SLOW COOK SCALLOPED POTATOES RECIPES

Name: Slow-Cooker Scalloped Potatoes
Prep time: 15 min
Total time: 4 h 45 min
Yield: 10
Cuisine: American
Ingredients: 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

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

Ingredients

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.

SLOW-COOKED PORK CHOPS & SCALLOPED POTATOES RECIPE: HO…

Slow-Cooked Pork Chops & Scalloped Potatoes Recipe: Ho… image

Here’s a meal that feels homey and Sunday-special. When my sister gave me this recipe, it was for a casserole baked in the oven, but I’ve adapted it to the slow cooker as well as the stovetop. Everyone who tastes it seems to love it. —Elizabeth Johnston, Glendale, Arizona

Provided by Taste of Home

Categories Dinner

Total Time 08 hours 30 minutes

Prep Time 30 minutes

Cook Time 08 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

4 medium potatoes, peeled and thinly sliced
6 bone-in pork loin chops (7 ounces each)
1 tablespoon canola oil
2 large onions, sliced and separated into rings
2 teaspoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup fat-free milk

Steps:

Place potatoes in a 5- or 6-qt. slow cooker coated with cooking spray. In a large nonstick skillet, brown pork chops in oil in batches., Place chops over potatoes. Saute onions in drippings until tender; place over chops. Melt butter in skillet. Combine the flour, salt, pepper and broth until smooth. Stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour sauce over onions. Cover and cook on low for 8-10 hours or until pork is tender. Skim fat and thicken cooking juices if desired.

Nutrition Facts : Calories 372 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 389mg sodium, CarbohydrateContent 29g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 35g protein. Diabetic Exchanges 4 lean meat

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

Keep Easter easy with these Slow Cooker Scalloped Potatoes. Get the recipe from Delish.com.
From delish.com
Reviews 3.8
Total Time 4 hours 45 minutes
Category nut-free, dinner party, weeknight meals, side dish
Cuisine American

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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