Tag: Pot

Crock Pot Scalloped Potatoes | 101 Cooking For Two by Gordon Ramsay


A perfect side-dish or add ham to make the classic scalloped potatoes with ham. Either way, this is great comfort food you can now make in your crock pot.image of Scalloped Potatoes on white plate

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Introduction and My Rating

I love potatoes but make them cheesy, creamy, and tender, then I will follow you home. This recipe is a crock pot adoption of my oven version of scalloped potatoes.

My oven recipe is very good, but it takes me longer to wipe up than I like. I have to pay attention, and it seems to eat up my time when I’m working on other components of the meal. So I don’t do it often.

A crock pot recipe would seem to address some of those issues by time-shifting the work and if possible, simplify even more.

One thing I have against many crock pot recipes is that can of soup. I just don’t like the idea or the taste. So mine is slightly more involved with making an easy roux-based sauce—slightly more work but worth it.

I read many crock pot scalloped potatoes recipes, but there were way too many cans of soup just dumped in lots of crock pots—nothing I would want to eat. A few looked ok, but I liked my oven recipe better. So it was conversion time.

My original recipe was based this on food.com Scalloped Potatoes recipe. It still looked great, just not a crock pot recipe. A change here and a simplification there, and I had what I wanted. I will enjoy them over and over as long as my mandolin holds up.

My Rating

My rating system. Great 5 out of 5


Excellent. My wife is guarding the leftovers.

👨‍🍳Scalloped vs. Au Gratin

I call this scalloped mainly because, in my mind, that is what they are, but other terms apply. So, scalloped is anything baked in a casserole with a sauce with or without the cheese.

Au Gratin means grated and usually refers to cheese. So this recipe could be called Scalloped or Au Gratin or Scalloped Au Gratin.

🥔Potatoes

All potatoes will cook about the same. The main difference will be the thick skin on Russets, and they will have a bit more starch.  So Russets are an excellent choice here and what we usually use.

But other potatoes, like a Yukon Gold, would work great here. I would not use a small potato just because it will cause extra work for no real return.

If you use Russets, they should be peeled due to the tough skin. Thinner skin potatoes can be peeled or unpeeled.

✔️Tips

The Cheese

Most people will use mild or sharp cheddar, but Monterey Jack or Gruyere would be nice also.

The Crock Pot Size

I like to use a large crock pot of 6-quarts or above. This will be a thinner casserole but allow more crispy top and edges. You can fit this in a 4-quart crock pot.

How Long to Cook

This takes about 8 hours on low and 4-5 hours on high. If you use a smaller crock pot or a double recipe, it can take a bit longer to cook.

Also, remember that crock pot varies a lot. Pay attention and cook to the endpoints of temperature and color, especially if you are cooking on high.

The potatoes are done when the edge turns crusty and dark brown – almost burnt. It is not; think of it as a scallop potato version of “burnt ends” from the BBQ joint. You will be tempted to end the cooking early but don’t.

Remember, potatoes are done at 200+°. The texture was great, but it took 8 hours. You may only get to 190° in some crock pots, that is still good.

If your crock pot runs hot, then your edges may burn. So know your pot. But that very dark brown is tasty.

Storage and Reheating

Good refrigerated for 3-4 days and frozen for 3-4 months.

We much prefer this reheated in an oven, but a microwave works well, also.

🐖Adding Ham

You can easily make this Scalloped Potatoes with Ham. Just mix some well-trimmed ham in with the potato slices. Use about 3 cups of diced or sliced ham. That will be about 3/4 to 1 pound of ham. But use more or less for your taste.

📖Potato Recipes

Old Fashion Scalloped Potatoes and Ham

Old Fashion Scalloped Potatoes

Crock Pot Cheesy Potatoes from Real Potatoes

Crispy Parmesan Baked Potatoes

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🖼️Instructions

potatoes with cheese and spices


2 pounds of russet potatoes is about 5-6 medium potatoes.

slicing potatoes with a mandolin


Slice potatoes about 1/8 inch. I recommend a mandolin here. Here is my new Oxy mandolin. It is highly recommended. Let’s be careful and not end up in the ER. Soak the potato slices in cold water until needed and then rinse and pat dry.

making a roux in a pan with a whisk


Start the sauce with 3 tablespoons butter over medium heat. When melted, add 3 tablespoon flour and whisk for a few minutes.

adding milk to pan with a roux and whisk

Add 1 1/2 cup milk. Frequently whisk for a couple of minutes and add 1 teaspoon salt, 1/2 teaspoon pepper, and 1/8 teaspoon cayenne pepper. Bring to a light boil, and this will start to thicken in a few more minutes.

