Scalloped/augratin potatoes?!


Question: I have a slow cooker that I just absolutely love! and I have some potatoes lying around. I wanted to make scalloped/augratin potatoes (I don't know the difference) in my slow cooker, but last time I tried, the cheese was really really thick and disgusting. there are only 2 of us, so we don't need a big recipe, although leftovers are really good for work. what do you use? how much do you use? and how long do you cook it?


Answers: I have a slow cooker that I just absolutely love! and I have some potatoes lying around. I wanted to make scalloped/augratin potatoes (I don't know the difference) in my slow cooker, but last time I tried, the cheese was really really thick and disgusting. there are only 2 of us, so we don't need a big recipe, although leftovers are really good for work. what do you use? how much do you use? and how long do you cook it?

The first recipe is exactly the one I use....it is good and makes enough for a 4 member family that likes to eat, so you will have leftovers for a day or 2, which actually taste better the next day anyways. The difference between scalloped and augratin is the fact that augratin has cheese in it and should have a crunchy topping. If you have a problem with the cheese lumping up, switch to a processed cheese like Velvetta and lower the amount. Also the leftovers can be reheated in the oven with some deli sliced ham or cubed ham in it for a full meal.

Crock Pot Scalloped Potatoes

6 large potatoes, sliced
1 small onion, diced
8 slices bacon, uncooked diced
2 cups shredded cheddar cheese
1 (10 1/2 ounce) can cream of chicken soup

Place half of the sliced potatoes in bottom of crock pot.
Top with half of the onions cheese and bacon.
Repeat layers in order.
Top with cream of chicken soup.
Cook on low for 8 to 10 hours.

1/2 cup milk
1(10 3/4ounce)can condensed cheddar cheese soup, undiluted
1(8ounce)package cream cheese, cubed
1 garlic clove, minced
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
2 lbs potatoes, peeled and sliced
1 small onion, chopped
paprika (optional)

In a saucepan, heat milk over medium heat until bubbles form around side of saucepan. Remove from the heat. Add the soup, cream cheese, garlic, nutmeg and pepper; stir until smooth.
Place the potatoes and onion in a 3-quart slow cooker. Pour the milk mixture over the potato mixture; mix well.
Cover and cook on low for 6-7 hours or until potatoes are tender.
Sprinkle with paprika if desired.

You have to heat up the potato's before you add the milk and cheese because of the chemical make up of the potato. . Oh and milk should be boiled as well before you add to the potato's.

I wouldn't cook with any of these peoples posts. Yucky. They add so much crap I doubt they have ever even tasted a scalloped potato. Velveeta isn't even a food... If it lasts on a shelf for 7 years without refrigeration its not food.

And potato doesnt have any toes.





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