CROCKPOT SCALLOPED POTATOES
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
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
CROCK POT CHEESY SCALLOPED POTATOES
These Crock Pot Cheesy Scalloped Potatoes make "made from scratch sauce" easy!
Provided by Aunt Lou
Categories Side
Time 6h30m
Number Of Ingredients 10
Steps:
- Put 3 tablespoons of your butter in a saucepan and melt over medium-low heat
- Add your flour, mustard, Worcestershire sauce and pepper and stir well
- Pour in your milk, stir and cook on medium until it comes to a boil
- While your milk is heating, combine your potatoes and onion (don't forget to stir your milk mixture occasionally)
- Once it reaches a boil, reduce your heat back to medium-low
- Cook your milk mixture, while stirring it frequently, until it thickens and is bubbly
- Add your Cheddar cheese and stir until the cheese is melted
- Pour your cheese mixture over your potatoes and give them a good stir
- Cover and cook on low for 5 1/2 to 6 1/2 hours or on high for 2 1/2 to 3 1/2 hours, it is done when your potatoes are tender
- Melt your remaining 2 tablespoons of butter and combine with your Italian bread crumbs and sprinkle evenly over your potatoes
- Cook uncovered for an additional 30 minutes
CROCK POT SCALLOPED POTATOES
The best part is that you don't have to use the oven .... leaving the oven for your main dish! We also love to serve this up as a side dish to go with steak (and you don't have to heat up the house in the summer for an awesome side dish!).
Provided by Holly Nilsson
Categories Side Dish
Time 5h20m
Number Of Ingredients 8
Steps:
- Combine 1 cup cheddar cheese, cream of chicken soup, 1 cup heavy cream, garlic powder, thyme and black pepper to taste.
- Grease a 6qt slow cooker and place ½ of the potatoes in the bottom. Top with onions. Spread ½ of the cheese mixture on top.
- Add remaining potatoes and sauce. Pour ½ cup heavy cream over top.
- Cover and cook on high 4-5 hours (or low 7-8 hours).
- Once potatoes are soft, sprinkle with remaining ½ cup cheese and cover until melted (about 5 minutes).
Nutrition Facts : Calories 375 kcal, Carbohydrate 26 g, Protein 11 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 86 mg, Sodium 427 mg, Fiber 4 g, ServingSize 1 serving
SLOW COOKER SCALLOPED POTATOES
Make these scalloped potatoes with cheese, potatoes, and a slow cooker. How can you go wrong?
Provided by Kattygirl
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 4h35m
Yield 8
Number Of Ingredients 8
Steps:
- Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.
- Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.
- Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.
- Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 54.5 g, Cholesterol 91.5 mg, Fat 29.9 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 18.9 g, Sodium 490.4 mg, Sugar 7.5 g
CROCK POT CHEDDAR SCALLOPED POTATOES
Not sure where it came from have it on an index card. This recipe can be prepared the day before in cooker insert, cover and refrigerate up to 24 hours. It is delicious and simple.
Provided by Whatever
Categories Potato
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- lightly grease cooker insert; layer and alternate potato slices and onion in prepared cooker. In a blender or food processor, combine celery leaves, parsley, butter, flour, salt, pepper, evaporated milk and cheddar cheese.
- Process for 1 minute or until mixture is smooth.
- Pour over potatoes and onions, sprinkle with paprika.
- Cover and cook on LOW for 6- 8 hours or on HIGH for 3- 4 hours, until potatoes are tender and heated through.
CROCK POT SCALLOPED POTATOES
Make and share this Crock Pot Scalloped Potatoes recipe from Food.com.
Provided by Fluffy
Categories Potato
Time 10h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place half of the sliced potatoes in bottom of crock pot.
- Top with half of the onions cheese and bacon.
- Repeat layers in order.
- Top with cream of chicken soup.
- Cook on low for 8 to 10 hours.
SIMPLY RICH CHEDDAR SCALLOPED POTATOES
Easy potato dish that's real comfort food! Simple and rich, made fresh at home with common pantry ingredients. Never buy a box of Betty Crockers Scalloped Potatoes again! Easy to halve the measurements to make a 4 serving size.
Provided by SaraFish
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Use a big pot.
- Saute chopped onions in margarine til soft but not browned.
- In small bowl, combine flour, salt and pepper.
- Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
- Turn off heat.
- Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
- Add sliced potatoes and stir well to combine.
- Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
- Cover with foil and bake at 350 for 35 minutes.
- Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
- Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
- Let stand a few minutes before serving to allow sauce to thicken.
Nutrition Facts : Calories 436, Fat 25.5, SaturatedFat 12.9, Cholesterol 58.4, Sodium 574, Carbohydrate 36.3, Fiber 3.6, Sugar 1.8, Protein 16.4
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