adding cheese to pan with a roux


Remove from heat and add 1 1/2 cup of shredded cheese. I used sharp cheddar. Whisk until smooth.

layering slices of potato into crock pot


Layer half of the potatoes into a large crock pot that has been sprayed with PAM. Put them in individually, so they are not stuck together. Do not just dump them in.

pouring cheese mixture onto the potatoes in a large crock pot

Pour half the cheese sauce over the first half of the potatoes. Add the second half of the potatoes, then the rest of the cheese sauce.

a light sprinkle of paprika on the cheese layer


Now give a light sprinkle of paprika. Cook on low for about 8 hours.

cooked potatoe casserole in crock pot

The edges will appear dark brown, but they are just crispy like the best part of many casseroles. The internal temperature should be 200+° if possible. Some crock pots will only get to 190° which is fine.

large spoon full of browned scallloped potatoes


Be sure to let the casserole rest for 10-15 minutes after cooking to firm up before serving.

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📖 Recipe

image of Scalloped Potatoes on white plate

Crock Pot Scalloped Potatoes

From Dan Mikesell AKA DrDan

A perfect side-dish or add ham to make the classic scalloped potatoes with ham. Either way, this is great comfort food you can now make in your crock pot.

Prep Time 20 mins

Cook Time 8 hrs

Total Time 8 hrs 20 mins

Servings #/Adjust if desired 8

Ingredients

To Make It Scalloped Potatoes with Ham

Recipe Notes

Pro Tips

  1. This needs a 4 quart or bigger crock pot but I suggest a 6 quart to get more crispy edge.
  2. A half recipe works in a 3-quart crock pot.
  3. Use the potatoes you want but Russets are standard and work well but they should be peeled. Other potatoes with thinner skin do not need to be peeled.
  4. Try to use a mandolin to cut the potatoes. It works much better. BUT PLEASE BE SAFE.
  5. Put the potato slices in one at a time to prevent sticking. Also, be sure to soak, rinse, and pat dry the potato slices.
  6. Cheap generic cheese can separate from long cooking. If you have this problem, use a better cheese.
  7. You can add diced or sliced ham with the potatoes. About 3 cups is a good amount but a bit more or less is fine. That is 3/4 to 1 pound.
  8. The endpoint of cooking is the color of the top and edges along with 190+°. but 200+° preferred. That should take about 8 hours on low and about 5 on high.
  9. REMEMBER CROCK POTS VARY A LOT, especially older crock pots. So pay attention to the endpoints. Do not burn the edges, dark brown is good, burnt is not.
  10. If it finishes early, just turn off the crock pot and keep covered. It will stay warm a long time.
  11. Good refrigerated for 3-4 days and in the freezer for 3-4 months. Reheat is nicer in an oven but microwave is OK. Be sure it is thawed if frozen.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 317kcalCarbohydrates : 28gProtein : 10gFat : 19gSaturated Fat : 8gPolyunsaturated Fat : 4gMonounsaturated Fat : 4gCholesterol : 13mgSodium : 552mgPotassium : 624mgFiber : 3gSugar : 3gVitamin A : 250IUVitamin C : 28.1mgCalcium : 70mgIron : 1.3mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Side Dish|Vegetable

Cuisine :American

Editor’s Note: Originally Published January 9, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
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Ham Egg and Cheese Casserole (Insta Pot or Oven!) by Gordon Ramsay

Ham, Egg, and Cheese Casserole (Instant Pot or Oven!)


At the bottom of this post for Ham, Egg and Cheese Casserole are instructions on how to make this in an oven and traditional slow cooker (crock pot) as well. Ham, Egg, and Cheese Casserole (Instant Pot or Oven!)

Hey friends! Today I’m sharing a recipe from my second book, Come Home To Supper (page 155). This is a favorite for a protein rich supper, weekend brunch, or breakfast for a group over the holidays or any celebration – Christmas and Thanksgiving morning will be here before you know it!.

I’m using my Instant Pot for this, however it is a slow cooker or oven recipe as well. Instructions for the different cooking methods are in the printable recipe at the bottom of this post.  I’ve had tons of people ask me for Instant Pot recipes since I first mentioned having one.

Ingredients for Ham, Egg, Cheese Casserole

Ham, Egg, and Cheese Casserole (Instant Pot or Oven!)

