Crock pot Scalloped potatoes???

I am a big user of a crockpot, but I find that I would much rather fix my potatoes either in the oven or on top of the stove.

I will use:

1 tub of Philadelphia Garlic Cream Cheese cooking sauce
1 cup of milk
3 lbs. potatoes
1/8 cup parmesean cheese
1/4 cup cheddar cheese
salt and pepper
1 can chicken broth or water


I will put my sliced potatoes in a lidded pot with a small amount of water or broth and add a small amount of salt and pepper. Bring to a boil, then add cream cheese and milk. Turn down to low and put the lid on the pot. Cook for approx 20 minutes. Once I add the cream cheese, I do not move the potatoes around. I will check the potatoes for done-ness about 15 minutes in and add the cheese to the top of the the potatoes. Continue cooking until potatoes are soft. Turn the eye off, but leave lid on for another 5 minutes. If my pot is oven safe, I will place under the broiler to brown.

If I use the oven, I will just place all ingredients in a pan and place in oven for 45 minutes, covered and then remove foil for another 15 minutes at 350.

SDPat wrote:
First I’ll be truthful and say I usually use boxed scalloped potatoes. I’ve tried many recipes for scalloped potatoes from scratch with a white sauce base and they usually curdle on me. But I have had good look with a can of cheddar cheese or nacho cheese soup and a half can of milk with 5-6 medium potatoes. You can doctor it up with some onion or whatever. I usually have better luck with russet potatoes than red potatoes because they seem to get softer. Cooking time will be right around 5 hours.

Agree I like the box ones

Just leave the ham out of any recipe........

3 tablespoons butter
1/4 cup all-purpose flour
1 tsp. salt
1/8 tsp. pepper
1 1/2 cups milk
1 to 1 1/2 cups shredded cheese
5 medium potatoes, thinly sliced

Preparation:
Combine butter, flour, salt and pepper together in saucepan over medium low heat.
Whisk in milk gradually until no lumps remain. Heat and stir until bubbly and thickened.
Stir in cheese to melt.
Put sliced potatoes into a buttered crockpot---- pour cheese sauce over. Cover and cook on low 5 to 7 hours.

BTW, do you have an aversion to pork or just don't want to use ham? When I sautee my onions I usually use some bacon grease.

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.

First I’ll be truthful and say I usually use boxed scalloped potatoes. I’ve tried many recipes for scalloped potatoes from scratch with a white sauce base and they usually curdle on me. But I have had good luck with a can of cheddar cheese or nacho cheese soup and a half can of milk with 5-6 medium potatoes. You can doctor it up with some onion or whatever. I usually have better luck with russet potatoes than red potatoes because they seem to get softer. Cooking time will be right around 5 hours.