Crock Pot Scalloped Potatoes Recipes

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.

Steps:

• Place half of the sliced potatoes in bottom of crock pot.
• Top with half of the onions cheese and bacon.
• Repeat layers in order.
• Top with cream of chicken soup.
• Cook on low for 8 to 10 hours.

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.)

Steps:

• Layer half of the ham, potatoes, onions and cheese in crock pot.
• Repeat layers.
• Spread undiluted soup over the top.
• Cover and cook on low 6 to 8 hours.
• Adjust amounts to fit the size of your crock pot.

Steps:

• Place sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture.
• Cover, and cook on High for 4 hours.

Steps:

• Place layers of green peppers, onions, cheese, and potatoes and a sprinkling of salt in slow cooker.
• Sprinkle salt (if desired) over chicken breast and lay on top of potatoes.
• Combine soup and milk and pour into slow cooker, pushing meat down into the liquid Cover and cook on high 1 1/2 hours.
• Reduce temperature to low and cook 3-4 hours.
• Test that the potatoes are soft.
• If not continue cooking on low another hour and test again until potatoes are done.

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.