Crock Pot Cheddar Potato Slices Recipes

Steps:

• Microwave 1 1/2 pounds small Yukon Gold potatoes, turning halfway through, until tender, 10 to 12 minutes; let cool slightly. Break into chunks. Toss with 2 tablespoons olive oil, 2 smashed garlic cloves, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast on a baking sheet at 450 degrees F, stirring once, until browned and crisp, about 30 minutes. Sprinkle with shredded sharp cheddar and chopped chives.

Steps:

• Use a big pot.
• Saute chopped onions in margarine til soft but not browned.
• In small bowl, combine flour, salt and pepper.
• Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
• Turn off heat.
• Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
• Add sliced potatoes and stir well to combine.
• Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
• Cover with foil and bake at 350 for 35 minutes.
• Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
• Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
• Let stand a few minutes before serving to allow sauce to thicken.

Steps:

• Grease your slow cooker with cooking spray or shortening. In a large bowl, stir together the hash browns, cheese soup, evaporated milk, and half of the French fried onions. Pour into the slow cooker. Cover, and cook on High for 4 hours, or Low for 8 hours. Top with remaining onions just before serving.

Steps:

• lightly grease cooker insert; layer and alternate potato slices and onion in prepared cooker. In a blender or food processor, combine celery leaves, parsley, butter, flour, salt, pepper, evaporated milk and cheddar cheese.
• Process for 1 minute or until mixture is smooth.
• Pour over potatoes and onions, sprinkle with paprika.
• Cover and cook on LOW for 6- 8 hours or on HIGH for 3- 4 hours, until potatoes are tender and heated through.

Steps:

• Mix soup, paprika and pepper.
• Arrange potatoes in a lightly greased crock pot in overlapping rows.
• Sprinkle with cheese.
• Spoon soup mixture over cheese.
• Cover and cook on high for 3 to 4 hours, until potatoes are tender.
• Keep warm for serving.

Steps:

• Wash, peel and slice a medium-sized potato into thin concentric circles.
• Make sure you slice the potato thin and not thick.
• Pour 2 1/2 cups of water in a bowl.
• Add salt to taste (2-3 tsps) and mix well.
• Add the potato slices to this salted water.
• Mix well.
• Keep aside for 10 minutes.
• In a medium sized bowl, make a thick batter with your besan flour, red chilli powder, baking soda, salt and 1 cup of water.
• Now drain out the water from the potato slices.
• Dip the slices of potato in the gramflour batter.
• Allow the slices to be coated with the batter on both sides.
• Heat oil in a frying pan while you are doing this.
• Once the oil is hot, and the slices are ready, drop them gently into the oil.
• I ALWAYS make it a point to lower the flame/heat when adding the slices of potato to the hot oil.
• I dont want ANY MORE spillovers or kitchen fires!
• Let the slices fry in the oil.
• Once the slices are golden brown on one side, turn over and allow them to fry the same way till they are golden brown on the other side.
• Remove from the pan once fried and drain the excess oil on a clean paper kitchen towel.
• Transfer to a serving plate.
• Serve immediately (HOT) with Tomato ketchup and white/potato bread.
• You can also serve this with green chutney.
• Enjoy!
• NOTE: The secret of making this very well is to slice the potato thin and not thick.
• If you slice the potato thick, then, the potato will not cook and remain raw even once fried!

Steps:

• In a small bowl, combine soup, paprika and pepper.
• In a greased 2 quart oblong baking dish, arrange potatoes in overlapping rows.
• Sprinkle with cheese.
• Spoon soup mixture over cheese.
• Cover with foil.
• Bake at 400°F for 45 minutes.
• Uncover and bake 10 minutes or until potatoes are fork tender.
• Note: It needed some salt.