Busters Recipes

Scalloped Potatoes and Parsnips
   
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 3/4cups whipping cream
2 teaspoons dry mustard
1 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon black pepper
2 baking potatoes, cut in half lengthwise, then crosswise into 1/4-inch-thick slices
2 parsnips, cut into 1/4-inch-thick slices
1 onion, chopped
2 cups shredded sharp Cheddar cheese
  
  Melt butter in medium saucepan over medium-high heat. Add flour; whisk constantly 1 to 2 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 7 hours or on HIGH 3 1/2 hours or until potatoes are tender. Stir in cheese. Cover; let stand until cheese melts.
Makes 4 to 6 servings.

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