Crock Pot Scalloped Potatoes With Salmon And Sun Dried Tomatoes Recipes

CROCK POT CHEESY SCALLOPED POTATOES

Steps:

• Put 3 tablespoons of your butter in a saucepan and melt over medium-low heat
• Add your flour, mustard, Worcestershire sauce and pepper and stir well
• Pour in your milk, stir and cook on medium until it comes to a boil
• While your milk is heating, combine your potatoes and onion (don't forget to stir your milk mixture occasionally)
• Once it reaches a boil, reduce your heat back to medium-low
• Cook your milk mixture, while stirring it frequently, until it thickens and is bubbly
• Add your Cheddar cheese and stir until the cheese is melted
• Pour your cheese mixture over your potatoes and give them a good stir
• Cover and cook on low for 5 1/2 to 6 1/2 hours or on high for 2 1/2 to 3 1/2 hours, it is done when your potatoes are tender
• Melt your remaining 2 tablespoons of butter and combine with your Italian bread crumbs and sprinkle evenly over your potatoes
• Cook uncovered for an additional 30 minutes

SLOW-COOKER SCALLOPED POTATOES

Steps:

• Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
• Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
• Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.
• Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)

CROCK POT SCALLOPED POTATOES WITH SALMON

Steps:

• Gather the ingredients.
• Grease the insert of your slow cooker.
• Place half of the potato slices in the bottom of the crock pot.
• Sprinkle with half of the flour and with salt and freshly ground black pepper.
• Cover with half of the flaked salmon and half of the onion.
• Repeat the layers.
• In a measuring cup or bowl, combine the soup and water.
• Pour over the top of potato and salmon mixture in the crock pot.
• Sprinkle with just a dash of nutmeg. Cover and cook on Low for 7 to 9 hours, or until potatoes are tender.

CROCK POT CHEESY SCALLOPED POTATOES AND HAM

Steps:

• 1. Regular version: In a large bowl mix the two soups and feel free to add a tiny splash of milk, then add the onion, hams and seasonings. Slice the potatoes in half and then into slices; add to soup and mix well. Put into the crock pot, and add a sprinkle of paprika. Cook on high 4 hours or low 7-8 hours. Sprinkle the cheddar on top during last 10 min.
• 2. Kicked Up version: Place peeled potatoes in a bowl of water. Melt the butter over med-high heat, cook and stir a few mins. Then whisk in the flour and stir. Add 1 cup of the evaporated milk and stir over med-high heat until bubbly and thickened; you may need the whole can.
• 3. Stir in the cheddar soup, Swiss and cheddar cheese and seasonings, stir till melted and creamy. (You will not use the mushroom soup in this version :)
• 4. Slice potatoes in half and then into slices. Place in a large bowl, along with onions and ham; mix well. Place in crock pot and cook the same as regular version. Let stand 10 min prior to serving.
• 5. Some people like to layer the ingredients, instead of mixing in a bowl. I like it all mixed so the flavors marry. Use your preference!

CROCK-POT SCALLOPED POTATOES AND CHICKEN RECIPE

Steps:

• Place the chicken in the bottom of a 6 quart or larger slow cooker.
• Open the box of scalloped potatoes and cover the chicken with the potatoes from the box.
• In a bowl mix the seasoning packet with the 2 cups of water and stir with a fork well.
• Pour the seasoning packet with water over the potatoes and chicken.
• Cover and cook for 8 hour on LOW or for 4 hours on HIGH.

SLOW COOKER SCALLOPED POTATOES

Steps:

• Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.
• Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.
• Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.
• Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.

CROCK POT SCALLOPED POTATOES WITH SALMON AND SUN-DRIED TOMATOES

Steps:

• PREPARATION:.
• Place half of the potatoes in greased slow cooker/Crock Pot. Sprinkle with half of the flour, then sprinkle lightly with salt,pepper basil and rosemary Cover with half the flaked salmon; sprinkle with half the onion.
• Sprinkel with with half garlic.
• Sprinkel with half Sundried Tomatoes.
• Repeat layers. Combine soup and water and nutmeg pour over top of potato and salmon mixture. Cover and cook on Low for 7 hours, or until potatoes are tender.
• In a 6 quart Chrome Smart-Pot.
• Programmable Slow Cooker this recipe takes 2.5 hours to complete.

