Corn Scalloped Potatoes are a side dish that I have been making for my family for many, many years. It is something which we all love and since living on my own it is something I don't make near often enough. I like to have someone to share it with if I do make it, although I am not opposed to eating the leftovers fried up in a skillet in butter. (I know naughty!)
Layers of tender potato and onions, with cheese and a creamy corn sauce and topped with a crispy crumb topping. What's not to love about a side dish like this!! Its fabulous!
I don't know why I never thought of cooking it in the crockpot/slow cooker before now! It never dawned on me that it would be possible, but it absolutely is and its absolutely delicious!
I stumbled onto a recipe for Slow Cooker Cheesy Scalloped Potatoes on Damned Delicious and I thought to myself, Hey! I bet I could make corn scallop in the same way! And so I did. It turned out excellent!!!
My mother used to make corn scallop (as she called it) for us when we were children, and it is a dish that I grew up loving. I also made it for my own children. Sometimes I will add scraps of leftover ham or bacon to it, which is absolutely delicious as well.
I really hope you will give this crockpot/slow-cooker version a go and that you like it as much as I did! I may never do it in the oven again! This was a lot less messy, and much easier to throw together!
WHAT YOU NEED TO MAKE CROCKPOT CORN SCALLOPED POTATOES
Just a few simple ingredients. There is nothing at all complicated about this dish!
- 1 tin (16-ounces/450g) creamed corn
- 1/2 cup (120ml) heavy cream)
- 1 small onion, peeled and thinly sliced
- 2 russet baking potatoes (1 pound/450g), peeled and thinly sliced (1/8 inch thick)
- salt and black pepper to taste
- 1 cup (83g) grated cheddar cheese
- 1 TBS butter
- 1 sleeve of saltine crackers, crushed (6 double crackers)
- 2 TBS crispy fried onions (French's or Durkees)
When I first moved over to the U.K. you could not get creamed corn anywhere. It was starting to be available about a year or so before I moved back to Canada. You can find it in the vegetable section of the grocery store.
You could substitute undiluted evaporated milk for the heavy cream if you wish, and you can use any potato. I used russet because that is what I had. Do make sure to cut them thin so that they cook in the allotted time.
I used a dyed orange cheddar for color. You can use more if you wish, or even another kind of cheese. Gruyere would be lovely.
Saltine crackers are like Italian crackers that you can buy in the U.K. The crispy onions can be found in the salad dressing section of the shops as they are a popular salad topping.
HOW TO MAKE CROCKPOT CORN SCALLOPED POTATOES
This is such an easy recipe to throw together. Perfect for busy days when you don't know if you are coming or going. Let the crockpot do all the work!
Spray a 2 QT/2-liter crockpot with cooking spray.Whisk the creamed corn and cream together. Put about 1/4 of it in the bottom of the crock pot.Layer in 1/3 of the potatoes, overlapping them slightly. Season lightly with salt and black pepper to taste. Pour 1/4 more of the cream corn mixture over top. Top with 1/2 of the onion and 1/3 of the cheese.
Repeat layers twice more, ending with the cheese.
Cover and cook on high for 4 to 5 hours, until the potatoes are tender, and the tip of a sharp knife inserts easily. Remove the lid and let rest for 15 minutes.
To make the optional topping, melt the butter in a skillet add the cracker crumbs and crispy onions. Cook and stir until the crackers are lightly browned. Sprinkle over top of the finished potatoes and serve immediately.
I was very pleased with how this turned out. It smelled gorgeous when I came home from church, and I could hardly wait to dig in. I restrained myself long enough to make a crispy topping to sprinkle over top, which only took a few minutes. Buttery crisp cracker crumbs and toasty French fried crispy onions.
I declared this perfect! An excellent and tasty side dish that would work very well next to just about any main. Hotdogs, ham, chicken, beef, pork chops, etc. You decide! If you had leftover ham you could even layer some of it into the crockpot with the potatoes.
Now that would be grand!
These next few weeks are bound to be busy for all of us with the holidays looming in the not-too-distant future. Here are a few more crockpot/slow cooker dishes that might also come in handy!
EASY CROCKPOT HAM & BEAN SOUP - If you have never made a ham and bean soup in the crockpot, isn't it time you did? You won't regret making this delicious and hearty soup! This is the ultimate set-and-forget meal that you can throw together in the morning and then enjoy for a simple supper with some crusty bread and maybe a salad on the side.
EASY FRENCH DIP SANDWICHES - Super EASY French Dip Sandwiches (aka Beef Dips)...with only 5 ingredients for the beef! These sandwiches include strips of tender beef stewed in an au jus gravy sauce, topped with melted provolone cheese...all on a toasted hoagie roll. Everyone loves these. All you need are some potato chips on the side and nobody will be complaining!
Yield: 4 servingsAuthor: Marie Rayner
Crockpot Corn Scalloped Potatoes
Prep time: 20 MinCook time: 5 HourTotal time: 5 H & 20 MRich, cheesy and delicious. Let the crockpot do all the work! This makes a fabulous side dish for just about anything!Ingredients
- 1 tin (16-ounces/450g) creamed corn
- 1/2 cup (120ml) heavy cream)
- 1 small onion, peeled and thinly sliced
- 2 russet baking potatoes (1 pound/450g), peeled and thinly sliced (1/8 inch thick)
- salt and black pepper to taste
- 1 cup (83g) grated cheddar cheese
- 1 TBS butter
- 1 sleeve of saltine crackers, crushed (6 double crackers)
- 2 TBS crispy fried onions (French's or Durkees)
Instructions
- Spray a 2 QT/2-liter crockpot with cooking spray.
- Whisk the creamed corn and cream together. Put about 1/4 of it in the bottom of the crock pot.
- Layer in 1/3 of the potatoes, overlapping them slightly. Season lightly with salt and black pepper to taste. Pour 1/4 more of the cream corn mixture over top. Top with 1/2 of the onion and 1/3 of the cheese.
- Repeat layers twice more, ending with the cheese.
- Cover and cook on high for 4 to 5 hours, until the potatoes are tender and the tip of a sharp knife inserts easily. Remove the lid and let rest for 15 minutes.
- To make the optional topping, melt the butter in a skillet add the cracker crumbs and crispy onions. Cook and stir until the crackers are lightly browned. Sprinkle over top of the finished potatoes and serve immediately.
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