Crockpotcheddarpotatoslices Recipes

EASY SLOW COOKER CHEESY POTATOES

Easy Slow Cooker Cheesy Potatoes image

These are always a hit at parties and potlucks! Not a single time where I do not give out this recipe. So quick, simple, and delicious!

Provided by Kimba

Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes

Time 2h20m

Yield 10

Number Of Ingredients 9

Ingredients

1 (2 pound) package frozen Southern-style hash brown potatoes, thawed
4 cups shredded Cheddar cheese
2 (10.75 ounce) cans condensed cream of chicken soup
1 (8 ounce) container sour cream
1 cup chopped yellow onion
1 cup milk
1 pinch seasoned salt, or to taste
1 teaspoon minced garlic
1 cup crushed cheese-flavored crackers (such as Cheez-It®), divided

Steps:

Mix hash brown potatoes, Cheddar cheese, cream of chicken soup, sour cream, onion, milk, seasoned salt, garlic, and 1/2 cup cheese-flavored crackers in a slow cooker.
Cook on Low, stirring occasionally until cooked through, about 2 hours. Stir and top with remaining 1/2 cup cheese-flavored crackers.

Nutrition Facts : Calories 412.8 calories, Carbohydrate 28.8 g, Cholesterol 65.2 mg, Fat 31.1 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 16.6 g, Sodium 826 mg, Sugar 2.4 g

CROCK POT CHEDDAR POTATO SLICES

Crock Pot Cheddar Potato Slices image

Make and share this Crock Pot Cheddar Potato Slices recipe from Food.com.

Provided by bmcnichol

Categories Potato

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
1/2 teaspoon paprika
1/4 teaspoon pepper
4 medium baking potatoes, sliced 1/4-inch thick (about 1 1/4 pounds)
2 cups shredded cheddar cheese

Steps:

Mix soup, paprika and pepper.
Arrange potatoes in a lightly greased crock pot in overlapping rows.
Sprinkle with cheese.
Spoon soup mixture over cheese.
Cover and cook on high for 3 to 4 hours, until potatoes are tender.
Keep warm for serving.

CROCK POT CHEDDAR SCALLOPED POTATOES

Crock Pot Cheddar Scalloped Potatoes image

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

Ingredients

6 medium potatoes, peeled and sliced
1 -2 medium onion, thinly sliced
1/4 cup celery leaves
1 tablespoon dried parsley
2 tablespoons butter, melted
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 (13 ounce) can evaporated milk
1 cup grated cheddar cheese (old or sharp)
1/2 teaspoon paprika

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

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

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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