Slow Cooker Scalloped Potatoes Recipe 425 Recipes

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

Ingredients

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 RECIPE

Slow Cooker Scalloped Potatoes Recipe image

These potatoes can bake away while you prepare the rest of the dinner. They only take a few minutes to assemble and taste amazing.

Provided by Six Sisters Stuff

Yield 12

Number Of Ingredients 7

Ingredients

2 pounds small red potatoes (you can peel if you want)
1 cup sour cream (I used fat free)
1 (10.5 ounce) can cream of potato soup
1 Tablespoon Worcestershire sauce
1 1/2 cups shredded cheddar cheese
1/2 teaspoon paprika
3 Tablespoons chopped fresh chives - optional topping

Steps:

Thinly slice potatoes and set aside.
Mix sour cream, can of potato soup and Worcestershire sauce together in a large bowl.
Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.
Spoon 1/2 of the potato mixture into a crock pot sprayed with cooking spray.
Top with 3/4 cup of shredded cheese. Repeat layer with remaining potatoes and cheese.
Cook on HIGH for 3.5 to 4.5 hours (or on LOW 7 to 8 hours).
Serve topped with a sprinkle of paprika and chives.

Nutrition Facts : Servingsize 1 serving, Calories 1654 kcal, Fat 78 g, SaturatedFat 48 g, Cholesterol 230 mg, Sodium 1562 mg, Carbohydrate 145 g, Sugar 9 g, Protein 86 mg

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

Ingredients

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

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