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Thursday, February 23, 2017

Klunker's slow cooker potatoes

Klunker's slow cooker potatoes

I am always on the lookout for new potato recipes and ideas.  I love them, and I love how many things you can do with them.  If you look at it close, they are almost like tofu (settle down) in that they are a canvas that you can add lots of different flavors, and it absorbs it and becomes even more amazing.
I grew up in a German household, and so the mighty potato was a staple.  We ate potatoes all the time.  Mashed, fried, baked.......It was cheap and easy to feed a big family.  So, even after all these years, I want them......I almost need them.  

Sometimes I want to make something that I can do first thing in the morning, and they are ready when I get home.  Or, put in when I go to bed, and by morning, a meal to eat or pack.
I love my Instant Pot, but I also love my slow cooker.  They both play a major roll in my house.  This recipe can be made in the IP, just use the slow cooker feature.
OK, too much talking, lets get into the recipe.


Ingredients:

8 medium yukon gold potatoes, washed good
4 cups mushrooms
1 large onion, peeled and cut in half
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. salt and pepper
(included in the picture is my onion jam, I put that on top of the last layer.  It is not part of the recipe though.  The recipe can be found here)
You will also need a mandolin, food processor with a slicing blade, or sharp knife and your slow cooker


You will need to do a little prep work here.  You need to wash/clean your potatoes, mushrooms, and peel your onion.  You will cut the onion in half, and then place on your mandolin or food processor with the slicing blade attached.
After slicing, place in a bowl.  Do the same for the mushrooms.  I sliced the potatoes on the mandolin, mainly because I can adjust the thickness.




After you have gotten everything sliced, combine the spices (oregano, garlic powder, and salt/pepper)


Now the fun part.  Layering.  Start by putting a scant layer of onions and mushrooms on the bottom of the slow cooker.


Add a layer of potatoes


Sprinkle with some of the seasoning mix.  (make sure to cover all the pieces)


Now, add onions and mushrooms on top of the potatoes, another layer of potatoes, spices, repeat.  You want to end with a layer of potatoes and seasoning. (this is the layer I put the onion jam on) You could also put sauteed onions or garlic on top too.


Now place the lid on, and turn it on to low for 8 hours.  You can do this on high for 5 hours also.  ***just a side note***  When using a slow cooker, never take the top off while cooking.  Otherwise you are starting from square one.  Just let it do its magic.  You can also cook on low for 4 hours and high for 2 hours.
The mushrooms and onions make a gravy, and it adds to the great flavor.
When your time is up (well, not you, but your potatoes) serve.  



You can sprinkle fresh herbs over the top if you like.  Also, you may want more salt and pepper, or a squirt of sriracha. 


Most of all, enjoy.  It makes a good portion.  I will get 4 meals out of this. 
Please let me know if you try this, and if you liked it.  Also, I am always open to suggestions, so please feel free to share. 


6 comments:

  1. Can this be done in the ipot.....potinpot method?

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  2. LOL... when I got Instant Pot #1 I deleted the crock pot from the kitchen... after all- the IP is a slow cooker. I then at my husbands best suggestion ever got Instant Pot #2....

    Have you ever used the IP as a slow cooker??? If I do this it will be in the IP as that is all that I have- ROFLOL- but all I use is Saute and Manual... So curious- do you use the Slow Cooker function on your IP???

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  3. Only 1 time. It worksd great, but still sas faster than my slow cooker. So i would check after 4 hours. :)

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  4. I slow cooked this in the IP last night. Very tasty. I may have sliced the spuds too thin with my mandolin,or 4 hours was too long. Everything but the mushrooms sort of melted. I think I'll try baking in a shallow gratin casserole, and add nooch to the layers. I loved the flavor!

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  5. I finally did it in the Instant Pot!! Weirded me out to put the top on & leave the vent open!!
    I set it on Slow Cook/Medium/5 hrs.
    INREDIBLE!!! We had a salad, potatoes & fresh bread for dinner. The leftovers heated up beautifully and were delicious for lunch 2 days later. Amazing to me that there was no hint smell wise of what was cooking until the top was removed... then the house smelled tantalizing. I was so intimidated by trying the slow cook feature- not knowing which to use- high med or low to cook OR how long. I loved the "roasted" texture & may put carrots in with it next time... Astounding the spicy peppery taste with just the 1/2 tsp pepper- the perfect heat... As I dished it up I said "this is Klunker's recipe- it's got to be good"- thank you & know that your recipes are the "gold standard" in our kitchen.... I did the onions with the 2mm slicing disk & the potatoes with the 4mm disk in the Cuisinart- also a first time for me- I was shocked at how fast- literally the blink of an eye to have the slicing done!!! Also- the pot was so easy to clean!! A great learning experience.

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