![]() Thaw in the fridge and reheat, covered, in the oven. Keep it in the freezer for up to 3 months. Cover with plastic wrap, and again with foil. To bake and freeze for later, allow the dish to completely cool. Serve them with a salad for a tasty lunch!įREEZE baked potatoes. Place in an air-tight container in the fridge for 3-4 days. Stick to heavy cream or whole milk, and other full fat ingredients. The cream sauce needs the structure that fat provides, otherwise it may split. You can also add chopped bacon.Īvoid low fat dairy. Add cubed ham pieces in between the layers. Drain and pat dry before finishing the recipe.If you have sliced your potatoes in advance: This is not harmful to eat, it simply looks a little off. When exposed to air for a long period of time, potatoes become oxidized, and take on a purple hue. Other types, like red potatoes, are too waxy and can leak too much moisture into the dish, causing it to be watery. If you are looking for potatoes that don’t need peeling, we recommend Yukon Gold potatoes. We used Russet for our Crock Pot Scalloped Potatoes, but these have to be peeled first. Potato – patato, this dish is amazing either way. Since I added cheese, they could technically be classified as au gratin potatoes. You can omit the cheddar cheese, or substitute another cheese if you prefer (like Italian cheese or even shredded Parmesan cheese). If the top is browning, but it still needs more time to bake, tent a piece of tin foil over the dish to keep it from burning. If it slides through without resistance, the dish is done. When you think the dish is done, test a couple different areas by stabbing the potato with a fork. These potatoes are actually plenty delicious just as they are, the onions and garlic give them great flavor! Since my family loves sharp cheddar cheese, I added some to the top of my mine.ĭoneness. Traditional scalloped potatoes don’t have cheese on top. If your dish still turns out watery, mix in some dry instant potatoes to help soak up the moisture. After you have removed the dish from the oven, allow it time to rest. You can also add thyme, rosemary, parsley, or even nutmeg. Black pepper, salt, onion and garlic can all be adjusted to taste. Potatoes tend to absorb flavors, so be generous in the amount of seasoning added. The result is a delicious, cheesy side that requires very little work! Recipe Tips If desired, sprinkle cheddar cheese on top of cooked potatoes and cook for about 5 more minutes, until the cheese melts. I stirred mine once after a couple hours, but that’s not mandatory.ĬHEESE. Place the lid on your crock pot and cook on high for 4-5 hours, or until the potatoes are tender. Sprinkle with ⅓ of the seasonings, then ⅓ of the cream. Spread about ⅓ of the sliced potatoes in the bottom of a greased crock pot. Start by peeling and slicing your potatoes about an ⅛ of an inch thick. Wouldn’t they be delicious served with grilled chicken or steak? How to make crockpot Scalloped Potatoes And since you don’t have to heat up the oven, you can even make them in the heat of summer. These potatoes are sure to be a family favorite. To make them even more simple, throw them in the slow cooker – Crock Pot Scalloped Potatoes! You need just a few ingredients, and the slow cooker does all the work to make creamy, delicious potatoes. One of our favorite are Scalloped Potatoes – they’re cheesy, delicious and so simple. They go well with just about any main dish, and my family loves them. Potatoes are a favorite side dish at my house.
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