Slow French Potatoes Recipes

Steps:

• 1. Preheat oven to 300 degrees.
• 2. Saute 2 chopped onions in a half a stick of butter on medium low heat until soft and translucent, about 8 minutes. (Here's a picture of my inexpensive OXO mandoline I use in step 3 below).
• 3. Thinly slice 1 lb of yukon gold, small white or red potatoes (any small waxy potato is fine). I used my mandolin for this and it made the job SO easy and fast.
• 4. In a square baker dish, layer onions, potatoes, salt and freshly ground pepper and chopped fresh thyme. Layer 2 more times. Add beef stock until it just barely comes up the sides of the dish to the edge of the potatoes. Bake for 2 hours or until stock is gone.
• 5. Eat!

Steps:

• Grease your slow cooker with cooking spray or shortening. In a large bowl, stir together the hash browns, cheese soup, evaporated milk, and half of the French fried onions. Pour into the slow cooker. Cover, and cook on High for 4 hours, or Low for 8 hours. Top with remaining onions just before serving.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
• Meanwhile, melt butter in a skillet over low heat and cook garlic until lightly browned, 2 to 3 minutes. Add garlic and butter to the mashed potatoes. Stir in until well combined.
• Add creme fraiche and mix until well combined. Mashed potatoes should still be hot. If mashed potatoes have gotten too cold, quickly heat them over low heat on the stove. Mix in cheese until melted and season with salt and pepper.