3 T olive oil
2 lbs potatoes, scrubbed and cut into 6-8 wedges each.
2 med. onion, halved and cut into thin slices
3 cloves garlic, minced
1 t. chopped rosemary
1 t salt
1/4 t pepper
1 T flour
1 1/4 c chicken or vegetable broth
1/4 c grated parmesan cheese
HEAT oil in large skillet over med-high heat. Brown the cut sides of to wedges in the hot oil in batches, about 2 min. per side; do not crowd the pan. Transfer the potatoes to a 5-6 quart slow cooker after browning.
ADD the onion to the oil in the skillet and cook over medium heat until tender, about 3 min. 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 min. or till cheese melts.
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