Slow Cooker Beef And Scalloped Potatoes Casserole Recipes

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SLOW COOKER SCALLOPED POTATOES

Make these scalloped potatoes with cheese, potatoes, and a slow cooker. How can you go wrong?

Provided by Kattygirl

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 4h35m

Yield 8

Number Of Ingredients 8



Slow Cooker Scalloped Potatoes image

Steps:

  • Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.
  • Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.
  • Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.
  • Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 54.5 g, Cholesterol 91.5 mg, Fat 29.9 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 18.9 g, Sodium 490.4 mg, Sugar 7.5 g

cooking spray
5 large russet potatoes, halved and thinly sliced
salt and ground black pepper to taste
6 tablespoons butter
½ cup all-purpose flour
4 cups milk
4 tablespoons chopped garlic
1 (16 ounce) package shredded sharp Cheddar cheese

SLOW-COOKER SCALLOPED POTATOES

Put your slow cooker to the test with this classic creamy potato side dish. We added a little bit of flour to help thicken and stabilize the cream. Keeping the potatoes thin is the secret to this recipe's success try using a mandoline to slice them evenly.

Provided by Food Network Kitchen

Categories     side-dish

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 8



Slow-Cooker Scalloped Potatoes image

Steps:

  • Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
  • Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
  • Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.
  • Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)

1 tablespoon unsalted butter, at room temperature
1 cup heavy cream
3/4 cup low-sodium chicken broth
4 tablespoons all-purpose flour
1 tablespoon fresh thyme leaves, lightly chopped
2 1/2 pounds Idaho potatoes, peeled and sliced about 1/8 inch thick (about 5 potatoes)
6 ounces grated Gruyere cheese (about 2 cups)
Kosher salt and freshly grated black pepper

SCALLOPED POTATOES AND HAMBURGER

This reliable recipe has been in the family for years. I like the fact that it uses everyday ingredients so there's no running to the store at the last minute. - Doris Borneman, Forreston, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7



Scalloped Potatoes and Hamburger image

Steps:

  • In a skillet, cook beef over medium heat until no longer pink; drain. In a greased 13-in. x 9-in. baking dish, layer half of the potatoes, onion and beef; sprinkle with salt and pepper. Repeat layers. In a bowl, combine the soup, milk and green pepper; mix well. Pour over top. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until potatoes are tender.

Nutrition Facts :

1 pound ground beef
6 medium potatoes, peeled and sliced
1 large onion, sliced
Salt and pepper to taste
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk
1/4 cup chopped green pepper

KITTENCAL'S SCALLOPED POTATO AND GROUND BEEF CASSEROLE

Sliced potatoes in a delicious creamy sauce on the bottom then topped with a ground beef mixture --- instead of layering the potatoes you can just mix them with the sauce in a large bowl transfer to the baking dish then top with the ground beef mixture either way is fine but the potatoes will cook a little faster if mixed with the sauce --- feel free to throw in some cooked chopped green beans, mushrooms, corn niblets to the ground beef mixture or whatever you wish, I also like sprinkle some grated cheddar cheese over the potato mixture before topping with the ground beef and then again after the casserole has been cooked, this casserole is very versatile and you don't have to worry about the exact amounts --- to save time you may cook the ground beef mixture a day ahead and refrigerate, all ingredients may be reduced to half if desired to yield 4-6 and baked in a smaller baking dish--- NOTE some of the reviewers are stating that the potatoes are taking a long time to cook so you may want to pop them in the microwave first just to soften slightly,

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 17



Kittencal's Scalloped Potato and Ground Beef Casserole image

Steps:

  • In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.
  • Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
  • For the sauce; in a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
  • In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.
  • Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
  • Bake covered with foil for about 1 hour at 350 degrees F.
  • Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
  • Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.

1 1/2 lbs ground beef (or use bulk Italian sausage meat, can increase the ground beef slightly)
1 medium onion, chopped
1 small green bell pepper, seeded and chopped (optional)
4 garlic cloves, finely chopped (or to taste)
1/2 teaspoon dried chili pepper flakes (adjust to taste) (optional)
1 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
5 -6 russet potatoes (peeled and sliced thinly, or use as many as desired)
2 cups shredded cheddar cheese (or to taste)
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted (using any other flavor of soup will not be as good)
1 small onion, chopped (about 1/3 cup)
3/4 light cream
1/2 cup sour cream
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon seasoning salt
fresh ground black pepper (to taste)

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