Flemings Slow Cooker Au Gratin Potatoes Recipes

CREAMY AUGRATIN POTATOES {CROCKPOT}

Creamy AuGratin Potatoes {Crockpot} image

Creamy augratin potatoes, for your crockpot. An excellent, and easy side dish. Based on Lavender Lynn's Creamy AuGratin Potatoes Recipe #482036, for ZWT8

Provided by Random Rachel

Categories < 4 Hours

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 russet potatoes, sliced into 1/8 inch slices
1/2 onion, sliced into rings
salt and pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups cheddar cheese, shredded

Steps:

Butter a 1 quart sized crock pot.
Layer the potato slices and onion rings in the crock, lightly seasoning with salt and pepper every few layers.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute.
Gradually stir in milk.
Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
Pour the cheese over the potatoes, and slide a spatula between the edge of the crock and the potatoes to allow the cheese to pour down the side and cover everything.
Cook on high for 2 hours, or on low for 4-5 hours.

FLEMING'S SLOW COOKER AU GRATIN POTATOES

FLEMING'S SLOW COOKER AU GRATIN POTATOES image

Categories Potato Side Christmas Easter Thanksgiving Vegetarian Wheat/Gluten-Free Winter Potluck

Yield 8

Number Of Ingredients 11

Ingredients

1/2 cup butter
2 leeks, whites only, thinly sliced
2 jalapenos, seeds removed, minced
1/4 teaspoons pepper
1/4 teaspoon salt
2 cloves garlic
3 tablespoons flour
1 pint heavy cream
5-6 large russet potatoes, peeled and cut into thin 1/4 inch slices
2 cups cheddar cheese, divided
Cooking Spray

Steps:

In a medium saucepan, melt butter over medium-high heat. Saute leeks and jalapenos until soft. Add garlic, continuing to saute for 1 minute. Season with pepper and salt. Add butter and stir until melted. Using a fork, whisk in heavy cream and bring to a low simmer. Mixture should become thick, remove from heat, set aside. Coat your slow cooker with cooking spray. Start with a layer of potatoes, top with a large spoon of cream, leek and jalapeno mixture and sprinkle and quarter cup of cheddar cheese. Continue until your slow cooker is full. Refrain from topping last layer with cheddar cheese. Cover and set for 4 hours on low or 8 hours on high. Thirty minutes before serving, top with remaining cheddar cheese and cover until ready to serve. Pierce potatoes with a knife to make sure they are soft. Cheese should be melted and bubbly. Serve your Fleming's Slow Cooker Au Gratin Potatoes.

FLEMINGS POTATOES

Flemings Potatoes image

If you've ever been to Fleming's, then you know that these are hands down the best potatoes ever!! There is another recipe on here for this same thing, but it is slightly altered. I believe this is the correct recipe to make the exact potatoes that you get at Fleming's.

Provided by AZFoodie

Categories Potato

Time 1h15m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons butter
1 small jalapeno pepper, diced
1/2 cup leek, diced (1/2-inch pieces, bottom white part only)
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper, fine grind
1 1/2 cups heavy cream
1 cup half-and-half cream
2 cups cheddar cheese, grated
2 cups monterey jack cheese, grated
5 lbs russet potatoes, peeled and sliced into thin rounds (about 1/16-inch thick)

Steps:

Melt butter in a medium saucepan over medium-high heat. Add jalapeños, leeks, garlic, salt and pepper and sauté for 4 to 5 minutes, stirring constantly.
Add cream and half & half and bring to a simmer. When cream is hot, remove pan from stove. Stir in both cheeses and blend thoroughly.
Place potato slices in a large mixing bowl. Add cream mixture to bowl, folding potatoes and sauce gently together.
Spray a 9-by-13-inch glass baking dish with non-stick coating. Pour in potato mixture and evenly distribute potatoes and sauce.
Cover tightly with aluminum foil. Bake in a preheated 350-degree oven for 45 minutes.
Remove foil and cook an additional 15 minutes to brown potatoes.

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