Gluten Free Slow Cooker Potatoes Au Gratin Recipes

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GLUTEN FREE AU GRATIN POTATO CASSEROLE RECIPE



Gluten Free Au Gratin Potato Casserole Recipe image

Provided by Stephanie O'Dea

Categories     Side Dish

Time 5h15m

Number Of Ingredients 13

Gluten-free nonstick cooking spray
6 baking potatoes (Idaho or Russet peeled and sliced into ¼-inch pieces)
2 cups leftover ham or turkey (diced)
1 medium white onion (peeled and diced)
4 teaspoons dry mustard
2 teaspoons ground thyme
1½ teaspoons kosher or fine sea salt
1 teaspoon freshly ground black pepper
¼ teaspoon white pepper
2 cups half-and-half
1½ cups 1% milk
½ cup unsalted butter (melted)
1 cup shredded cheddar cheese

Steps:

  • Use a 6-quart slow cooker sprayed well with cooking spray. Put ⅓ of the potato slices into the slow cooker insert and add a handful of cooked and diced meat. In a large mixing bowl, combine all the other ingredients. Pour ⅓ of this mixture onto the meat and potatoes. Repeat layers of potatoes, meat, and the mixture, until you run out of ingredients.
  • Cover and cook on low for 8 hours or on high for about 5 hours. Uncover and continue to cook on high for an additional 30 minutes to release the condensation.

Nutrition Facts : Calories 339 kcal, Carbohydrate 28 g, Protein 12 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 70 mg, Sodium 484 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CROCKPOT AU GRATIN POTATOES



Crockpot Au Gratin Potatoes image

An easy recipe for slow cooker au gratin potatoes-- simple and delicious comfort food. Plus a secret tip to keeping the potatoes crispier in the crockpot. These potatoes make for the perfect Thanksgiving side-dish -- they can be made ahead and save that precious oven space!

Provided by Chelsea

Categories     Side Dish

Time 3h20m

Number Of Ingredients 10

4 cups (~5 potatoes) (570g) very large Yukon Gold or Russet Potatoes (peeled and sliced)
Lots of seasoned salt and fresh cracked pepper
4 tablespoons butter
4 tablespoons white flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 and 1/2 cups milk ((I use whole))
1/2 cup (114g) sour cream (I used low-fat)
1 and 1/2 cups (135g) extra sharp cheddar cheese*
Fresh parsley or chives

Steps:

  • VERY generously spray your slow cooker with nonstick spray. I used a 6-quart slow cooker for the recipe. Note that smaller crockpots may not be able to cook through all the potatoes evenly so you will have to halve (or cut in thirds) this recipe.
  • Wash and peel the potatoes. Cut into medium thick slices (see picture for general width). Measure the potatoes -- you should have about 5 cups total.
  • Place a layer of potatoes at the bottom of the crockpot. Generously (or to your preference, but don't skimp on the salt or it will be more bland) sprinkle on seasoned salt and pepper. Layer another layer of potatoes and sprinkle on salt and pepper. Repeat this process until all the potatoes are layered in the crockpot.
  • In a medium-sized pot over medium heat, add in the butter. Melt completely and then vigorously whisk in the flour until a thick dough forms. Whisk constantly for 1 minute. Add in the garlic and onion powder and continue to whisk.
  • Very slowly add in the milk whisking as you add it. In between milk additions whisk the mixture and allow it to thicken.
  • Once all the milk is added in and the mixture is completely smooth and thick, add in the sour cream. Whisk to add. Add in the freshly grated cheddar cheese and whisk until completely melted and the mixture is smooth.
  • Add some more salt and pepper here if desired.
  • Pour this cheese sauce evenly over the potatoes. Shake the slow cooker to get the creamy cheese sauce evenly throughout the crockpot. Do not stir it in.
  • Place 3 paper towels on top of the crockpot (this will absorb lots of moisture and keep the potatoes crispier) and then place on the lid.
  • Place on high (my experimentation with low heats were unsuccessful.) for 3-5 hours depending on the heat of your slow cooker. Slow cookers cook at different temperatures and speeds! Mine took just under 3 hours -- check frequently to avoid burning the edges or over cooking the potatoes so they are mushy.
  • Halfway through the cooking time, change out the paper towels for fresh ones.
  • Once the potatoes are tender and cooked through, remove the lid and garnish with fresh parsley or chives and additional seasoned salt and pepper. Allow to cook without the lid for 15-20 minutes to get a bit crisper on top if desired.
  • This recipe is for classic au gratin potatoes -- feel free to add more toppings or seasonings as you enjoy your au gratin potatoes. Some ideas are to chop up an onion and add that in (I would sauté it in olive oil first), add some red pepper flakes for heat, some cooked and chopped bacon, paprika, more or different flavors of cheeses...

