If you're anything like me, you utilize your slow cooker year-round. In the cooler months, there's nothing more comforting than knowing a from-scratch meal is cooking away in the slow cooker. And, it helps busy parents get a good meal on the table on hectic days. During the warmer months, it's just so dang lovely to not have to heat up the house by turning on the oven. But, sometimes it's hard to find the time to do all the prep needed for slow cooker recipes in the morning before heading out for a busy day.
I've been working on a scalloped potatoes recipe for the slow cooker that is quick to get going in the morning and one that requires little work. My first suggestion to make the morning work a breeze when making this dish is to peel and slice all of your potatoes the evening before. I keep them submerged in water in a large bowl in the fridge overnight. Secondly, I cook off the bacon the evening before, allow it to cool and store it in the fridge, as well.
Come morning, I just drain off the water from the potatoes, warm up the milk and combine everything together in the slow cooker. I'm in and out of the kitchen in no time.
The result is pure classic scalloped potatoes heaven. The bacon is added to the top toward the end of cooking, so it stays nice and crisp. It's utter comfort food with minimal work in the morning.
Yields 6 - 8 servings.
3 pounds potatoes, peeled and thinly sliced
4 tablespoons flour
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 cup cubed butter
1 onion, peeled and sliced thin (optional)
1/2 pound bacon, cooked and crumbled/chopped
3 cups milk, warmed
NOTE: A little shredded cheddar cheese is a great addition to this dish. You can mix some into the scalloped potatoes if desired. Also, you could easily play around with this recipe by adding in herbs or spices per your preference, but following the recipe as it is written is amazing all on its own.
Toss the potatoes slices in a large bowl with the flour until well-coated.
Layer half of the sliced potatoes and half of the sliced onions into the bottom of a greased slow cooker. Sprinkle on half of the salt, half of the pepper and half of the butter cubes. Repeat with the remaining potatoes, onions, salt, pepper and butter.
Pour the milk over the top layer. Give the slow cooker a little wiggle to allow the milk to seep through the layers.
Lid and cook on HIGH for 8 - 9 hours. During the last thirty minutes or so of cooking, give everything a gentle stir and sprinkle on the cooked, crumbled bacon.
NOTE: Yes, I set the slow cooker to high - even for this long of a cooking time - because I find that the potatoes don't thicken up as well on a low setting. It may sound like too long of a cooking time on high, but it always works for me.