“From the Art of the Slow Cooker by Andrew Schloss”
READY IN:
4hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in large skillet over med-high heat. Brown the cut sides of to wedges in the hot oil in batches, about 2 minute per side; do not crowd the pan. Transfer the potatoes to a 5-6 quart slow cooker after browning.
  2. Add the onion to the oil in the skillet and cook over medium heat until tender, about 3 minute Add garlic, rosemary, salt, pepper, and flour, and stir till onion is evenly coated. Add broth and simmer until thickens slightly; pour over potatoes. Cover with folded kitchen towel and top with the lid. Cook 3-4 hours on high, or 6-8 hours on low, until tender. Remove the towel, scatter cheese on top, cover, and cook 3 minute or till cheese melts.

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