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1
Arrange a layer of potatoes in the bottom of the slow cooker insert, then sprinkle about 2 teaspoons flour and 1/4 teaspoon salt evenly over the layer.
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2
Place several small dots of butter on the layer.
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3
Then sprinkle on a tablespoon or two of cheese.
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4
Repeat, adding layers of potatoes topped with flour, salt, butter, and cheese, until all the potatoes have been used up.
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5
(One large potato yields about one layer.)
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6
End with a plain layer of potatoes, but save a bit of cheese for a final layer later.
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7
Cover and cook on low for about 3 hours.
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8
Remove the lid, pour the milk over all, top with a last layer of cheese, recover, and cook for 1 to 3 hours longer, or until all the potatoes are tender.
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9
Do not be afraid to stir the potatoes very gently as they are cooking.
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10
When you spoon them out of the insert they will become disarrangedno matter how carefully you have arranged them to start withand a gentle stir will keep all the good stuff evenly distributed and help disguise any graying of potatoes that are exposed to oxygen.
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11
Let the potatoes rest for 10 minutes, and then scoop large spoonfuls onto plates.
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12
Some of my favorite variations on the theme of scalloped potatoes and cheese are sharp cheddar and chives, Gruyere and freshly grated nutmeg, and smoked cheddar and fresh parsley.
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13
Perhaps a good, hearty red wine from southwestern France would be nice.
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14
A tannic Minervois?
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15
A dry rose?
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16
Almost anything that you would pair with a blue cheese would work well here.
