SLOW COOKER SCALLOPED POTATOES WITH HAM
If you like ham and potatoes, you'll love this creamy recipe! Its a big hit in my house, especially with my kids!
Provided by Raquel Davis
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 4h20m
Yield 8
Number Of Ingredients 9
Steps:
- Place sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture.
- Cover, and cook on High for 4 hours.
Nutrition Facts : Calories 265.4 calories, Carbohydrate 33.3 g, Cholesterol 24.3 mg, Fat 10.2 g, Fiber 3.9 g, Protein 10.8 g, SaturatedFat 4.7 g, Sodium 633.9 mg, Sugar 2.4 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
SLOW-COOKER CHEESY POTATOES AND HAM
Creamy, cheesy potatoes with ham made in the slow cooker make perfect comfort food! Add a tossed salad, and dinner is ready.
Provided by Pillsbury Kitchens
Categories Entree
Time 4h25m
Yield 6
Number Of Ingredients 7
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In large bowl, mix potatoes, onion and ham; spoon into slow cooker.
- In medium bowl, mix soup, milk, cheese and pepper; pour over potato mixture.
- Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender. Gently stir potatoes before serving.
Nutrition Facts : Calories 350, Carbohydrate 35 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 5 g, TransFat 0 g
SLOW-COOKER SCALLOPED POTATOES
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
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.)
CROCKPOT SCALLOPED POTATOES RECIPE
Creamy Crock Pot Scalloped Potatoes are a great side to any meal. You only need a few ingredients and the slow cooker!
Provided by Lil' Luna
Categories Side Dish
Time 4h15m
Number Of Ingredients 8
Steps:
- Peel potatoes and slice 1/8" thick. Arrange a third of the potatoes in the bottom of a crock pot that has been sprayed with non-stick spray.
- Drizzle about a third of the cream evenly over the potatoes. Sprinkle a third of the garlic, minced onion, Parmesan, salt, and pepper over the potatoes. Repeat two more times.
- Cover slow cooker. Cook potatoes on HIGH for 4-5 hours or until tender.
- Sprinkle cheese on top of potatoes. Cook for about 5 more minutes or until cheese is melted. Serve hot.
Nutrition Facts : Calories 333 kcal, Carbohydrate 26 g, Protein 8 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 78 mg, Sodium 525 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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 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.
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 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
CHEESY SCALLOPED POTATOES
Learn how easy it is to make Cheesy Scalloped Potatoes from scratch! This recipe has decadent caramelized onions in a creamy cheddar cheese sauce with simple seasonings.
Provided by Stephanie
Categories Side Dish
Time 1h50m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Note: While the onions caramelize, measure out your remaining ingredients.
- Soften/Caramelize the Onions: Cut the onions into ¼ inch strings. Melt 2 Tbsp. butter and heat 1 Tbsp. olive oil in a large skillet over medium-low heat. Add the onions and ½ tsp dried thyme. Let them cook slowly for about 30 minutes, until they're brown and caramelized. Stir every few minutes. Once done, remove and set aside.
- Combined Butter & Flour: Increase heat to medium. Add 4 TBS butter to the pot along with the garlic. Cook for 1 minute and use a silicone spatula to "clean" the bottom and sides of the pot. Add 1 TBS flour at a time (4 total) and whisk to incorporate. Continue to whisk for 1 minute or until you can no longer smell flour.
- Add the Milk: Gradually add the milk, splashes at a time, and whisk to incorporate. If you add it too fast the roux will thin out too much. Bring to a boil, then remove from heat.
- Add Seasonings: Add ½ teaspoon mustard powder, ½ teaspoon salt, ¼ tsp pepper, and a pinch of cayenne. Stir to combine.
- Add Cheese: Let the roux cool down a bit. Reserve 1 heaping cup of cheddar cheese and gradually sprinkle the rest in. If the base is too hot when the cheese is added, the dairy will separate and the sauce will be grainy
- Stir in 2 TBS cream cheese, then add the caramelized onions.
- Slice the potatoes: Peel the potatoes, rinse, and pat dry. Cut them into thin and even slices, about 1/8 inch thick. (See post for visual.)
- Fill the Casserole Dish: Arrange half of them on the bottom of a lightly greased 9 x 13 baking dish and top with half of the cheese sauce. Add remaining potatoes and remaining cheese sauce. Top with remaining cheddar cheese.
- Bake: Cover and bake at 350 for 45 minutes. Remove cover and bake for 15 more minutes.
- Broil at 450 for up to 5 minutes, until the top is slightly browned, watch it carefully. Let sit for 5 minutes, garnish with fresh parsley, and serve.
Nutrition Facts : Calories 464 kcal, Carbohydrate 34 g, Protein 19 g, Fat 28 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 80 mg, Sodium 563 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CROCKPOT SCALLOPED POTATOES WITH CHEESE
These easy crock pot scalloped potatoes are a cinch to prepare and cook in the slow cooker with a simple white sauce and shredded cheese.
Provided by Diana Rattray
Categories Side Dish
Time 5h15m
Yield 6
Number Of Ingredients 8
Steps:
- Generously butter the bottom and sides of the slow cooker crockery insert.
- Cover the pot and cook the potatoes on LOW for 5 to 7 hours, stirring once or twice during the cooking time to keep the potatoes coated and moisten with the cheese sauce. If desired, sprinkle extra cheese over the top of the potatoes and continue cooking just until it has melted.
- Transfer the potatoes and sauce to a serving bowl and garnish with chopped parsley or chives, if desired.
Nutrition Facts : Calories 649 kcal, Carbohydrate 61 g, Cholesterol 92 mg, Fiber 6 g, Protein 23 g, SaturatedFat 19 g, Sodium 1393 mg, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 13 g
CHEESY SCALLOPED POTATOES
Skip the box mixes and make this delicious Scalloped potatoes recipe. It is so cheesy and the perfect side dish for dinner.
Provided by Eating on a Dime
Categories Side Dish
Time 1h35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and spray a 9X13 baking dish with a non stick cooking spray.
- Melt the butter in a small sauce pan and then whisk in the flour and the minced garlic.
- Whisk in the chicken broth and then gradually add in the milk and whisk constantly until well combined and smooth. Then stir in the salt and pepper.
- Cook on low until the sauce is smooth (whisking constantly).
- Turn the heat off and then stir in the shredded cheddar cheese. Stir until the cheese is melted and well combined.
- Then place half of the potatoes in the baking dish. Pour half of the cheese sauce on top of the layer of the potatoes in the pan. Repeat with the remaining potatoes and cheese sauce.
- Bake uncovered for 55-70 minutes at 350 degrees F until the potatoes are fork tender.
- Switch the oven to the broil setting and broil for 3-5 minutes until the top of the scalloped potatoes are browned slightly.
- Remove and let the potatoes set at room temperature for 15-20 minutes before serving.
- Serve warm and enjoy!
Nutrition Facts : Calories 354 kcal, Carbohydrate 38 g, Protein 13 g, Fat 17 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 51 mg, Sodium 659 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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