This week for my Martha Stewart Cooking Challenge we are making Martha Stewart’s Slow Cooker Scalloped Potatoes.
Want to know something about me? I love potatoes. I love them baked, fried, mashed, roasted, scalloped, and more.
I love potatoes just about anyone way you serve them.
I think this probably has to do with me growing up in the Pacific Northwest. Did you know that Idaho and Washington grow the most potatoes of any of the states?
I grew up in Oregon, which borders both those states. That means I pretty much grew up in or at least near potato country. And since I grew up near potato country I grew up eating a lot of potatoes.
Martha Stewart’s Scalloped Potatoes
Not everyone in my family loves scalloped potatoes as much as I do, so I don’t make them often.
When I saw Martha Stewart’s Slow Cooker Scalloped Potato recipe in her Slow Cooker cookbook though I knew that I had to try them.
One of the ingredients that caught my attention in the recipe was Gruyere cheese. The Gruyere cheese is one of the reasons we love Martha Stewart’s Slow Cooker Macaroni and Cheese, so I was excited to try it in scalloped potatoes.
What I Changed
I pretty much made this recipe as directed. But I did not have fresh thyme so I left that out.
I also had trouble getting my potatoes paper-thin as Martha says to do. I am not the most patient person when it comes to slicing potatoes. I should have used my food processor, but I didn’t.
What I Will Change Next Time
Overall I loved these potatoes, but I will make one change next time I make them.
Martha Stewart’s recipe for Slow Cooker Scalloped potatoes calls for one kind of cheese. It is Gruyere cheese.
I thought it gave it great flavor, but it was a little strong. I also thought that it needed a little more cheese flavor.
Next time I make them I will reduce the Gruyere cheese and add some sharp cheddar or white cheddar. I think another flavor of cheese will add an extra depth of flavor that will make them even better.
My potatoes also got done quite a bit before the recommended cooking time in the recipe. I think this will just vary depending on your slow cooker though.
Ingredients
- butter
- onion
- salt
- pepper
- garlic
- flour or Gluten Free Flour Blend like Bob’s Red Mill 1 to 1 Gluten Free Blend
- half and half
- ground mustard – like the dry mustard
- cayenne or red pepper
- Gruyere cheese
- sharp cheddar or whit cheddar ( for extra cheese flavor )
- Yukon gold potatoes
Martha Stewart's Slow Cooker Scalloped Potatoes
Martha Stewart's Slow Cooker Scalloped potatoes are and easy and delicious slow cooked side dish.
Ingredients
- 3 tablespoons butter
- 1 onion, chopped
- salt
- pepper
- 1 clove garlic, minced
- 1/4 cup all purpose flour or Gluten Free Flour Blend like Bob's Red Mill 1 to 1 Gluten Free Blend
- 1 1/2 cups half and half
- 1 teaspoon ground mustard - like the dry mustard
- pinch of cayenne or red pepper
- 4 ounces of Gruyere cheese grated
- 4 ounces sharp cheddar or white cheddar, grated
- 8 Yukon gold potatoes, peeled and sliced thinly
Instructions
- Butter or grease the inside of a 5 or 6 qt slow cooker.
- In a sauce pan melt butter.
- Add onion and saute over medium heat until onion is tender.
- Season with a little salt.
- Add garlic and cook 1 minute.
- Add flour and cook stirring constantly for 1 to 2 minutes.
- Gradually whisk in half and half.
- Stir or whisk until sauce comes to a boil and thickens. This will take a few minutes.
- Add ground mustard, about 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper.
- Add 1 cup cheese and whisk until melted and combined.
- Season potatoes with a little salt and pepper.
- Layer half of the potatoes in the bottom of the slow cooker.
- Pour half of the cheese sauce over the potatoes.
- Place remaining potatoes on top of cheese sauce.
- Pour remaining cheese sauce on top.
- Sprinkle with remaining cheese.
- Cook on low for 5-6 hours or on high for 3 - 3 1/2 hours. Time may vary depending on the slow cooker.
- Remove lid and let rest for about 15 minutes before serving.
Notes
The original recipe called for 8 ounces of Gruyere cheese. We thought it needed more cheese flavor so we use 4 ounces Gruyere and 4 ounces of white or sharp cheddar. You can do either.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 437Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 60mgSodium: 365mgCarbohydrates: 49gFiber: 4gSugar: 5gProtein: 16g
Nutritional values are approximate and aren't always accurate.
Want to make this the day before and reheat at my daughters the next day. Is this possible? Please help.
I have not tried that. I have eaten them leftover, but I am not sure how they will be if you reheat the whole thing. I think it will work, but since I have not tried it.
Sauce is so thick. Thinned it out a bit more. Making for dinner tonight. Hope it works out!
Why is this recipe not on Martha Stewart’s web site?
Could you prepare everything the day before in the crockpot insert and then cook the day of?
I have not tried that so I am not sure if it would change the texture or not.
I made a slow cooked scalloped potatoes recipe several years ago. The potatoes turned brown. They looked very unappetizing, but tasted great. I would think your potatoes would be brown before you even started cooking.
Look for Cheddar Gruyère cheese at your local cheese shop. Trader Joe’s usually sells it. That will give you the taste you’re looking for. I buy it for grilled cheese sandwiches!
How many people will this serve?
Eight servings or about that depending on what you are serving it with.
8 Yukon Gold potatoes? What size? How much does that weigh?
We love scallop potatoes so I’d like to try your recipe but I get really het-up when someone says x potatoes, y onions etc
I think because it’s eight servings, hence 8 potatoes. Use your best judgment.
Comparing it with the recipe Martha Stewart originally published, that would be 3 lbs.