EASY CROCK POT SWISS STEAK RECIPES

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BEST CROCK POT SCALLOPED POTATOES - HOW TO MAKE SLOW ...



Best Crock Pot Scalloped Potatoes - How to Make Slow ... image

Keep Easter easy with these Slow Cooker Scalloped Potatoes. Get the recipe from Delish.com.

Provided by Megan Shepherd

Categories     nut-free    dinner party    weeknight meals    side dish

Total Time 4 hours 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 10

Number Of Ingredients 12

1 c.

heavy cream or half and half

1/4 c.

low-sodium chicken broth

1

pinch paprika

1/4 tsp.

ground nutmeg

2 tbsp.

fresh thyme leaves, plus more for garnish

2 tbsp.

freshly chopped rosemary, plus more for garnish

2 tsp.

garlic powder

3 lb.

russet potatoes, sliced 1/4" thick

1/2 c.

freshly grated Parmesan

2 1/2 c.

shredded Gruyère

kosher salt

Freshly ground black pepper

Steps:

  • In a large bowl, whisk together heavy cream (or half and half), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until combined. Line bottom of a slow-cooker with a layer of potatoes, then top with 1/3 of cream mixture, 1/2 cup parmesan and 1/2 cup gruyère. Season with salt and pepper. Repeat until all ingredients are used up. Cover and cook on high for 4 hours. Remove the lid, turn off heat, and let set 30 minutes. (Drain any grease.) Transfer to a bowl and garnish with more thyme and rosemary, then serve.

BEST CROCK POT SCALLOPED POTATOES - HOW TO MAKE SLOW ...



Best Crock Pot Scalloped Potatoes - How to Make Slow ... image

Keep Easter easy with these Slow Cooker Scalloped Potatoes. Get the recipe from Delish.com.

Provided by Megan Shepherd

Categories     nut-free    dinner party    weeknight meals    side dish

Total Time 4 hours 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 10

Number Of Ingredients 12

1 c.

heavy cream or half and half

1/4 c.

low-sodium chicken broth

1

pinch paprika

1/4 tsp.

ground nutmeg

2 tbsp.

fresh thyme leaves, plus more for garnish

2 tbsp.

freshly chopped rosemary, plus more for garnish

2 tsp.

garlic powder

3 lb.

russet potatoes, sliced 1/4" thick

1/2 c.

freshly grated Parmesan

2 1/2 c.

shredded Gruyère

kosher salt

Freshly ground black pepper

Steps:

  • In a large bowl, whisk together heavy cream (or half and half), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until combined. Line bottom of a slow-cooker with a layer of potatoes, then top with 1/3 of cream mixture, 1/2 cup parmesan and 1/2 cup gruyère. Season with salt and pepper. Repeat until all ingredients are used up. Cover and cook on high for 4 hours. Remove the lid, turn off heat, and let set 30 minutes. (Drain any grease.) Transfer to a bowl and garnish with more thyme and rosemary, then serve.

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