3.5poundsYukon Gold potatoes (5 large)peeled and cut into 1/4-inch slices
1 3/4cupsmilkskim, 2%, or whole
1/2cupfull fat sour cream
1 1/2cupsGruyere cheeseshredded
1tbspfresh parsley or chivesfor garnish, minced
Rub the inside of a 5-quart crockpot with olive oil to coat. Mix the salt and pepper in a small ramekin. Set the potato slices inside the crockpot and sprinkle with a large pinch of the salt and pepper mix. Repeat with the rest of the potato slices, seasoning between each layer.
Melt the butter in a small pot over medium heat. Add the flour and stir for 2 minutes until very bubbly. Add the garlic and onion powder. Stir and cook an additional 2 minutes until the roux turns golden in color. Add the milk and stir well. Add the sour cream and cheese and stir to form a thick sauce.
Pour the cheese sauce over the potatoes (do not stir). Program for high heat for 4 hours.
After 3 1/2 hours, the sauce will be hot and bubbly and the potatoes will be tender all the way through, but I recommend an extra 30 minutes for a more scoop-able consistency. Serve with a sprinkle of fresh herbs. Taste and adjust salt as needed.