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Slow Cooker Scalloped potatoes!
Topic Started: Mar 27 2016, 06:59 AM (302 Views)
swing
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swing
This is from Canadian living. I make scalloped potatoes for Easter, never have used bacon and always make a white sauce with 1% milk not cream!

Slow cooker scalloped potatoes.


• 2.25 kg yellow-fleshed potatoes, peeled and cut in scant 1/4-inch (5 mm) thick rounds
• 1 bulb fennel, trimmed, cored and thinly sliced ( I will just use an onion)
• 1 tbsp (15 mL) chopped fresh thyme
• 3 cloves garlic, minced
• 2 tsp (10 mL) salt
• 1/2 tsp (2 mL) pepper
• 1 cup (250 mL) whipping cream 35%
• 2 tbsp (30 mL) potato starch
• 1 cup (250 mL) Gruyère cheese
• 3 strips bacon, chopped


Preparation
In large bowl, gently toss together potatoes, fennel, thyme, garlic, salt and pepper until well combined. In small bowl, whisk cream with potato starch until smooth.

In lightly greased slow cooker, layer half of the potato mixture. Sprinkle with one- quarter of the Gruyère and half of the bacon. Pour in half of the cream mixture. Top with remaining potato mixture, another quarter of the Gruyère and the remaining bacon and cream mixture.

Cover and cook on high until potatoes are tender, about 4-1/2 hours. Turn off slow cooker; sprinkle with remaining Gruyère. Cover and let stand until cheese is melted and some of the liquid has absorbed, about 15 minutes.

Tip from The Test Kitchen: We've made this dish without gluten by using potato starch as a thickener, but feel free to substitute with all-purpose flour if gluten isn't a concern for your guests.
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Darcie
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swing
Mar 27 2016, 06:59 AM
This is from Canadian living. I make scalloped potatoes for Easter, never have used bacon and always make a white sauce with 1% milk not cream!

Slow cooker scalloped potatoes.


•2.25 kg yellow-fleshed potatoes, peeled and cut in scant 1/4-inch (5 mm) thick rounds
•1 bulb fennel, trimmed, cored and thinly sliced ( I will just use an onion)
•1 tbsp (15 mL) chopped fresh thyme
•3 cloves garlic, minced
•2 tsp (10 mL) salt
•1/2 tsp (2 mL) pepper
•1 cup (250 mL) whipping cream 35%
•2 tbsp (30 mL) potato starch
•1 cup (250 mL) Gruyère cheese
•3 strips bacon, chopped


Preparation
In large bowl, gently toss together potatoes, fennel, thyme, garlic, salt and pepper until well combined. In small bowl, whisk cream with potato starch until smooth.

In lightly greased slow cooker, layer half of the potato mixture. Sprinkle with one- quarter of the Gruyère and half of the bacon. Pour in half of the cream mixture. Top with remaining potato mixture, another quarter of the Gruyère and the remaining bacon and cream mixture.

Cover and cook on high until potatoes are tender, about 4-1/2 hours. Turn off slow cooker; sprinkle with remaining Gruyère. Cover and let stand until cheese is melted and some of the liquid has absorbed, about 15 minutes.

Tip from The Test Kitchen: We've made this dish without gluten by using potato starch as a thickener, but feel free to substitute with all-purpose flour if gluten isn't a concern for your guests.
Trying to make these gluten and dairy free just doesn't make it.
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angora
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WWS Book Club Coordinator
Why substitute an onion for fennel? They are not at all alike. Fennel is often used in Italian dishes and has a vague licorice taste.
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FuzzyO
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DArcie make it with beef broth instead. Delicious!!
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agate
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swing that is fairly similar to mine and this recipe comes from Canadian Living too.

It uses a sliced leek, bacon and garlic.
Cream, milk & chicken stock plus the cheese.

I don't think I would like it with the fennel and I also leave out the thyme as I do
not care for that either. :)
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Darcie
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FuzzyO
Mar 27 2016, 09:28 AM
DArcie make it with beef broth instead. Delicious!!
I never thought of that, thanks Fuzzy.
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swing
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swing
Why substitute an onion for fennel? They are not at all alike. Fennel is often used in Italian dishes and has a vague licorice taste.

I don't like fennel. I always make my mother's recipe which alternates a layer of potatoes, onion, a shake of salt,, potatoes, onion, salt,, topped with butter, then make a cream sauce and pour over. I think I will just do hers and put it in the slow cooker.
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Shorty
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Swing, that's my basic recipe too. Just like Mom did it.

I'm under a time crunch this year. Instead of peeling potatoes, I bought boxed scalloped potato mix and will throw out the seasoning/thickener. Not ideal. Not expensive either.

Fennel - yuck. I hate licorice.
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Trotsky
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I too would need a substitute for the whipping cream to cut down that 414 extra calories. I LOVE whipping cream, but since Atkins so many years ago, my sub has always been either a white sauce (AP flour and whole<4%> milk) or, if I am feeling profligate, half and half.

Thank you, swing, I will try to cut it down to about 1 Kg of potatoes or less (for just two of us, no leftovers.) I like crockpot cookery.

It will go nicely with one of my endless supply of ham meals.

My usual was from the Peg Bracken I HATE TO COOK BOOK which was basically just peeled and sliced potatoes layered in a pyrex baking dish and covered by a white sauce, and baked uncovered for about an hour. Never disappointed and was pretty much as easy as scalloped potatoes get.
Edited by Trotsky, Mar 28 2016, 05:03 AM.
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angora
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Shorty
Mar 27 2016, 03:47 PM
Swing, that's my basic recipe too. Just like Mom did it.

I'm under a time crunch this year. Instead of peeling potatoes, I bought boxed scalloped potato mix and will throw out the seasoning/thickener. Not ideal. Not expensive either.

Fennel - yuck. I hate licorice.
I hate licorice too but I enjoy fennel. It doesn't have that heavy overpowering, thick flavour that licorice does.

One of my favourite veg casseroles in made with fennel, garlic, tomatoes and wine. Preboil the fennel a little and mix with other ingredients - give it a few glugs with olive oil, dot with butter and bake.
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blizzard
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i usually just scrub the potatoes rather than peel them, cuts down on time and I like the peel. This goes for the majority of potato dishes I make. Not that I cook potatoes often these days.
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swing
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swing
I used the white sauce recipe out of a diabetic cook book. One tablespoon of flour and one tsp of cornstarch to one cup of milk, less calories and just as good! Adjust accordingly, I used 3 cups of milk for the scalloped potatoes thus 3 tbs of flour and 3 tsp of cornstarch. I shook it vigorously in a shaker to eliminate lumps it worked!!
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