You’ll need:

  • Onion*
  • Shredded Cheese
  • Frozen Cubed Hash Browns
  • Chopped ham or meat of your choice
  •  Milk
  • Eggs
  • Salt and Pepper

*You can chop the onions yourself and shred the cheese if you like but I just love buying these frozen chopped onions for a great short cut on the days when I just want to make my life a tiny bit easier. 

Special Note: This recipe is wonderful with crumbled turkey breakfast sausage. I recommend Jenn-O brand because that is our favorite. 

Ham, Egg, and Cheese Casserole (Instant Pot or Oven!)

Ham, Eggs and Cheese Casserole Recipe

  • Layer 1/3 of potatoes, 1/3 of onions, 1/3 of ham, and 1/3 of cheese in your insert. Repeat this two more times until it is all used up.
  • Beat eggs, milk, salt, and pepper together and pour over layers.

Insta Pot Instructions

The instant pot has several settings. As I said before, I’m just tossing all this in and using the slow cooker setting.

I press “Slow Cooker” and then press “Adjust” until it goes to the “less” light on the display screen.

I now have it slow cooking on low. From there I use the plus or minus sign to move the time up to seven hours. If you want to cook this on high, just press “slow cooker” and it is automatically on high. Then adjust your time to anywhere between 3-4 hours.

You could probably adapt this recipe to be a pressure cooked one but I usually reserve pressure cooking in my instant pot for roasts, chickens, stews, dried beans, boiled eggs, and potatoes. 

Ham, Egg, and Cheese Casserole (Instant Pot or Oven!)

Dig in!

Ham, Egg, and Cheese Casserole

Servings: 5 -6 meal sized servings, 8-10 side size servings. All yields are approximate.

Ingredients

  • 32 ounce bag frozen cubed hash browns
  • 1 large onion diced
  • 1-2 cups Cooked and Crumbled Turkey Breakfast Sausage
  • 2 cups shredded cheddar cheese
  • 10-12 large eggs
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  • Spray the insert of a slow cooker, instant pot, or 5 quart dutch oven with nonstick cooking spray. Place 1/3 of hash browns in bottom. Top with 1/3 onions, 1/3 ham, and 1/3 cheese. Repeat two more times.

  • In large mixing bowl, beat together eggs, milk, salt, and pepper until well blended. Pour over ham and potato layers.

  • To make in an oven: Bake, uncovered, at 325 for 90 minutes, or until the eggs are set.

  • To make in a slow cooker: Place crock in slow cooker, cover with lid, and bake on low 7-8 hours or high, 3-4 hours.

  • To make in anInstant Pot: Place insert in Instant Pot. Press “Slow Cooker”, then “Adjust” until the light comes on under “less”, adjust time using plus and minus sign to get it to 7 hours. If you’d like to cook it faster, press “Slow Cooker”, don’t adjust to less, then adjust time to 3-4 hours.

Can this Ham, Egg and Cheese Casserole Be Frozen?

Yep, you can freeze this ham, egg and cheese casserole. Wrap it up tight and freeze it unbaked for close to 3 months (learn how to freeze a casserole the right way!).

To bake, completely thaw in the refrigerator for 24 to 36 hours. Remove from the refrigerator 30 minutes before baking.  And follow the baking instructions as shown above.

See the Instant Pot I have by clicking here.

You might also enjoy these Insta Pot recipes

Low Carb (Keto) Sausage Balls

Beef Barbacoda Tacos

Crock Pot Chicken Tetrazinni

Crock Pot Cashew Chicken 


Yum

Salsa Verde Chicken Chili a la Crock Pot by Gordon Ramsay


Just combine salsa verde, white beans, and chicken in a crock pot for great chicken chili that will be the star of any gathering. A wonderful change of pace chili that is super easy to make.
Close up of a spoonful of Salsa Verde White Chicken Chili

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Introduction and My Rating

The weather is getting colder, and it is time for some great chili. But this super simple crock pot chicken chile is a star year-round, also.

We all love a good bowl of chili, and this one will make you smile. I have many other chili recipes, but this one is special. It has a little heat, a nice sharpness, and great flavor. Add in that it is crockpot easy, this chili is a winner in every way.

Roughly based on my Ultra Simple Crock Pot White Chicken Chili, I pulled the pepper jack cheese, added some green chilis and spices. Of course, I changed the salse from red to green.

My Rating

My rating system. Great 5 out of 5


A nice solid five.

🐓The Chicken

Get your chicken any way you want. Rotisserie chicken is excellent here, but I usually just toss a couple of chicken breast in a 350° oven until done (about 30 minutes, give or take a little). 1 pound will yield about 3 cups.

