Scalloped Potatoes in a Crock-Pot

Scalloped Potatoes

I was looking for a simple potato dish to make in the slow-cooker, and I found a recipe at the official Crock-Pot Web site. I’ve simplified it (of course) and it came out delicious. The cheese and onions combined to give the potatoes a rich flavor but it was not too rich (I used lowfat milk and lowfat cheese). The potatoes went well with grilled steaks and veggies, and it could go with a meat loaf or chicken. I took the pot top off about an hour before serving and there was a bit of crustiness formed on the edges, but not as much as you get in an oven version. Still, very tasty — and super-easy, ready when you are are.

• Potatoes - 6 medium or 8 small, russet, thinly sliced
• Onion - 1 large, thinly sliced
• Garlic - 2 cloves, sliced or minced thin
• Cheddar cheese - 1 cup (8 oz. package), shredded
• Milk - 1/2 cup
• Butter - 1/2 cup, melted
• Pepper - a few dashes
• Salt - 1/2 tsp.

1. Spray or coat the inside of the pot with oil.
2. Add potatoes, onions, garlic and cheese.
3. In a small bowl combine the milk, pepper and salt.
4. Pour this mixture over the ingredients in the slow cooker and mix all ingredients well.
5. Cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours.

Serving tips and comments:

• I mixed it during cooking but this can be done at the end.
• I removed the top for the last hour to make the top less creamy.
• Many recipes include additional ingredients such as mushrooms, parsley, ham or peppers.

Tags: cheese, crockpot, potatoes, Vegetarian