CROCK POT CHEDDAR SCALLOPED POTATOES

Steps:

• lightly grease cooker insert; layer and alternate potato slices and onion in prepared cooker. In a blender or food processor, combine celery leaves, parsley, butter, flour, salt, pepper, evaporated milk and cheddar cheese.
• Process for 1 minute or until mixture is smooth.
• Pour over potatoes and onions, sprinkle with paprika.
• Cover and cook on LOW for 6- 8 hours or on HIGH for 3- 4 hours, until potatoes are tender and heated through.

CROCKPOT SCALLOPED POTATOES

Steps:

• Generously coat the inside of a 6-quart slow cooker with cooking spray. (See recipe notes if using a smaller slow cooker.)
• Place a layer of potato slices in the bottom of the slow cooker, alternating the Yukon Golds and sweets. Generously sprinkle with kosher salt and black pepper (do not skimp or the potatoes will be bland). Repeat with a second layer of potatoes, another sprinkling of salt and pepper, then another layer of potatoes, continuing until all the potato slices have been used.
• Melt the butter in a medium saucepan over medium heat with the onion. Sauté until the onion is soft and beginning to turn translucent, about 4 minutes. Sprinkle the flour over the top, then whisk constantly until it turns a golden color and smells nutty, about 1 minute. Add the garlic and cook 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. As you add the milk, the mixture should begin to form a paste that becomes increasing golden. Finish adding the milk, then increase the heat to medium high. Let cook, stirring constantly, until the sauce bubbles and thickens, about 6-8 minutes. Remove the pan from the heat, then stir in the nutmeg, grated cheese, and half of the thyme. Continue whisking until the cheese melts and you have a smooth, rich sauce. Add 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Taste and add additional salt and pepper as desired.
• Pour the sauce evenly over the potatoes, then jiggle the slow cooker gently so that the sauce seeps down to the various layers. Do not stir. Drape a triple layer of paper towels over the top of the slow cooker so that the sides of the paper towels overhang the edge, then cover the slow cooker with the lid over the top of the paper towels****. Cook for 2 1/2 to 4 hours on high, until the potatoes are tender, changing out the paper towels halfway through if they become soggy. The cooking time can vary widely depending upon your slow cooker, so adjust accordingly. Start checking at the 2 1/2 hour mark, then every 15 to 30 minutes afterward depending on how the potatoes are progressing.
• Once the potatoes are tender, uncover and sprinkle with Parmesan cheese and remaining thyme. Cook on high, uncovered, for 10 minutes to allow the cheese to melt and the top to crisp. Serve immediately or keep warm in the slow cooker for up to 1 hour.

SCALLOPED POTATOES WITH DEHYDRATED POTATOES

Steps:

• Preheat oven to 350°F/180°C.
• Pour potato slices in casserole dish.
• In small bowl, combine powdered milk, flour, cornstarch, onion, chives, salt, mustard powder and black pepper. Stir well.
• Gradually whisk in water and mix to ensure no lumps remain.
• Pour over potato slices.
• Cut butter in small pieces and distribute over top of potatoes and liquid.
• Place in oven and cook for 40 to 45 minutes.
• Remove from oven and let rest and set for 5-10 minutes before serving.

CROCK POT SCALLOPED POTATOES

Steps:

• Combine 1 cup cheddar cheese, cream of chicken soup, 1 cup heavy cream, garlic powder, thyme and black pepper to taste.
• Grease a 6qt slow cooker and place ½ of the potatoes in the bottom. Top with onions. Spread ½ of the cheese mixture on top.
• Add remaining potatoes and sauce. Pour ½ cup heavy cream over top.
• Cover and cook on high 4-5 hours (or low 7-8 hours).
• Once potatoes are soft, sprinkle with remaining ½ cup cheese and cover until melted (about 5 minutes).