Crock Pot Scalloped Potatoes

I grew up in the 70's, during the advent of quick and easy.  If it didn't come in a box, a can, or a pouch, my Mother rarely served it.  In fact, one of the things that made holidays special was her insistence that every dish be made from scratch.  Just as fashions cycle in and out, so do cooking methods.  Cooks today take pride in providing fresh food for their families.

This recipe makes one of my favorite week-day side dishes because it cooks while I'm at work.  Prep time is minimal and, using a tip provided by "Cook's Country", clean-up is easy, too.  Try it once, and you'll never go back to boxed!

What's In It:

3 lb. red-skinned potatoes, peeled and sliced into 1/4" slices (I use red-skinned because they hold their shape well)

1 1/4 c. heavy cream

1 1/4 c. chicken broth

4 1/2 tbs. cornstarch

1 tbs. butter

4 cloves garlic, minced

1/2 tsp. thyme

1 1/4 tsp. salt

1/2 tsp. pepper

3/4 c. sharp cheddar cheese, shredded (Extra Sharp cheese is not recommended as it tends to break down during cooking)

3/4 c. Monterey Jack cheese, shredded

Parchment paper (used to line crock pot to prevent burning edges)

Cooking spray

How To Make It:

Fold a large sheet of parchment paper into a 3" wide strip.  Place inside crock pot, encircling the bottom.

Spray inside of crock pot, including paper strip, with cooking spray.

In large bowl, combine 2 tbs. heavy cream with potato slices.

Cover bowl with plastic wrap and microwave 3 minutes.  Shake bowl to redistribute contents.  Microwave 3 to 5 minutes more until edges of potatoes are translucent.

In 2-cup measuring cup, whisk broth with cornstarch until smooth.  Set aside.

In medium saucepan, melt butter.

Add garlic and thyme to melted butter and cook, while stirring, about 30 seconds.

Stir in broth mixture, along with the rest of the cream and salt and pepper. 

Bring to boil.

Reduce heat to medium low and cook for about 1 minute, stirring continuously, until thickened.

Remove from heat and add cheeses.  Whisk until smooth.

Pour 1/2 of sauce into bottom of crock pot.

Arrange potatoes on top in an even layer and cover with remaining sauce.

Cover and set crock pot to cook for 6 hours.

Remove parchment paper and allow to cool for at least 20 minutes before serving.

Adapted from a recipe found in "Cook's Country"

30 Days of Holiday: Scary Good Scalloped Potatoes

There was probably a time in my older children's lives when they thought they might turn into a scalloped potato.  Those boxed mixes came in awful handy when faced with feeding three kids and one husband after working an eight hour day.

Time, knowledge, fewer mouths to feed, and more money to spend took me in a different direction.  I can't remember the last time I bought boxed scalloped potatoes, or boxed anything else for that matter.  Fresh is always best.
This recipe, however, does not yeild your ordinary, everyday, garden-variety scalloped potatoes...
You, and your holiday guests, are in for a treat!

What's In It:

3 lbs. russet potatoes, peeled and thinly sliced (A mandoline, if you have one, is best for all slicing in this recipe.)
Salt and pepper to taste
3/4 lb. Gruyere cheese, thinly sliced (Most delis will do this for you at no additional charge.)
2 tbl. Dijon mustard
3/4 lb. onions, thinly sliced (Vidalias if available.  If not, Texas Sweets will do.  Sweet onions are best here.)
1 c. dry white wine (Rule of thumb:  If you wouldn't drink it, don't cook with it.)
1/2 c. dry bread crumbs
1/2 c. finey grated parmesan cheese (Fresh, please.  It does matter.)
4 tbl. butter (Yes, butter!)

How To Make It:

Preheat oven to 350 degrees.
Butter 9x13 baking dish.
Layer 1/2 the potatoes in the bottom of the pan.  Sprinkle with salt and pepper.
Top with 1/2 the cheese.
Smear, lightly, with mustard.
Top with a thin layer of sliced onions.
Repeat layers, until dish is full. (about 3 layers).  Press flat.
Pour wine over layers, and sprinkle with bread crumbs and parmesan cheese.
Dot with butter.
Cover casserole with buttered aluminum foil.
Bake 30 minutes.
Remove foil, and bake for 1 hour, or until potatoes are tender and top is browned.
Serve immediately.


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