CROCK POT RECIPE WITH POTATOES RECIPES

Name: Baked Potatoes from the Crock Pot
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 10 serving(s)
Ingredients: 10 -12 small baking potatoes; aluminum foil

BAKED POTATOES FROM THE CROCK POT RECIPE - FOOD.COM

Baked Potatoes from the Crock Pot Recipe - Food.com image

This is a great way to have baked potatoes ready when you come home. I own two crock pots. In one I have my meat and the other I have a vegetable, some type of side or dessert. You can create a whole meal in a crock pot.

Total Time 4 hours 5 minutes

Prep Time 5 minutes

Cook Time 4 hours

Yield 10 serving(s)

Number Of Ingredients 2

Ingredients

10 -12 small baking potatoes
aluminum foil

Steps:

Stab potatoes with fork.
Wrap each in foil.
Fill crock pot with potatoes.
Cover and cook on High 2 1/2- 4 hours.
Do not add water.
Cooking time depends on how big your potatoes are.
Use your best judgement.
It doesn't hurt to cook them for the 4 hours.
For large potatoes, I have cooked five to six on Low for 8 to 10 hours and they turn out perfectly.

Nutrition Facts : Calories 106.5, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 4.9, CarbohydrateContent 24.6, FiberContent 2.2, SugarContent 1.1, ProteinContent 2.3

CROCK POT SCALLOPED POTATOES RECIPE | MYRECIPES

Crock Pot Scalloped Potatoes Recipe | MyRecipes image

This highly comforting, classic dish has never been easier thanks to your trusty slow cooker. Yielding a creamy, savory potato side the whole family will love, this recipe for crock pot scalloped potatoes is sure to be a new holiday go-to.

Provided by Robin Bashinsky

Total Time 5 hours 0 minutes

Yield Serves 12 (serving size: 1 cup)

Number Of Ingredients 9

Ingredients

3 pounds russet potatoes
¼ cup (2 oz.) unsalted butter
¼ cup all-purpose flour
2 cups whole milk
2 teaspoons kosher salt
1 teaspoon black pepper
? teaspoon ground nutmeg
8 ounces white Cheddar or Gruyère cheese, shredded (about 2 cups), divided
2 tablespoons thinly sliced chives

Steps:

Peel and thinly slice potatoes using a Mandoline slicer. Layer potatoes in a 6-quart slow cooker.
Melt butter in a small saucepan over medium-high. Add flour; cook, whisking constantly until smooth, about 1 minute. Whisk in milk. Bring to a boil, reduce heat to medium, and simmer, whisking constantly until slightly thickened, 3 to 4 minutes. Remove from heat. Whisk in salt, pepper, nutmeg, and 1 cup of the cheese.
Pour cheese sauce evenly over potatoes. Cover, and cook on HIGH until very tender, about 4 hours. Uncover; cook on high 30 minutes (to let water evaporate). Sprinkle with remaining cheese, and cook on high until melted, about 15 to 20 minutes. Sprinkle with chives.

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