Scalloped Potatoes Auvergnats

3 or 4 russet potatoes, peeled and sliced ¼ inch thick
¼ cup all-purpose flour
Salt to taste
2 tablespoons unsalted butter
¼ pound Bleu d’Auvergne, Stilton, Roquefort, or domestic blue cheese, grated, thinly sliced, or crumbled
1½ cups milk or half-and-half

The Auvergne is a region in south-central France known, among other things, for its popular blue cheese called Bleu d’Auvergne.

Arrange a layer of potatoes in the bottom of the slow cooker insert, then sprinkle about 2 teaspoons flour and ¼ teaspoon salt evenly over the layer. Place several small dots of butter on the layer. Then sprinkle on a tablespoon or two of cheese.
Repeat, adding layers of potatoes topped with flour, salt, butter, and cheese, until all the potatoes have been used butter, and cheese, until all the potatoes have been used up. (One large potato yields about one layer.) End with a plain layer of potatoes, but save a bit of cheese for a final layer later. Cover and cook on low for about 3 hours.
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. Do not be afraid to stir the potatoes very gently as they are cooking.
When you spoon them out of the insert they will become disarranged—no matter how carefully you have arranged them to start with—and a gentle stir will keep all the good stuff evenly distributed and help disguise any graying of potatoes that are exposed to oxygen.
Let the potatoes rest for 10 minutes, and then scoop large spoonfuls onto plates.