Comfort food can be easy with this Crock Pot Scalloped Potatoes recipe. You deserve some great taste today.
I have had a bit of post holiday/post retirement recipe block. I have just not been very inspired. I have been recooking my own recipes and combined with a failure or two and a few marginal efforts; you got dog pictures and my usual end of year posts. And I admit to having an empty refrigerator at times. Quite shameful for a food blogger.
So, I feel more like cooking now, and I always like my first recipe of the year to be something I really like and will be doing again. I really like scalloped potatoes, and with this recipe, it will be doing this over and over. As long as my mandolin holds up.
I have a very nice recipe, but it takes me longer to wipe up than I like. I have to pay attention and it seems to eat up my time when I’m working on other components of the meal. So I don’t do it often. That all seems to call for a crock pot to time-shift the work and if possible simplify even more.
My original recipe was based this on Genius Kitcken AKA food.com Scalloped Potatoes recipe. It still looked great, just not a crock pot recipe. I read many crock pot scalloped potatoes recipes, but there was way too many cans of soup just dumped in the pot. Nothing I would want to eat. Some looked ok, but I liked mine better. So it was conversion time.
Excellent. My wife is guarding the leftovers.
Notes on Crock Pot Scalloped potatoes.
First I called them scalloped mainly because in my mind that is what they are but other terms apply. So, scalloped is anything baked in a casserole with sauce. Au Gratin means grated and usually refers to cheese. So this recipe could be called Scalloped or Au Gratin or Scalloped Au Gratin.
Next, the edge will turn crusty and dark brown – almost burnt. It is not… think of it as a scallop potato version of “burnt ends” from the BBQ joint. You will be tempted to end the cooking early. Remember a done baked potato is 210 degrees. I was at 195-200 when done. The texture was great, but it took 8 hours.
Lastly, use the cheese of your choice. Other potatoes would work I believe.
2 pounds of russet potatoes is about 5-6 medium potatoes.
Slice potatoes about 1/8 inch. I recommend a mandolin here. Here is my new Oxy mandolin. Highly recommended. Let’s be careful and not end up in ER.
Start the sauce with 3 tablespoons butter over medium heat. When melted, add 3 tablespoon flour and whisk for a few minutes. Add 1 1/2 cup milk. Frequently whisk for a couple of minutes and add 1 teaspoon salt, 1/2 teaspoon pepper, and 1/8 t cayenne pepper. Bring to a light boil, and this will start to thicken in a few more minutes.
Remove from heat and add 1 1/2 cup of cheese. I used sharp cheddar. Whisk until smooth.
Layer half of the potatoes into a large crock pot that has been sprayed with PAM. Put them in individually so they are not stuck together. Do not just dump them in. Pour half the cheese sauce over the first half of the potatoes. Add the second half of the potatoes, then rest of the cheese sauce.
Now give a light sprinkle of paprika.
The edges will appear dark brown but they are just crispy like the best part of many casseroles.
January 9, 2017