Set It and Forget it: Masterful Potatoes

 Set it and forget it masterfull potatoes, however you want to label this dish does not alter how simple it is to prepare, how easy it is on the budget, and of course how absolutely delicious it is to eat for the whole family.

Indulge in a comforting bowl of, of creamy, cheesy bliss with our tantalizing slow cooker recipe for cheesy potatoes. This crowd pleasing dish takes the famous comfort food to new heights of flavor and convenience.

Picture tender thick slices of potatoes bathed in a velvety cheese sauce, infused with aromatic seasonings, infused with aromatic seasonings, and cooked to perfection in the cozy embrace of your slow cooker.

Whether you are hosting a family gathering, potluck, or simply want to treat yourself to a hearty side dish, these cheesy potatoes will leave everyone asking for seconds.

So... dust off that crockpot, gather your ingredients and get ready to savor every mouthful of this set it and forget it masterful potato crockpot dish. 

Let the slow cooker work its magic as you sit back and relax, and anticipate the ultimate comfort food experience that awaits.

Get ready to dive into potato paradise!

• Cooking spray.
• 2lbs baby potatoes, halved and quartered if large.
• 3 cups shredded cheddar.
• 2 cloves of garlic, thinly slices
• 8 slices of bacon cooked.
• ¼ of a cup of sliced spring onions (add a bit more for garnish)
• 1 Tbsp Paprika
• Sea salt and freshly ground black pepper to taste.
• Sour cream for drizzling on top just before serving.

• Line your slow cooker with foil and spray with cooking spray.
• Add ½ the amount of potatoes.
• 1 cup of cheese.
• ½ the garlic.
• ½ the cooked bacon.
• ½ the spring onions.
• ½ the paprika.
• Season with salt and pepper.

Repeat

• Cover and cook on high until potatoes are tender (5 to 6 hours).
• The bigger the potatoes, the longer they'll need.

Plating

• About 20 - 30 minutes before serving, top with remaining cheese.
• This is your moment to make the dish look "pretty".
• Garnish with the rest of the spring onions.
• Drizzle with sour cream just before serving.
• You can serve this potato dish as a side dish for most meals, like barbeque as we said in the beginning, fish dishes, cold meats the choice is yours!

In conclusion, these set it and forget it masterful potatoes are a game changer for all potato lovers out there.

The rich and creamy sauce combined with perfectly cooked potatoes creates a symphony of flavors that will have your tastebuds dancing with joy.

Whether you are enjoying them as a side dish or a serving them as a star of the meal, these cheesy potatoes are guaranteed to become a family favorite.

And the best part......?  The slow cooker does all the hard work for you, allowing you to sit back and relax, and enjoy the anticipation of a dish that is both comforting and delicious.

So say goodbye to bland and boring potatoes and say hello to a new level of cheesy bliss.

Get ready to impress your loved ones with this effortless culinary delight.

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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