Slow Cooker Potatoes Au Gratin Recipes

Steps:

• Butter a 1 quart sized crock pot.
• Layer the potato slices and onion rings in the crock, lightly seasoning with salt and pepper every few layers.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute.
• Gradually stir in milk.
• Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
• Pour the cheese over the potatoes, and slide a spatula between the edge of the crock and the potatoes to allow the cheese to pour down the side and cover everything.
• Cook on high for 2 hours, or on low for 4-5 hours.

Steps:

• Boil potatoes over medium heat, uncovered for about 10 minutes (until partially done, still firm in center).
• Drain and rinse potatoes in cold water and set aside.
• In a large saucepan, melt butter over medium heat.
• Stir in flour, salt, and pepper.
• Slowly add milk and stir contantly until sauce starts to thicken.
• Add in cheese one bag at a time, stirring constantly until cheese is melted.
• Spray inside of slow cooker with nonstick spray.
• Place a layer of potatoes along the bottom of the slow cooker.
• Cover with a layer of cheese sauce.
• Add your next layer of potatoes, followed by cheese sauce and continue in this fashion.
• End with a layer of cheese sauce.
• Place in slow cooker set on 'high' for 2-3 hours. Potatoes will be tender when ready.
• ENJOY, and check out my other recipes at [email protected].

Steps:

• Microwave spinach in large microwaveable bowl on HIGH 3 min. or just until wilted, stirring after 1-1/2 min. Cool slightly.
• Meanwhile, beat cream cheese and flour in medium bowl with mixer until blended. Gradually add chicken broth, mixing well after each addition. Add pepper, nutmeg and 1 tsp. thyme; mix well.
• Squeeze spinach dry. Place half the potatoes in slow cooker sprayed with cooking spray; cover with layers of spinach, and half each of the cream cheese mixture and Swiss cheese. Top with layers of remaining potatoes, cream cheese mixture and Swiss cheese; cover with lid.
• Cook on HIGH 2-1/2 to 3 hours. Turn slow cooker off. Let potatoes stand 20 min.
• Microwave bread crumbs in medium microwaveable bowl 1-1/2 min. or until lightly browned, stirring after 1 min. Sprinkle over potato mixture along with the remaining thyme.

Steps:

• In 3 1/2- to 4-quart slow cooker, layer half each of the potatoes, onion, ham and cheese; repeat layers. In small bowl, mix soup, milk and thyme; pour over top. Cover; cook on High heat setting 1 hour. Reduce heat setting to Low. Cover; cook 6 to 8 hours longer or until potatoes are tender. In 3 1/2- to 4-quart slow cooker, layer half each of the potatoes, onion, ham and cheese; repeat layers. In small bowl, mix soup, milk and thyme; pour over top. Cover; cook on High heat setting 1 hour. Reduce heat setting to Low. Cover; cook 6 to 8 hours longer or until potatoes are tender. To make ahead, slice potatoes up to 12 hours ahead; cover with lightly salted water, and refrigerate. Chopped onion and shredded cheese can be refrigerated in separate covered containers. Drain potatoes, and add to slow cooker when ready to cook.

Steps:

• In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Remove from the heat. Add the soup, cream cheese, garlic, nutmeg and pepper; stir until smooth. , Place the potatoes and onion in a 3-qt. slow cooker. Pour the milk mixture over the potato mixture; mix well. Cover and cook on low for 6-7 hours or until potatoes are tender. If desired, sprinkle with paprika.