You need about 3-4 cups for the standard recipe. You can use a bit more or less for your taste.

Raw Chicken Option

The easiest way to use raw chicken is to add the raw chicken with the other ingredients. Cook on low for about 3 hours or high for 1 1/2 hours, then remove and shred. Then place back into the crock pot to finish cooking.

Salsa Verde

Salsa verde is a type of spicy green sauce in Mexican cuisine. It is based on Mexican green tomato or tomatillo and chili pepper. I have never had a good source of tomatilloes, so it is generally not done fresh in my home.

✔️Tips

The Beans

I like to use white beans like great northern or navy beans but you can use the beans of your choice. I now recommend draining and rinsing precooked beans now due to the sodium.

Crock Pot Size

This needs a crock pot of 4 quarts or above as written if you use the full amount of beans and broth. Both are recommended.

Nutrition

This is a high protein and low-fat chili that will fit most diets with under 300 calories per serving.

Sodium

If sodium is a concern for you, skip the added salt is about 140 mg per serving.  Also, drain and rinse your beans will decrease the sodium some. And, of course, low sodium broth.

Storage

Good refrigerated for 3-4 days. Good frozen for 3-4 months.

📖Chicken Chili Recipes

Ultra Simple Crock Pot White Chicken Chili

White Bean Chicken Chili

Low Fat High Taste Crock Pot White Chicken Chili

Crock Pot Southwest Chicken Chili

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🖼️Instructions

shredded chicken with beans and chili makings

Start with 3-4 cups of shredded cooked chicken.

chopped onion on a chipping board

Chop a medium onion.

adding salsa to the crock pot with other ingredients

In a 4 quart or larger crock pot, combine the shredded chicken, the chopped onion, 32-48 oz. of cooked Great Northern or Navy beans drained and rinsed, 16 oz jar premade Salsa Verde, 4.5 oz can chopped chilies, 2 teaspoon cumin, 2 teaspoon chili powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and one or two 14 oz low sodium chicken broth. Mix well.

ladle of chili over the crock pot

Cook on low for 4 hours or 2 hours on high.

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📖 Recipe

Close up of a spoonful of Salsa Verde White Chicken Chili

Salsa Verde Chicken Chili a la Crock Pot

From Dan Mikesell AKA DrDan

Just combine salsa verde, white beans, and chicken in a crock pot for great chicken chili that will be the star of any gathering. A wonderful change of pace chili that is super easy to make.

Prep Time 10 mins

Cook Time 4 hrs

Total Time 4 hrs 10 mins

Servings #/Adjust if desired 8 servings

Ingredients

Instructions 

  • Start with 3-4 cups of shredded cooked chicken.

  • Chop a medium onion.

  • In a large crock pot, combine the shredded chicken, the chopped onion, 32-48 oz. of cooked Great Northern or other beans drained and rinsed, 16 oz jar pre-made Salsa Verde, 4.5 oz can chopped chilies, 2 teaspoon cumin, 2 teaspoon chili powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and one or two 14 oz. cans low sodium chicken broth. Mix well.

  • Cook on low for 4 hours or high for 2 hours.

Recipe Notes

Pro Tips

  1. The crock pot size is 4 quarts or above as written if you use the full amount of beans and broth. Both are recommended.
  2. Easy to cut in half and you can use a smaller crock pot.
  3. Most people will want 48 oz of beans and 28 oz of chicken broth but you can adjust to your taste. Also, a bit more or less chicken is fine.
  4. Use the beans you prefer.
  5. 1 pound of raw chicken will make about 3 cups of shredded chicken.
  6. You can use raw chicken. Add the raw chicken breasts with all the other ingredients. Cook in high for 1 1/2 to 2 hours then remove and shred. Then add back to finish cooking.
  7. This is high protein and low fat, so is an excellent fit for those diets.
  8. Skip the salt and the sodium is 140 lower.
  9. The serving size about 1 1/2 cup serving size. It varies a bit by the options you use.
  10. Good refrigerated for 3-4 days. Good frozen for 3-4 months.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 250kcalCarbohydrates : 28gProtein : 22gFat : 5gSaturated Fat : 1gCholesterol : 39mgSodium : 619mgPotassium : 618mgFiber : 9gSugar : 7gVitamin A : 558IUVitamin C : 4mgCalcium : 48mgIron : 3mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Main Course

Cuisine :American

Editors Note: Originally Published October 30, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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