Slow Cooker Scalloped Potato And Sausage Supper Recipes

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.

SLOW-COOKER SCALLOPED POTATO AND SAUSAGE SUPPER

Steps:

• Spray 3 1/2- to 6-quart slow cooker with cooking spray. Place uncooked potatoes in slow cooker. Mix soup, water and Sauce Mix (from potato mix); pour over potatoes. Top with sausage.
• Cover and cook on low heat setting 4 to 5 hours or until potatoes are tender.
• Rinse peas with cold water to separate. Sprinkle peas over potatoes. Cover and cook on low heat setting about 5 minutes or until peas are hot.

SAUSAGE SCALLOPED POTATOES

Steps:

• Place sausage in a microwave-safe bowl. Microwave, uncovered, on high for 3 minutes. Drain and set aside., Place butter in a 2-1/2-qt. microwave-safe dish. Heat on high for 45-60 seconds or until melted. Whisk in flour, salt and pepper until smooth. Gradually whisk in milk. Microwave, uncovered, on high for 8-10 minutes or until thickened and bubbly, stirring every 2 minutes., Stir in potatoes and onion. Cover and microwave on high for 4 minutes; stir. Heat 4 minutes longer. Stir in the sausage. Cover and cook for 8-10 minutes, stirring every 4 minutes or until potatoes are tender and sausage is heated through. Stir. Let stand, covered, for 5 minutes. Sprinkle with parsley if desired.

EASY SLOW COOKER TURKEY SAUSAGE, POTATOES, AND KIMCHI

Steps:

• Place potatoes in the bottom of a 5-quart slow cooker. Add kielbasa and top with kimchi. Cover.
• Cook on High for 4 hours. Mix before serving.

SLOW-COOKER BEEF AND SCALLOPED POTATOES CASSEROLE

Steps:

• Spray 4 1/2- to 5-quart slow cooker with cooking spray.
• In 10-inch nonstick skillet, cook beef and onions over medium-high heat 7 to 9 minutes, stirring occasionally, until brown; drain. Return beef mixture to skillet, and place over low heat; stir in cream cheese. Cook 2 to 3 minutes, stirring frequently, until cream cheese melts.
• In slow cooker, mix water and sauce mixes (from scalloped potatoes boxes), then stir in potatoes (from scalloped potatoes boxes). Spread beef mixture over potatoes.
• Cover; cook on Low heat setting 2 to 2 1/2 hours or until potatoes are tender and liquid is absorbed.
• Stir mixture. Top with Cheddar cheese; cover, and cook on Low heat setting 3 to 5 minutes longer or until cheese is melted. Top with bacon and green onions. Serve with sour cream.

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.

SLOW COOKER CHEESY SCALLOPED POTATOES RECIPE

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.

SLOW COOKER SAUSAGE AND POTATOES RECIPE

Steps:

• In a slow cooker, add the smoked sausage, potatoes, onion, garlic, chicken stock, Worcestershire sauce, and parsley.
• Cook on low for 6-8 hours or until the potatoes are cooked.
• Mix the cornstarch with the water until smooth. Stir into the slow cooker along with the heavy cream.
• Cook on high for 15-30 minutes or until thickened.
• Season with salt and pepper.
• Serve & Enjoy.

SLOW-COOKER SCALLOPED POTATOES WITH HAM

Steps:

• Gather the ingredients.
• Butter the sides and bottom of the slow cooker crockery insert.
• Add the potatoes to the slow cooker along with the chopped onion, cheese, and ham. Sprinkle with kosher salt and freshly ground black pepper, and toss to distribute.
• In a small bowl, combine the condensed soup with the water; pour the soup mixture over the potato mixture in the slow cooker.
• Cover, and cook on high for 4 hours, or until potatoes are tender. Gently stir just before serving.
• Enjoy.