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How to Cook Scalloped Potatoes
I love potatoes…..always have and always will!! I think that has also been passed to my kids, because even those that have left the nest, have a love for potatoes.
This recipe hits the mark for an easy, minimal prep potato recipe. It is easy enough to make for a midweek or Sunday dinner meal, but also good enough to make to serve for holidays.
I think it will become one of your favorites, once you give it a try!
It doesn’t utilize unhealthy canned goods from the store, but rather uses good, wholesome ingredients…that makes it a keeper in my recipe box!
Crockpot Scalloped Potatoes Recipe
What You Need:
- 6 cups small cubed fresh potatoes (I use organic potatoes, so just leave the skins on. You can choose to peel though, if you like.)
- 1/2 cup butter
- 1/4 cup finely, chopped onion
- 1 cup cream
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 t. chicken bouillon
- Salt and pepper to taste
1. Wash potatoes and dice into cubes. Boil for 10 minutes in large saucepan.
2. Drain potatoes and place in a large bowl. I like to use the same saucepan that my potatoes just boiled in to make the sauce.
3. Add chopped onion and salt and pepper to potatoes.
4. In your saucepan, add in the butter and melt it. Once melted, add in the cream and sour cream. Keep burner on low, so cream doesn’t get too hot. Add in your bouillon. I use an organic one and just scoop out a teaspoon of it. You could also use one cube, if that’s what you have on hand.
5. Add your shredded cheese in last and let it melt. I usually just turn the burner off and let it melt and stir it all together.
6. Once your sauce it melted and warmed through, add it over your potatoes and stir to incorporate all of it.
7. Spray your crockpot and place the potato mixture inside. That’s it!! Cook on low setting for 4 hours. Good to go then.
IF you like to have a crusty, bubbly like top…you can vent the lid on this for an extra half hour. It just allows some of the juice to firm up more and give it a thicker consistency. I don’t do that all the time, just depends on when I get it put together and when it is needed for the meal.
These potatoes are great as leftovers, too, so don’t worry about making a full batch or even doubling, if needed. If you do make a double batch, you may want to give them a stir about halfway through the cooking time.
These are so yummy!! My hubby has a favorite place to eat on special occasions and they serve a side potato called “dutchess”….he gave the approval that these taste just like those!