After some trial and error with cooking potatoes in the crock pot, I’ve finally got some advice for you. First off…don’t try to make mashed potatoes. The long amount of time and lack of high heat sort of ruin the effect. But, if you want to make them on the stove and then keep them heated in a crock pot, that works out fine.
I really wanted to make a side dish of potatoes that was easy to cook and didn’t take an excessive amount of prep work (or extra dishes or pots). These scalloped potatoes turned out bubbly and flavorful without having to add a canned creamy soup. Give this a try, especially if you have two crock pots, so you can do a meat main dish in one and this delicious accompaniment in the other. Enjoy!
4-5 medium-sized potatoes, skin on
1 medium onion
1/4 c. flour
2 T. parsley flakes
1 T. salt
1 t. black pepper
1 1/2 c. milk
1 c. shredded cheese (try cheddar or mozzarella)
Use a food processor to slice potatoes and onions thin (this is much thinner than what you can do with a knife!). Put in pot and then mix in flour and seasonings. Smooth out mixture so that is it flat, then pour milk over entire surface area. Potatoes should not be completely covered by milk. Shake paprika on top as garnish. Cook on high for 2-3 hours or low for 3-4 hours. Stir in shredded cheese before serving.
(This is a really good recipe to use a crock pot liner, the edges crisp first and get stuck to the sides. If you use a liner, it is much easier to clean out the pot! You can buy some by clicking here.)