Slow Cooker Potatoes Recipes

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

Ingredients

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 BAKED POTATOES

A super easy way to bake potatoes without heating up the kitchen.

Provided by Nurse Ellen so not a

Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes

Time 4h40m

Yield 4

Number Of Ingredients 4

Slow Cooker Baked Potatoes image

Steps:

Prick the potatoes with a fork several times, then rub potatoes with olive oil, sprinkle with salt, and wrap tightly in foil. Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hours, or on Low for 7 1/2 to 8 hours until tender.

Nutrition Facts : Calories 254.3 calories, Carbohydrate 51.2 g, Fat 3.6 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 0.5 g, Sodium 114.2 mg, Sugar 1.8 g

Ingredients

4 baking potatoes, well scrubbed
1 tablespoon extra virgin olive oil
kosher salt to taste
4 sheets aluminum foil

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4.7/5 (32)
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Category Side Dish

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.

Slow Cooker Potatoes Recipes

SLOW COOKER SCALLOPED POTATOES

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

SLOW COOKER BAKED POTATOES

A super easy way to bake potatoes without heating up the kitchen.

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