If you've been checking in with me on Facebook you would of seen how popular my picture post was of Scalloped Potatoes in the slow cooker! So I bring you the recipe this week for Tasty Tuesday!!
Here are a few pictures of the prep process pretty simple and straight forward, the ice cube in the grated onion is homemade beef stock, I use a recipe similar to my multi-use chicken dinner!
Slow Cooker Scalloped Potatoes
A quick and delicious version of scalloped potatoes in the slow cooker.
- 6 potatoes, peeled and sliced
- 1 onion, grated or chopped
- 1 cube of homemade beef stock
- 2 cloves garlic
- salt and pepper to taste
- A pinch of cayenne pepper
- 1 tsp 3 onion dip mix (epicure)
- 1 tsp lemon dilly dip mix (epicure)
- ¼ cup margarine or butter, melted
- 2 cups grated cheese (I used marble)
- 1 cup milk
- 1.5-2 cups flour
- I get everything prepped so I peel and slice the potatoes, grate the onion (or you can thinly slice it) and combine it with the spices, melt the butter, grate the cheese, and combine the flour and milk to make a paste (I use a tupperware gravy shaker).
- Start by putting a layer of the sliced potatoes in the bottom of the sprayed slow cooker, top with grated cheese, then another layer of potatoes topped with the onion and spice mixture topped with grated cheese then your final layer of potatoes.
- On top of the final layer of potatoes I poured my melted margarine followed by my milk and flour mixture then topped it with remaining grated cheese.
- Turn slow cooker on low for 4-6 hours
You don’t have to grate the onion I just did that because I am not a fan of how the slow cooker cooks onions and I wanted an even flavour in this recipe.
If you're wondering about the layering and how it turns out here are a few pictures I took during the process
I'd love to hear if you have any pointers or variations, it is so simple to do! I'm thinking of pre-slicing and preparing for a freezer meal, something new I would LOVE to try.
I’ve not done any veggies in my crockpot unless it was in a stew… not really sure why either. I am definitely going to get more adventurous with it and try more recipes. Your scalloped potato recipe really lured my palette, so it’s something I will be trying.
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It was an experiment for me and turned out great so I think I might try a few other recipes, I find that if you’re doing something with a sauce you have to make it thicker that’s the only trick I have so far!
Can you recommend a substitue for a cube of homemade beef stock? I’m not sure if you mean a concentrated bouillion cube. Thank you!
Yes a bouillon cube would work, I use it for the flavor which isn’t necessary.
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I’ll have to try this.