Crock pot Scalloped potatoes???

SWMO wrote:
Does the sauce have a ratio of cheese to the bechamel?

To your taste. Consider the thickening effect of the cheese.

Super_Dave wrote:

SWMO wrote:
Does the sauce have a ratio of cheese to the bechamel?

Funny how we grew up calling these potatoes, "scalloped" all our lives. I was in my 40's before I found out I was eating Au Gratin potatoes. LOL!

Actually I always heard Au Gratin and had no idea what scalloped was? If they were made with grated potatoes they were just cheesy potatoes.

Super_Dave wrote:

SWMO wrote:
Does the sauce have a ratio of cheese to the bechamel?

Funny how we grew up calling these potatoes, "scalloped" all our lives. I was in my 40's before I found out I was eating Au Gratin potatoes. LOL!

My understanding the difference between the two is Scalloped are cooked in milk and do not contain cheese and Au Gratin do.

SWMO wrote:
Does the sauce have a ratio of cheese to the bechamel?

Funny how we grew up calling these potatoes, "scalloped" all our lives. I was in my 40's before I found out I was eating Au Gratin potatoes. LOL!

Scalloped Potatoes w/Rosemary

2 Tbs. butter
1 medium onion, diced
2 medium cloves garlic, minced (I used jar garlic)
1Tbs. fresh thyme, minced
1 1/4 tsp. salt
1/2 tsp. ground pepper
1 1/2 lbs. (about 5 medium) russet potatoes, peeled & sliced on mandolin
1c. low sodium chicken broth
1c. heavy cream
1 sprig fresh rosemary
4 oz. shredded white cheddar

Pre-heat oven to 425 degrees.
Melt butter in Dutch Oven over med-high heat. When foaming subsides add onions & cook until soft & lightly browned. Stir occasionally.
Add garlic, thyme, salt & pepper and cook until fragrant - 30 sec.
Add potatoes, rosemary spring, chicken broth and cream.
Bring to a simmer.
Cover, reduce heat to med-low and simmer until potatoes are almost tender - a paring knife can be slipped into & out of a slice with some resistance. Approx. 20 min.
Discard rosemary sprig.
Transfer potatoes to baking dish and sprinkle with cheddar cheese. Bake until cream is bubbling and top is golden brown. About 15 min.

Cool 10 min. before serving.

I have adapted this to a crock pot by browning the onions. Then adding the garlic, thyme, salt and pepper. then I add the chicken stock and cream - stir to mix. Add potatoes and rosemary to crock pot. Pour cream mixture over potatoes and simmer in crock pot until potatoes are done. Then add cheese and bake to melt. I have done this right in the crock pot dish in the oven. Check to see if you can use your crock pot in the oven.

Does the sauce have a ratio of cheese to the bechamel?

I use a simple Mornay sauce for scalloped potatoes. However I cook the potatoes in a traditional oven, not a crock pot. The Mornay sauce is simply a bechamel sauce with cheese added. I use a combination of sharp cheddar and asiago cheese. I also use this same sauce for Mac & Cheese.
Cheers;
Vic

Just a suggestion... if in a hurry, we have found that the Scalloped Potatoes from CostCo are very tasty. But those on a restricted diet, you probably need to stay away from them.

I can't use the boxed stuff any more due to DH's salt restrictions.

I slice my potatoes on a mandolin.
Caramelize some onion and layer it between the layers of potatoes in a dish.
Pour a 5 oz can of carnation condensed milk over it. Add a bit of melted butter.

Cover and bake at 350 until potatoes are soft.
Remove the cover, add shredded cheese and put back in oven until cheese is melted and bubbly.

Super_Dave wrote:
I'll second Pat's use of cheddar cheese soup as a stabilizer (keeps cheese from separating) but I also use some real cheddar and velvetta for the cheese flavor.

This is where I would be. A little salt and pepper, probably some sour cream. You could always top it off under the broiler for some authenticity.