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4 Med-large potatoes
1 Onion - peeled and chopped
1 tbsp. butter
4 slices of bacon
4 oz. Cheddar Cheese
Fry or cook bacon in Microwave. Slice potatoes, Chop Onions, grate cheese.
Layer Potatoes, Butter, Onion, Bacon, Cheese. Only layer this 2 times.
Cook in slow cooker on High 8-10 hours.
I used 2 cups of grated cheddar cheese because that's what was in the freezer. I fried the bacon. I added more margarine that was called for.
Other than making the slight changes already listed, I followed the recipe exactly as shown, up to the point of cooking on high for 8 to 10 hours. I thought that this was kind of excessive for sliced potatoes, and I cooked them on low for 9 hours.
The potatoes were 'firm' above the fluid line and 'perfect' below the fluid line. Either way, I think the eight on high is excessive.
As for the potatoes, they virtually disappeared regardless of where they were cooked in the pot.
We had some pretty large servings, so got maybe three large servings, four smaller servings from the pot.
I served the potatoes as a side to scrambled eggs, toast and blackberry jam.
I'd make these again with some experimentation on the timing.
Some general comments about this recipe:
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