Creamy Crockpot Potatoes Recipes

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CROCKPOT SCALLOPED POTATOES



Crockpot Scalloped Potatoes image

Save oven space by making these easy, creamy Crockpot Scalloped Potatoes! Slow cooker recipe with milk, cheese, and herbs. Tender and perfect!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 3h10m

Number Of Ingredients 13

2 3/4 cups Yukon Gold potatoes (peeled, 1/4-inch-sliced (about 1 pound or 3-4 medium potatoes)*)
2 3/4 cups sweet potatoes
Kosher salt (about 1 1/2 to 2 teaspoons, plus 1/4 to 1/2 teaspoon for the sauce)
Freshly ground black pepper (about 1 to 1 1/2 teaspoons for the potatoes, plus 1/8 to 1/4 teaspoon for the sauce)
4 tablespoons unsalted butter ((1/4 cup))
1/4 cup finely diced yellow onion (about 1/2 of a small onion)
1/4 cup all-purpose flour
2 cloves garlic (minced (about 1 teaspoon))
2 cups nonfat milk
1/4 teaspoon freshly grated nutmeg**
1 cup freshly grated sharp cheddar cheese*** ((about 2 1/2 ounces))
2 teaspoons chopped fresh thyme
1/4 cup freshly grated Parmesan cheese

Steps:

  • Generously coat the inside of a 6-quart slow cooker with cooking spray. (See recipe notes if using a smaller slow cooker.)
  • Place a layer of potato slices in the bottom of the slow cooker, alternating the Yukon Golds and sweets. Generously sprinkle with kosher salt and black pepper (do not skimp or the potatoes will be bland). Repeat with a second layer of potatoes, another sprinkling of salt and pepper, then another layer of potatoes, continuing until all the potato slices have been used.
  • Melt the butter in a medium saucepan over medium heat with the onion. Sauté until the onion is soft and beginning to turn translucent, about 4 minutes. Sprinkle the flour over the top, then whisk constantly until it turns a golden color and smells nutty, about 1 minute. Add the garlic and cook 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. As you add the milk, the mixture should begin to form a paste that becomes increasing golden. Finish adding the milk, then increase the heat to medium high. Let cook, stirring constantly, until the sauce bubbles and thickens, about 6-8 minutes. Remove the pan from the heat, then stir in the nutmeg, grated cheese, and half of the thyme. Continue whisking until the cheese melts and you have a smooth, rich sauce. Add 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Taste and add additional salt and pepper as desired.
  • Pour the sauce evenly over the potatoes, then jiggle the slow cooker gently so that the sauce seeps down to the various layers. Do not stir. Drape a triple layer of paper towels over the top of the slow cooker so that the sides of the paper towels overhang the edge, then cover the slow cooker with the lid over the top of the paper towels****. Cook for 2 1/2 to 4 hours on high, until the potatoes are tender, changing out the paper towels halfway through if they become soggy. The cooking time can vary widely depending upon your slow cooker, so adjust accordingly. Start checking at the 2 1/2 hour mark, then every 15 to 30 minutes afterward depending on how the potatoes are progressing.
  • Once the potatoes are tender, uncover and sprinkle with Parmesan cheese and remaining thyme. Cook on high, uncovered, for 10 minutes to allow the cheese to melt and the top to crisp. Serve immediately or keep warm in the slow cooker for up to 1 hour.

Nutrition Facts : ServingSize 1 serving, Calories 262 kcal, Carbohydrate 31 g, Protein 10 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 34 mg, Fiber 4 g, Sugar 6 g

SLOW COOKER CREAMY POTATO SOUP



Slow Cooker Creamy Potato Soup image

This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired.

Provided by ROZANRENEE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 7h

Yield 6

Number Of Ingredients 11

6 slices bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 (10.5 ounce) cans condensed chicken broth
2 cups water
5 large potatoes, diced
½ teaspoon salt
½ teaspoon dried dill weed
½ teaspoon ground white pepper
½ cup all-purpose flour
2 cups half-and-half cream
1 (12 fluid ounce) can evaporated milk

Steps:

  • Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
  • Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
  • In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Nutrition Facts : Calories 552.6 calories, Carbohydrate 74.2 g, Cholesterol 59.2 mg, Fat 19.3 g, Fiber 7.4 g, Protein 22 g, SaturatedFat 10.3 g, Sodium 1151.3 mg, Sugar 9.9 g

CREAMY CHEESY CROCK POT POTATOES



Creamy Cheesy Crock Pot Potatoes image

This is a family favorite.

Provided by Gretchen ***

Categories     Potatoes

Time 6h10m

Number Of Ingredients 10

5-6 large potatoes, peeled and cut into 1 inch cubes
1/2 large onion, finely diced
6 oz velveeta cheese, cubed
1 Tbsp butter, sliced
1 can(s) cream of chicken soup
1 c chicken broth
3/4 c sour cream
1/4 tsp garlic powder
1/4 tsp seasoned salt
1/8 tsp pepper

Steps:

  • 1. Spray crock pot with cooking spray. Put potatoes, onion, cheese, and butter in crock pot.
  • 2. In a small bowl mix soup, broth, sour cream and seasonings. Pour over potatoes.
  • 3. Cover and cook on LOW for 6-8 hours or until potatoes are tender. After an hour of cooking (or when cheese is melted) lift lid and stir thoroughly.

CREAMY CROCK POT POTATOES



Creamy Crock Pot Potatoes image

Make and share this Creamy Crock Pot Potatoes recipe from Food.com.

Provided by Mirj2338

Categories     Potato

Time 8h5m

Yield 8 serving(s)

Number Of Ingredients 4

2 lbs small red potatoes, quartered
2 (8 ounce) packages cream cheese, softened
1 (10 1/2 ounce) can cream of potato soup, undiluted
1 (1 ounce) envelope buttermilk ranch salad dressing mix

Steps:

  • Place potatoes in bottom of slow cooker.
  • Beat cream cheese, soup and salad dressing, mix.
  • Stir into potatoes.
  • Cover and cook on low for 8 hours.

Nutrition Facts : Calories 303.6, Fat 20.2, SaturatedFat 11.3, Cholesterol 64.3, Sodium 369.2, Carbohydrate 25.5, Fiber 2.6, Sugar 3.3, Protein 6.2

CREAMY CROCKPOT POTATOES



Creamy Crockpot Potatoes image

Make and share this Creamy Crockpot Potatoes recipe from Food.com.

Provided by GingerlyJ

Categories     Potato

Time 4h5m

Yield 3 pounds, 6-8 serving(s)

Number Of Ingredients 9

3 lbs red potatoes, skin on, cut into chunks
1 (16 ounce) can cream of celery soup
1 (2 ounce) package Italian salad dressing mix
1 (8 ounce) package softened cream cheese
1 (6 ounce) container sour cream
1/2 cup butter
1 cup bacon bits
4 green onions, diced with tops
2 tablespoons dried parsley

Steps:

  • mix everything together and cook in a slow cooker on low 4-6 hours.

Nutrition Facts : Calories 614.9, Fat 43.7, SaturatedFat 23.3, Cholesterol 121.2, Sodium 1031.4, Carbohydrate 45, Fiber 4.7, Sugar 6.5, Protein 13.7

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