Fix-It and Forget-It Christmas Cookbook (112 page)

Lotsa Scalloped Potatoes

Fannie Miller

Hutchinson, KS

Makes 20-25 servings

Prep. Time: 25 minutes

Cooking Time: 2-3 hours

Ideal slow cooker size: 6-qt. or 2 4-qt. cookers

5 lbs. potatoes, cooked
*
and sliced

2 lbs. cooked ham, cubed

half a stick (4 Tbsp.) butter

½ cup flour

2 cups cream,
or
milk

¼ lb. mild cheese, your favorite, shredded

1½ tsp. salt

¼-½ tsp. pepper

1. Place layers of sliced potatoes and ham in very large, or two smaller, slow cooker(s).

2. Melt butter in saucepan on stove. Stir in flour. Gradually add milk to make a white sauce, stirring constantly until smooth and thickened.

3. Stir cheese, salt, and pepper into white sauce.

4. Continue stirring until cheese is melted. Pour over potatoes and ham.

5. Cover. Cook on Low 2-3 hours.

Tip:

A great way to free up oven space.

*
To prepare cooked potatoes for Step 1, peel them if you wish. Place whole potatoes, peeled or unpeeled, in stockpot. Add at least an inch of water to stockpot. Cover. Cook on stovetop over medium heat until soft.

Check frequently to make sure potatoes aren’t cooking dry. Add more water if needed.

Allow potatoes to cool enough to handle. Then slice thin, using a knife or mandolin.

Proceed with Step 1 above.

My extended family usually meets at our home for a Christmas season gathering. Now, instead of preparing a lot of food, we provide hot sandwiches, and guests bring either a salad or a dessert. The 40-50 guests enjoy the more relaxed atmosphere, and the pressure to prepare many dishes is taken off the host and guests alike.

Sharon Miller, Holmesville, OH

Company Potatoes

Deborah Swartz

Grottoes, VA

Julia A. Fisher

New Carlisle, OH

Makes 6-8 servings

Prep. Time: 20 minutes

Cooking Time: 4 hours

Ideal slow cooker size: 3½- to 4-qt.

6 medium-sized potatoes, cooked,
*
cooled, and shredded

2 cups shredded cheddar cheese

⅓ cup finely chopped onions

half a stick (4 Tbsp.) butter, melted

1 tsp. salt

¼ tsp. pepper

1½-2 cups sour cream

butter

1. Combine potatoes, cheese, onions, melted butter, salt, pepper, and sour cream in slow cooker. Dot with butter.

2. Cover. Cook on Low 4 hours.

*
To prepare cooked potatoes for Step 1, first peel potatoes. Place whole potatoes in stockpot. Add at least an inch of water to stockpot. Cover. Cook on stovetop over medium heat until soft.

Check frequently to make sure potatoes aren’t cooking dry. Add water if needed.

Cool potatoes to room temperature. Then refrigerate 4-8 hours, or until thoroughly chilled. Shred into slow cooker.

Continue with Step 1 above.

Variations:

1. Use garlic salt instead of regular salt.

2. Add ½ tsp. chopped parsley to Step 1.

3. Use 1 cup milk and 1 cup sour cream instead of 1½-2 cups sour cream.

Kim Stoltzfus

New Holland, PA

Cheese Potatoes

Joyce Shackelford
, Green Bay, WI

Makes 10 servings

Prep. Time: 10-15 minutes • Cooking Time: 8¼ hours

Ideal slow cooker size: 5-qt.

6 potatoes, peeled and cut into ¼” strips

2 cups sharp cheddar cheese, shredded

10¾-oz. can cream of chicken soup

1 small onion, chopped

half a stick (4 Tbsp.) butter, melted

1 tsp. salt

1 tsp. pepper

1 cup sour cream

2 cups seasoned stuffing cubes

3 Tbsp. butter, melted

1. Toss together potatoes and cheese in slow cooker.

2. In a bowl, combine soup, onion, 4 Tbsp. melted butter, salt, and pepper. Pour over potatoes. Mix together gently.

3. Cover. Cook on Low 8 hours.

4. Stir in sour cream. Cover and heat 10 more minutes.

5. Meanwhile, toss together stuffing cubes and 3 Tbsp. butter in bowl. Sprinkle over potatoes just before serving.

Christmas Potatoes with Cheese

Jean Turner

Williams Lake, B.C.

Makes 6 servings

Prep. Time: 30 minutes

Cooking Time: 3-7 hours

Ideal slow cooker size: 2½-qt.

5 Tbsp. butter,
divided

2 Tbsp. flour

½ tsp. dry mustard

½ tsp. Worcestershire sauce

1½ tsp. salt

⅛ tsp. pepper

3 cups milk

1 cup shredded Swiss cheese

6 medium potatoes, peeled and thinly sliced (6 cups)

4-oz. jar sliced pimento, chopped and drained

¼ cup finely chopped onion

1½ cups soft bread crumbs

1. Melt 3 Tbsp. butter in saucepan. Blend in flour, mustard, Worcestershire sauce, salt, pepper, and milk. Cook and stir until thickened and bubbly. (I do this in the microwave.)

2. Add cheese. Stir to melt.

3. Place potatoes, pimento, and onion in slow cooker. Stir in cheesy sauce and blend well.

4. Cover. Cook on Low 5½-6½ hours or on High 2½-3½ hours, or until potatoes are as soft as you wish.

5. Melt remaining butter in saucepan. Toss with bread crumbs. Sprinkle over potatoes. Cook 30 minutes more, uncovered.

Creamy Potatoes

Lena Sheafer

Port Matilda, PA

Gloria Julien

Gladstone, MI

Jena Hammond

Traverse City, MI

Makes 8-10 servings

Prep. Time: 20-30 minutes

Cooking Time: 4-5 hours

Ideal slow cooker size: 5-qt.

2 lbs. frozen cubed hash browns, thawed,
or
parboiled
*
fresh potato cubes

2 cups sharp cheddar,
or
mozzarella, cheese, shredded

2 cups sour cream

10¾-oz. can cream of celery soup

10¾-oz. can cream of chicken soup

1 large onion, chopped

half a stick (4 Tbsp.) butter, melted

¼ tsp. pepper

1 lb. cooked ham,
or
crispy bacon pieces,
or
other cooked meat, cut up