SLOW-COOKER CHEESY HAM AU GRATIN



Slow-Cooker Cheesy Ham au Gratin image

Enjoy this cheesy ham recipe slow cooked for dinner using Whole Kernel Corn, Red and Green Peppers.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h10m

Yield 10

Number Of Ingredients 6

3 cups milk
1 can (10 3/4 oz) condensed Cheddar cheese soup
2 boxes (5 oz each) Betty Crocker™ cheesy scalloped potatoes with skin-on potatoes
2 cups diced cooked ham
2 cans (11 oz each) whole kernel corn, red and green peppers, drained
2 cups boiling water

Steps:

  • Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. In large bowl, combine milk, soup and contents of seasoning packets from potatoes; blend well. Add potatoes, ham and corn; mix well. Pour mixture into sprayed slow cooker. Pour boiling water over potato mixture; stir to mix.
  • Cover; cook on low setting for 7 to 8 hours.

Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 25 mg, Fat 1, Fiber 2 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 1/4 Cups, Sodium 1350 mg, Sugar 6 g

SLOW COOKER CHEESY SCALLOPED POTATOES RECIPE



Slow Cooker Cheesy Scalloped Potatoes Recipe image

Slow Cooker Scalloped Potatoes recipe is a comfort food classic that is guaranteed to be a family favorite with a delicious cheesy sauce.

Provided by Linnie

Categories     Main

Time 4h20m

Yield 8

Number Of Ingredients 9

4-5 potatoes, sliced in 1/8th thickness
Salt & Pepper to taste
4 Tablespoons butter (or dairy-free alternative)
1 Tablespoon minced garlic
3 Tablespoons gluten-free flour
1/2 teaspoon onion powder
1 1/2 cups milk (or dairy-free alternative like coconut milk)
1/2 cup sour cream (or dairy-free alternative like plain coconut yogurt)
2 cups shredded cheddar cheese (or dairy-free alternative)

Steps:

  • Prepare your slow cooker insert by liberally spraying with cooking spray or olive oil.
  • Wash your potatoes and cut into 1/8 inch thick.
  • Add one layer of potatoes at the bottom of the slow cooker. Season with salt and pepper, lay another layer of potatoes, season with more salt and pepper. Repeat under all potatoes are layered in the slow cooker.
  • In a large skillet on medium heat, add butter and garlic. Let the butter melt, then whisk flour and onion powder into butter.
  • Whisk in the milk until mixture is smooth, then stir in sour cream, whisk until smooth.
  • Add cheddar cheese and whisk until cheese sauce is smooth and combined.
  • Pour this cheese sauce over the potatoes.
  • Add a 2-3 sheets of paper towel under the slow cooker lid. Set slow cooker on high heat. Cook for 3 hours. Replace a new paper towel sheet around 1.5 hours.
  • Remove slow cooker lid after 3 hours and cook for another 1 hour with lid off. Sprinkle with additional cheese at this point, if desired.
  • Sprinkle with green onion and serve warm.

Nutrition Facts : Serving size 1 servingCalories

CHEESY AU GRATIN POTATOES RECIPE



Cheesy Au Gratin Potatoes Recipe image

Cheesy, rich and decadent, these Classic Au Gratin Potatoes make the perfect side dish for any meal! Simple ingredients and EASY to make!

Provided by Jessica Formicola

Categories     Side Dish

Time 2h5m

Number Of Ingredients 10

1/4 cup unsalted butter
1/4 cup flour
2 cups whole milk
1 bay leaf
1/2 teaspoon coarse Kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 1/2 cups sharp cheddar cheese (, shredded and divided )
4-5 large Russet potatoes

Steps:

  • Preheat oven to 350°F. Coat a 3 quart casserole dish with cooking spray. Set aside.
  • In a small saucepan, melt the butter and then whisk with flour until it forms a paste. While whisking, pour in milk until smooth. Add the bay leaf, salt, pepper, onion and garlic powder. Bring to a low simmer.
  • Remove the saucepan from heat and whisk in 2 cups of the cheese. Whisk until cheese has melted and sauce thickens. Set aside.
  • Peel potatoes and evenly slice to 1/4 inch or less thick. Place in cold ice water to prevent browning (optional).
  • Remove the bay leaf from cheese sauce.
  • Place half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the top. Add remaining potatoes and top with the remaining cheese sauce. Cover tightly with aluminum foil.
  • Bake covered for 60 minutes.
  • Take the baking dish out of the oven and remove the aluminum foil. Top with the remaining 1/2 cup of shredded cheddar cheese and return to the oven uncovered. Bake for an additional 20 minutes or until potatoes are soft the whole way through.
  • Remove and allow to sit for 15 minutes before slicing and serving.
  • Optionally, top with additional salt and pepper, bacon, scallions or chives.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Nutrition Facts : Calories 264 kcal, Carbohydrate 21 g, Protein 11 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 47 mg, Sodium 318 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving

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