| You are currently viewing our forum as a guest. This means you are limited to certain areas of the board and that there are some features you can't use or read. We are an active community of worldwide senior members participating in chat, politics, travel, health, blogging, graphics, computer issues & help, book club, literature & poetry, finance discussions, recipe exchange and much more. Also, as a member you will be able to access member only sections, many features, send personal messages, make new friends, etc. Registration is simple, fast and completely free. Why not register today and become a part of the group. Registration button at the very top left of the page. Thank you for stopping by. Join our community! In case of difficulty, email worldwideseniors.org@gmail.com. If you're already a member please log in to your account to access all of our features: |
| Slow Cooker Scalloped potatoes! | |
|---|---|
| Topic Started: Mar 27 2016, 06:59 AM (302 Views) | |
| swing | Mar 27 2016, 06:59 AM Post #1 |
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. |
![]() |
|
| Darcie | Mar 27 2016, 07:14 AM Post #2 |
|
Skeptic
|
Trying to make these gluten and dairy free just doesn't make it. |
![]() |
|
| angora | Mar 27 2016, 09:14 AM Post #3 |
|
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. |
![]() |
|
| FuzzyO | Mar 27 2016, 09:28 AM Post #4 |
|
DArcie make it with beef broth instead. Delicious!! |
![]() |
|
| agate | Mar 27 2016, 10:07 AM Post #5 |
|
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. :) |
![]() |
|
| Darcie | Mar 27 2016, 11:11 AM Post #6 |
|
Skeptic
|
I never thought of that, thanks Fuzzy. |
![]() |
|
| swing | Mar 27 2016, 11:43 AM Post #7 |
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. |
![]() |
|
| Shorty | Mar 27 2016, 03:47 PM Post #8 |
Red Star Member
|
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. |
![]() |
|
| Trotsky | Mar 27 2016, 11:26 PM Post #9 |
|
Big City Boy
|
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.
|
![]() |
|
| angora | Mar 28 2016, 02:25 AM Post #10 |
|
WWS Book Club Coordinator
|
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. |
![]() |
|
| blizzard | Mar 28 2016, 04:14 AM Post #11 |
|
Gold Star Member
|
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. |
![]() |
|
| swing | Mar 28 2016, 09:38 AM Post #12 |
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!! |
![]() |
|
| 1 user reading this topic (1 Guest and 0 Anonymous) | |
| « Previous Topic · Our favorite Recipes · Next Topic » |






5:35 AM Jul 14