Making Boxed Scalloped Potatoes In Crock Pot Recipes

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SLOW-COOKER SCALLOPED POTATOES



Slow-Cooker Scalloped Potatoes image

Put your slow cooker to the test with this classic creamy potato side dish. We added a little bit of flour to help thicken and stabilize the cream. Keeping the potatoes thin is the secret to this recipe's success try using a mandoline to slice them evenly.

Provided by Food Network Kitchen

Categories     side-dish

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 8

1 tablespoon unsalted butter, at room temperature
1 cup heavy cream
3/4 cup low-sodium chicken broth
4 tablespoons all-purpose flour
1 tablespoon fresh thyme leaves, lightly chopped
2 1/2 pounds Idaho potatoes, peeled and sliced about 1/8 inch thick (about 5 potatoes)
6 ounces grated Gruyere cheese (about 2 cups)
Kosher salt and freshly grated black pepper

Steps:

  • Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
  • Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
  • Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.
  • Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)

SLOW COOKER SCALLOPED POTATOES



Slow Cooker Scalloped Potatoes image

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

cooking spray
5 large russet potatoes, halved and thinly sliced
salt and ground black pepper to taste
6 tablespoons butter
½ cup all-purpose flour
4 cups milk
4 tablespoons chopped garlic
1 (16 ounce) package shredded sharp Cheddar cheese

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

AU GRATIN AND SCALLOPED POTATOES



Au Gratin and Scalloped Potatoes image

Make and share this Au Gratin and Scalloped Potatoes recipe from Food.com.

Provided by weekend cooker

Categories     Potato

Time 4h10m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 5

1 (5 ounce) box scalloped potatoes
1 (5 ounce) box au gratin potatoes
1 cup milk
6 tablespoons butter
1/2 lb bacon, cooked crisp and crumbled

Steps:

  • Place both boxes of potatoes in slow cooker, sprayed with vegetable cooking spray.
  • In a large bowl, combine butter, milk, and 4 1/4 cups of water and pour over potatoes.
  • Cover and cook on low for 4-5 hours.
  • When ready to serve, sprinkle crumbled bacon over top of potatoes.

Nutrition Facts : Calories 587.5, Fat 46.4, SaturatedFat 21.7, Cholesterol 92.9, Sodium 1355.3, Carbohydrate 35.1, Fiber 2.2, Sugar 0.3, Protein 12.6

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