1
In a medium saucepan over medium-high heat, melt the butter. Add flour and stir until combined. Whisk in half-and-half, garlic powder, onion powder, salt, and pepper.
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2
Cook for 2 to 3 minutes, whisking continuously until the mixture thickens. Remove from heat and stir in the shredded cheddar cheese until smooth.
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3
Layer a third of the sliced potatoes in the bottom of the Crock-Pot. Pour about a third of the cheese sauce over the potatoes. Repeat these layers two more times.
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4
Cover the Crock-Pot and cook on high for 3 to 4 hours, until the potatoes are tender. Remove the lid for the last 30 minutes to allow the sauce to thicken.
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