Slow Cooker Pommes Anna Style Casserole

  Serving a crowd for the Holidays? Then this recipe might be for you. The Better Homes and Gardens Holiday Recipes 2011 has another recipe we will eat often. I do feel that their recipes are well researched and I rarely have problems with any of their recipes. 

  I fixed it for supper tonight to see how we liked it. I don’t own a slow cooker and had to borrow one from my daughter. The premise behind this recipe is that you free up oven space and can serve them from the slow cooker or dish them up. If you are doing a buffet line, these would be great to keep warm and it makes a fair size amount.

  That said, I felt that in the slow cooker I used, and I would think in most that the time is about an hour to long. I would certainly cut a half hour from the time given. They were an excellent flavor and though I used russets instead of Yukon Gold potatoes, either would work. I did add some French thyme for an extra flavor boost. Go careful when adding dry herbs, tasting after they have cooked awhile and adding more than if you would like. 

Before cooking, ready to go

Slow Cooker Pommes Anna Style Casserole

Prep: 25 minutes   Cook: 5 hours  (4 to 4 ½ would be better)

3 pounds Yukon Gold Potatoes

1 teaspoon salt

⅛ teaspoon black pepper

¾ cup green onion or shallots chopped

6 slices bacon, crisp-cooked and crumbled

3 cloves minced garlic  (less if you are not a fan of garlic)

⅔ cup melted butter

½ teaspoon dried thyme (opt.)

  Scrub or peel potatoes. Using a mandoline, slice potatoes about ⅛ inch thick. Layer half the potatoes in the bottom of a 3 ½ to 4 quart slow cooker. Sprinkle with half of the chopped green onions. Sprinkle with half of the salt and pepper, half of the bacon and half of the garlic. Repeat layers. Drizzle the melted butter over all.

  Cover and cook on low heat setting for 5 hours (check at 4 hours) or until potatoes are tender when pierced with a fork. Loosen edges with a spatula. Garnish with sliced green onions. 

Makes 12 servings

  Per Serving: 203 cal. 12 g fat, 32 mg chol., 334 mg sodium, 21 g carb., 3 g fiber, 4 g protein