Not Good We had a lot of people to feed. https://www.veggiebalance.com/slow-cooker-scalloped-potatoes-recipe Good • Freshly ground black pepper. Add cheeses and continue stirring until melted. I took them to a potluck and everyone asked for the recipe. 3. I would love to use this recipe but I can tell have the heavy cream or cheese. I cut the potatoes very thin with a mandoline and likely used more cream than the recipe says. what is your recomendation? How about tripled? russet potatoes, sliced 1/4″ thick It’s a hearty comfort food recipe that works well with a variety of meat entrees as well! I just feel for all those cooks who had a bad result and wanted to provide a tried and true recipe that was similar. Midge Cardoso has a bigger crock pot and she would REDUCE the cooking time?????? Thanks! I think the curdling issue may stem from using pre-shredded cheese because they use anti-caking agents in them. Published November 2, 2016. That made it work perfectly for me. This will prevent the chemical reaction that results when potatoes are exposed to oxygen, which causes browning.”. document.head.appendChild(chicscript); You may not have to double unless you want extras for later! Using yellow or red potatoes means you don’t have to worry about your potatoes becoming mushy. Hello Chungah! ★☆ Repeat until all ingredients are used up. Filed Under: Comfort Food, Fall Recipes, Sides, Slow Cooker, Vegetarian. Anyway this could be prepped/assembled the night before and put on to cook the next morning??? Combine your potatoes and onions and place them in a 6 quart slow cooker. While reading these comments here, I got so caught up in them that I forgot this wasn’t the site with the actual recipe I was going to make! https://thehappierhomemaker.com/blogging-resources/ Hope that helps! This was a great side for our dinner, and I would definitely make this again! Edible, but kind of mushy. Should I use milk instead of cream? You can certainly serve this as is, but if you really want to impress your guests, you can go the extra mile in two ways. . For the future, I will decrease the cream to 1 cup for a single recipe and ¾ cup Gruyere for a single recipe. I cooked this on low for about 6-7 hours. For Easter 2017, I more than doubled this recipe to serve 9 people (and to have leftovers! I mean, at the end of the day, you can’t go wrong here. No leftovers here. A lot of other reviewers said their dish curdled…mine did too. This works on cut fruits and veggies. A friend suggested throwing in a slice of American cheese to the cream mixture and it worked, go figure. They were good, but having it in one dish is always better . } else { I decided to make these scalloped potatoes for Christmas dinner because I knew oven space was going to be tight and I wanted an easy side dish that would stay warm throughout the meal. Your potato recipe looks very delicious and healthy. Can I use this other kind of cheese? . I have a crockpot that has a timer on it, but it seems to cook hotter than I like. How long did you leave it in the crock pot?? Slowly add the milk, continuing to whisk, then add cheeses and continue stirring until melted. Excellent Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits. i want to make these but am concerned about curdling… Only took about two. M, Would love to make. My family loved these cheesy potatoes. window.adthrive = window.adthrive || {}; Turned out perfect! Awful. ~Melissa, I’m going to have to try some of these recipes. Also, I see a few comments about curdling, how would you avoid that? window.adthrive.cmd.push(function() { Even w/o the nutmeg. Made this yesterday and it turned out badly, sorry to say. This is now my “go-to” for scalloped potatoes. I love potatoes, but often get tired of the same styles all the time, Me too Janine, I hate feeling like I’m in a rut! 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices, Kosher salt and freshly ground black pepper, to taste. I’m always excited at the idea of freeing up some oven space for the rest of the things I’m making. Would a cheddar cheese work well in here? First of all I want to say that I have made and loved so many of your recipes! Are we talking 3 or 4 pounds? The potatoes were delicious, but were ready a lot sooner than they were supposed to be. I need 12-14 servings for this recipe, so I’d like to double it. That’s what I did here. ~Melissa. Do you have tips on how to stop the dreaded curdle?! • 2 1/2 c. shredded Gruyère Thanks , Janis. But if you are increasing the ingredients and the slow cooker is too full, then yes, cooking time will have to be increased to account for the additional volume. Can you use other cheeses? Next time I would replace one of them with a different cheese (probably cheddar) to have more complexity in the dish. I ask because I need more than 8 servings so I would also be increasing the ingredients. Cover and cook on high heat for 4-5 hours, or until potatoes are tender. Can’t WAIT to make this!! I want to try it out again, would you have any suggestions on a cheese that would mix well with Gruyere and help tone down the flavor a little bit? There is no substitute for Gruyere. ★☆, Hi, I'm Melissa and I have a passion for helping people find effective ways to clean and organize, feed their families, and truly enjoy their homes. This is at least the fourth time I have made this. Doubled the recipe and cooked on low for 6 or 7 hours. I wish I had time to test it for you because I know Thanksgiving is not the time you want to experiment! Oh no – what a bummer! On my blogging resources page I list two things that really helped my photography-the Shoot, Fly, Shoot photography course for learning to shoot on manual and The Food Photography Book by Nagi from Recipe Tin Eats. What size crockpot did you use? Potatoes were soft but separate. This is going to be in the recipes round now. How long do you think to cook them if you double the recipe? • 2 tsp. Grease your slow cooker. Going to end of summer party today and they were requested by the host. • 1 pinch paprika I’ll get back and let you all know how they turned out. To address the cream separating issue I cooked it on low for 8 hours and it worked great. I had no issue with curdling as others have suggested so that’s good. You can also adjust (reduce) cooking time as needed to compensate for the larger slow cooker. We doubled it and it was in our 6 quart and it was delicious. 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