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Hello, foodies…

Did you all watch QVC Presents FFANY Shoes on Sale last night? I did! My dear friend Jane Treacy hosted our 22^nd annual event designed to benefit breast cancer research and education. We had over 85,000 pairs of shoes and accessories donated by some of today’s leading designers. 85,000! We sold everything at half the manufacturer’s suggested retail price and 80% of the proceeds will support the fight.

I hope lots of you were able to watch and shop to support our cause. If you missed it, however, it’s not too late! QVC has all of its remaining pairs available on QVC.com and they’re still available at half the retail price. Go see what you missed—or go buy a second pair!

I’m enjoying the leftovers from this Sunday’s In the Kitchen with David(R) recipe. I entertained friends earlier this week and made my Cheesy Slow Cooker Scalloped Potatoes in the oven because I didn’t finalize my menu until late in the day. Boy are they tasty. I can’t wait to hear what you think. But first...you'll need the recipe!

Cheesy Slow Cooker Scalloped Potatoes

Ingredients:

3 Tbsp butter

1 cup small diced onion

1/2 tsp dried thyme

1/4 cup flour

1 cup heavy cream

1 cup chicken or vegetable stock

4 cups shredded extra sharp cheddar cheese, divided

2 tsp salt

1/4 tsp black pepper

8 russet potatoes (about 4 lbs), peeled and thinly sliced

Preparation:

1. In a medium-size saucepan set over medium heat, sauté the onions and thyme in the butter until the onions are soft, about 5 minutes. Add the flour and cook for 1–2 minutes. Add the cream and stock and stir until the sauce has thickened and is just about to simmer. Add 3 cups of the cheese and stir until melted. Remove the pan from the heat and stir in the salt and pepper.
2. Put the potatoes into a large bowl and pour the cheese sauce over them. Toss until the potatoes are well coated and then layer them in the slow cooker. Pour any remaining sauce over the potatoes. Place the lid on the slow cooker and cook on high for 5 hours.
3. When finished, top the potatoes with the remaining cheese. Place the lid back on the slow cooker and melt the cheese on the warm setting. Let the potatoes rest for 15 minutes before serving.

The only thing that could make this recipe better is if you serve it with my Slow Cooker Beer-Braised Pork Chops, which was last Wednesday’s ITKWD recipe.

And the only thing better than both of those recipes is to add next Wednesday’s Slow Cooker Cran-Applesauce!

Stay on the lookout for that last one. And, in the meantime, find your slow cooker and get going! Homemade scalloped potatoes could be on your dinner table tonight. Don't forget you can always use your mandolin slicer to cut those potatoes thinly and evenly...not to mention save you a ton of time on the prep.

I’ll see you Sunday at Noon ET, foodies. Have a delicious weekend.

Keep it flavorful!

—David