Spray a 6 quart crock pot with non-stick cooking spray.

Melt the butter in a medium saucepan over medium high heat.  Add the flour and stir until combined.

Whisk in the milk, garlic powder, onion powder, salt and pepper.

Cook for 2-3 minutes whisking continuously until the mixture thickens.

Then remove the saucepan from the heat and then immediately stir in the shredded cheddar cheese.

Layer a ⅓ of the sliced potatoes in the bottom of the crock pot.  Pour approximately ⅓ of the sauce on top of the potatoes.

Continue with these layers 2 more times.

Place a few paper towels on top of the crock pot and then add the lid (this will soak up the extra moisture and make the top of the potatoes crispier).

Then cook on high for 3-5 hours until the potatoes are tender and cooked through.

Remove the lid for the last 30 minutes of the cook time to allow the sauce to thicken.

Then top with the fresh chopped parsley and the potatoes are ready to serve and enjoy!