Crock Pot Scalloped Potatoes With Salmon And Sun Dried Tomatoes Recipes

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SLOW-COOKER SCALLOPED POTATOES

Serve a supreme side made in slow cooker- just by adding a handful of ingredients to potatoes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 10h35m

Yield 8

Number Of Ingredients 6



Slow-Cooker Scalloped Potatoes image

Steps:

  • Spray inside of 3 1/2- to 6-quart slow cooker with cooking spray.
  • Mix all ingredients; pour into cooker.
  • Cover and cook on low heat setting 10 to 12 hours or until potatoes are tender.

Nutrition Facts : Calories 155, Carbohydrate 30 g, Cholesterol 10 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 460 mg

6 medium potatoes (2 pounds), cut into 1/8-inch slices
1 can (10 3/4 ounces) condensed cream of onion soup
1 can (5 ounces) evaporated milk (2/3 cup)
1 jar (2 ounces) diced pimientos, undrained
1/2 teaspoon salt
1/4 teaspoon pepper

SLOW COOKER SCALLOPED POTATOES

Make these scalloped potatoes with cheese, potatoes, and a slow cooker. How can you go wrong?

Provided by Kattygirl

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 4h35m

Yield 8

Number Of Ingredients 8



Slow Cooker Scalloped Potatoes image

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.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 54.5 g, Cholesterol 91.5 mg, Fat 29.9 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 18.9 g, Sodium 490.4 mg, Sugar 7.5 g

cooking spray
5 large russet potatoes, halved and thinly sliced
salt and ground black pepper to taste
6 tablespoons butter
½ cup all-purpose flour
4 cups milk
4 tablespoons chopped garlic
1 (16 ounce) package shredded sharp Cheddar cheese

SLOW-COOKER SCALLOPED POTATOES

Put your slow cooker to the test with this classic creamy potato side dish. We added a little bit of flour to help thicken and stabilize the cream. Keeping the potatoes thin is the secret to this recipe's success try using a mandoline to slice them evenly.

Provided by Food Network Kitchen

Categories     side-dish

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 8



Slow-Cooker Scalloped Potatoes image

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.)

1 tablespoon unsalted butter, at room temperature
1 cup heavy cream
3/4 cup low-sodium chicken broth
4 tablespoons all-purpose flour
1 tablespoon fresh thyme leaves, lightly chopped
2 1/2 pounds Idaho potatoes, peeled and sliced about 1/8 inch thick (about 5 potatoes)
6 ounces grated Gruyere cheese (about 2 cups)
Kosher salt and freshly grated black pepper

CROCK POT SCALLOPED POTATOES WITH SALMON AND SUN-DRIED TOMATOES

I used a bamix to slice the potatoes; you can use a knife or a slicer to get nice scalloped potatoes. I like this recipe because it simple, easy to make and tase good.

Provided by ygeorge

Categories     One Dish Meal

Time 7h20m

Yield 3-5 serving(s)

Number Of Ingredients 12



Crock Pot Scalloped Potatoes With Salmon and Sun-Dried Tomatoes image

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.

Nutrition Facts : Calories 805.4, Fat 12, SaturatedFat 2.5, Cholesterol 78.6, Sodium 851.7, Carbohydrate 129.4, Fiber 14.7, Sugar 8.5, Protein 46.4

5 large potatoes, peeled and sliced
5 tablespoons flour
salt and pepper, to taste
basil, to taste
rosemary
1 (16 ounce) can salmon, drained and flaked
1/2 cup chopped onion
3 garlic cloves, chopped
4 sun-dried tomatoes, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup water
1 dash nutmeg

SUN-DRIED TOMATO SCALLOPED POTATOES

My family was tired of my traditional scalloped potatoes. So when I came across this recipe featuring a pesto and sun-dried tomato sauce, I knew I had to try it. I'm so glad I did, and so is my family! -Jamie Milligan, Kimberley, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 2h10m

Yield 10 servings.

Number Of Ingredients 9



Sun-Dried Tomato Scalloped Potatoes image

Steps:

  • Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top. , Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 238 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 10g protein.

1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and patted dry
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 garlic clove, peeled
1/4 teaspoon salt
7 cups sliced peeled potatoes
2 cups shredded cheddar cheese
1 cup chicken broth

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