Cheesy Potatoes

 Ingredients

• 4 large russet potatoes or 6 medium-sized ones** (see alternative potato options below)
• 4 tablespoons unsalted butter
• 1 yellow onion, diced
• 3 tablespoons all-purpose flour
• 1 ¼ cup unsalted (or low-sodium) chicken broth
• 1 cup sour cream
• 2 ½ teaspoons Kosher salt
• 1 teaspoon black pepper
• 2 ¾ cups freshly grated Cheddar cheese

Instructions

• Scrub, peel, and cut the potatoes into small cubes, no larger than a ½". The size of the potatoes will affect the cook time. Spray a 4-5 quart crock pot with nonstick cooking spray and add the potatoes.
• Add the butter to a medium-sized sauté pan over medium-high heat. As soon as it has melted, add the diced onion and sauté for 4-6 minutes, until softened and cooked through.
• Sprinkle the flour over the onions and stir until evenly coated. Then, add the chicken broth about a ¼ cup at a time, stirring until fully incorporated after each addition. Allow to simmer 3-4 minutes, until slightly thickened, stirring often. Remove from the heat and stir in the sour cream, salt, and pepper. Add 2 cups of the Cheddar cheese and stir once more. The sauce will taste very salty.
• Pour the sauce over the potatoes, stir to combine, cover, and cook on low for 8 hours (or until soft and tender). Once the potatoes are cooked through, add the remaining Cheddar to the top of the potatoes and allow to melt -- about 10-15 minutes. If desired, dab any grease collected on the top with paper towels. Serve and enjoy!
  https://www.theanthonykitchen.com/crock-pot-cheesy-potatoes/#recipe