Today's recipe I got from Jacqueline, the Artistic Farmer. I was preparing for a holiday party with my bookish gals and I was in charged of bringing some potatoes. I've been wanting to use my slow cooker to make my potatoes, so I made some scalloped potatoes, or as the recipe is called
Creamy Au Gratin Potatoes for the Crock-Pot.
Recipe: I was making the potatoes for about 12-15 people, so I made a large batch. I doubled all my ingredients but the recipes is the original with all the original measurements.
Ingredients:
-4 large russet or red potatoes, sliced into 1/4 inch slices
-1 onion sliced into rings OR minced dried onion
-3 tbsp butter
-3 tbsp flour
-1/2 tsp salt
-1/4 tsp pepper
-2 cups milk
-1 1/2 cups shredded cheese
Process:
1. Grease crock-pot dish.
2. Layer sliced potatoes in crock-pot occasionally sprinkling layers with dried onion.
3. Repeat with potatoes and onions.
4. In a large saucepan melt the butter over medium heat.
5. Stir in flour, salt and pepper.
6. Whisk in milk. {I actually recommend to add milk and flour together in order to avoid the flour to clump up.}
7. Cook mixture over medium heat until thickens. Stir in the shredded cheese; continuing to whisk until cheese is melted and mixture is smooth.
8. Pour the cheese sauce over the potatoes.
9. Cover and cook on low for 6-8 hours OR cover and refrigerate for cooking the next day.
-4 large russet or red potatoes, sliced into 1/4 inch slices
-1 onion sliced into rings OR minced dried onion
-3 tbsp butter
-3 tbsp flour
-1/2 tsp salt
-1/4 tsp pepper
-2 cups milk
-1 1/2 cups shredded cheese
Process:
1. Grease crock-pot dish.
2. Layer sliced potatoes in crock-pot occasionally sprinkling layers with dried onion.
3. Repeat with potatoes and onions.
4. In a large saucepan melt the butter over medium heat.
5. Stir in flour, salt and pepper.
6. Whisk in milk. {I actually recommend to add milk and flour together in order to avoid the flour to clump up.}
7. Cook mixture over medium heat until thickens. Stir in the shredded cheese; continuing to whisk until cheese is melted and mixture is smooth.
8. Pour the cheese sauce over the potatoes.
9. Cover and cook on low for 6-8 hours OR cover and refrigerate for cooking the next day.
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| This is the time where I took the most time prepping. Cutting up the potatoes and peeling them |
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| To be honest, the need for the onions worried me because I didn't want for the potatoes to taste weird. So I was very light on the onions. |
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| My favorite part, the CHEESE! |
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| The flour clumped up so I had to spend an extra 5-8 minutes after I added the milk to make sure everything mixed well. So my recommendation is to add the milk and flour together to avoid the flour to clump. |
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| I prepared this the night before the event so this is how it looked when I put it in the refrigerator. |
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| The next morning, time to start cooking it. |
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| My plate, which included the potatoes, mac and cheese, green salad, crispy and grilled chicken. |
Final Thoughts:
Success! While peeling and cutting the potatoes were time consuming, I would definitely do it again. The potatoes were soft and so cheesy but it didn't feel like it was drench in cheese thanks to the sauce.
I hope you all have a good day!
