peeled and thinly sliced
1 onions thinly sliced
5 tablespoons Land O’ Lakes butter
2 cloves garlic
5 tablespoons Gold Medal flour
2 cups milk
2 cups Swanson chicken broth
½ teaspoon each pepper, thyme and poultry seasoning
¼ teaspoon seasoning salt
1 teaspoon dry mustard powder
2-3 cups cheese (use your favorite, I love sharp cheddar and Gruyere)
Melt butter in a saucepan on the stove. Add garlic. Add in flour and stir until blended. Let cook 1 minute.
Pour in milk while whisking and continue to whisk until incorporated and no lumps remain. Add in chicken broth and seasonings. Stir over medium heat until thick and bubbly.
Spray inside of slow cooker with cooking spray. Layer ⅓ of potatoes, ½ of onions and 1 cup of sauce. Repeat layers ending with the remaining potatoes & sauce.
Cook on high 4-5 hours. Sprinkle with cheese, turn off slow cooker and cover to allow cheese to melt.
Once done potatoes can be kept on warm for up to 2 hours. To thicken up sauce (if required) turn off slow cooker for about 20 minutes before serving