CrockPot Horseradish Scalloped Potatoes
Day 355.
This has cream in it. mmm. It's okay, though. You've got 12 days until your diet begins. These potatoes pair wonderfully with roast beef.
and pancakes and coffee.
The Ingredients.
3 pound red potatoes, washed and sliced (no need to peel, yay!)
2 cups heavy cream
3 tablespoons prepared horseradish (not the cream kind, the regular; I went with extra hot)
1/4 tsp nutmeg
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup shredded Parmesan cheese, optional
The Directions.
I used a 4 quart crockpot. Scrub your potatoes well and cut into 1/4-inch slices. Layer into a crockpot you've sprayed with cooking spray. In a mixing bowl, combine the heavy cream, horseradish, nutmeg, salt, and pepper. Pour over the top of the potatoes. Stir.
Cover and cook on low for 6-8 hours, high for 4 hours, or until potatoes are fork tender. I cooked ours on high for 2 hours, then low for another 4. Garnish with shredded Parmesan.
The Verdict.
Delicious. The kids each had two bowls. The horseradish provides a bit of a fun flavor that is not spicy as much as it is different and interesting. The kids didn't think it was spicy, just tasty. These are heavy---I'd say that this could serve 6 grownups as a side dish, yet Adam and I ate them as a main course.
we're going for a run today.
I LOVE Horseradish so I am definitely going to have to try these!
ReplyDeleteWhat would you use if you didn't like horseradish? I love scalloped potatoes and I am always looking for different ways of making them.
ReplyDeleteWow...horseradish scalloped potatoes...with roast beef?! Seriously that sounds SO good.
ReplyDeleteAre you supposed to add the horseradish when you add the cream, nutmeg, etc?
I love a recipe that is different. This sounds great; a twist on the norm. Thanks!
ReplyDeleteThese are going to be my offering for Christmas dinner!
ReplyDeleteSo simple. :o)
I've never seen this blog before. My crock pot is my saving grace... so I'll be back.
ReplyDeleteI keep a foodie blog too. It's brand new.
http://mamaeatsherpeas.blogspot.com
Oh, WOW. Those look so tasty - I wish I had seen this before I went shopping (just got home). We're having roast beef for our "Christmas Eve" dinner tonight (my kids go to their father's on actual Christmas this year).
ReplyDeleteoh my gosh! you are almost done!
ReplyDeletei sort of searched your blog but do you have a crockpot recommendation? i have one that is sufficient but want one for christmas. thanks for your help.
ReplyDeleteHey, guess what? Cream isn't a bad guy - real cream can stay after the diet starts. It's a HEALTHY, natural fat, which is needed for our bodies to be well, and it doesn't make you fat! America has been on a low-fat diet for 30 years but we're fatter and sicker than ever.
ReplyDeleteCan't wait to try this recipe. :)
Kelly
Do you have any plans to publish your year of crockpotting? The Celiac world could use an easy cookbook that doesn't start every recipe with a 4 or 5 flour blend.
ReplyDeleteI have been reading your blog since March or April and love it. I've tried many of your recipes and told many people about this. I am sorry that your year is coming to an end, but maybe you're not.
ReplyDeleteJust wanted to let you know how much I've enjoyed it.
This looks really good! I'm going to try this in place of my 'regular' scalloped potatoes and ham crockpot dish next week. Only I will add in ham slices to your recipe. :) My husband loves horseradish sauce (in very small quantities - he has very, VERY mild palate) so I think he will enjoy this. :)
ReplyDeleteI am off to prepare these for my Christmas buffet
ReplyDeleteMade if last night. It was a hit!
ReplyDeletedo they have to be red potatoes? I want to try these, but I only have the all purpose kind...??
ReplyDeleteHi Irene!
ReplyDeleteGo ahead and use the regular kind. You might want to skin them, though---the skin tends to fall off during slow cooking.
xox
steph
I made these for Christmas dinner and they were a big hit! I can't wait for another occasion to make them.
ReplyDeleteOMG!!! I cannot believe how delicious these potatoes are. I made them today, and could not stop eating them....Thank you!
ReplyDeleteMade these last night and they were delicious!!! Cooked up wonderfully in my 4-quart, on low for 8.5 hours. I added cheddar cheese to melt on top for the last half hour. Hubby said "they're okay" - but I thought they were fantastic.
ReplyDeleteThe horseradish flavour was very very mild. Some people probably wouldn't even notice it unless they were told. It was a lovely flavour in the background - definitely no heat.
Next time: I'm going to do layers of onion in between the potatoes... and probably cheddar cheese layers too (like the scallop potatoes my mom makes). I'm also going to add more horseradish. Mmmm.