Crock pot Scalloped potatoes???
Hi all, I am looking for a recipe for scalloped potatoes to do in the crock pot that does not include ham in the mix. Anyone out there have something that they are willing to share?? Thanks ...
Forum Discussion
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.
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.
