I think we can all agree that cheese plus potatoes equals deliciousness. Whether you’re enjoying potatoes au gratin or a piled-high plate of poutine, having a little cheese with your potatoes is always a good idea.
The holidays are no exception. If you want another potato-centric side for your Turkey Day spread, plug in your Hamilton Beach slow cooker and make cheesy scalloped potatoes.
Add flour to the slow cooker crock then gradually whisk in milk, chicken broth, salt and ground white pepper. Stir in sliced potatoes. We sliced our potatoes in seconds using the Hamilton Beach® Stack & Snap Food Processor.
This appliance stays on my countertop (and gets a workout) during the holiday season. Whether I’m whipping up a quick dip or chopping carrots, celery, and onions for a hearty winter soup, it’s nice to know I don’t have to spend time manually slicing and dicing.
After the ingredients are mixed together, cover the slow cooker and cook on HIGH For 3 to 4 hours or on LOW for 6 to 7 hours.
When the potatoes are finished cooking, switch the slow cooker to WARM. Then stir in gruyere, cheddar, and parmesan cheeses. Pro tip: use your food processor’s shredding disc to shred the cheese as well.
For the finishing touch, broil a mixture of Panko breadcrumbs and butter for 2 to 3 minutes until they turn golden brown. Sprinkle your cheesy potatoes with the breadcrumbs and a little bit of fresh rosemary and serve.
This dish is prime time comfort food. Whether it makes it’s way to your Holiday table or you serve it alongside pot roast for a classic meat & potatoes meal, slow cooker cheesy scalloped potatoes is a wintertime side you’ll make over and over again.
Add flour to slow cooker crock. Gradually whisk in milk, chicken broth, salt and white pepper.
Stir in sliced potatoes.
Cover slow cooker and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours.
Turn slow cooker to WARM. Remove cover; stir in shredded Gruyere, 1 cup shredded cheddar cheese and Parmesan cheese. Sprinkle remaining 1 cup shredded cheddar over top.
Meanwhile, heat broiler on HIGH.
Line a baking sheet with aluminum foil. In a small bowl, combine breadcrumbs and butter. Spread crumb mixture in an even layer over foil on baking sheet. Place under broiler 2 to 3 minutes, stirring occasionally until breadcrumbs are golden brown.
Sprinkle over scalloped potatoes and serve immediately.
Another season, another sheet pan supper. That’s right, these one-pan meals aren’t going anywhere anytime soon. Let’s revisit why we love them so much, shall we? You’re cooking everything on one pan, so there’s minimal cleanup (no complaints here). They’re also easily customizable. Switch out your protein and vegetables to cater to the picky eater in the family or change your recipes with the seasons – like we did for this autumnal, apple-licious sheet pan supper.
To make this seasonal supper, first heat your toaster oven (or standard oven) to 425 degrees. Spray a baking sheet with nonstick spray then arrange sweet potatoes on the pan. You’ll want to give them about a 10 minute head start before the chicken goes in.
While the sweet potatoes roast, cut a long pocket into each of the chicken breasts. Spread dijon mustard into the pockets, then stuff with smoked provolone, spinach, and tangy granny smith apple slices (or whichever variety you picked during your annual trip to the apple orchard). Top with a simple mixture of panko breadcrumbs, oil, salt, and pepper.
Remove the baking pan after 10 minutes and place the chicken breasts on top of the potatoes. Bake for an additional 25 to 30 minutes until the potatoes are fork tender and the panko topping is golden brown.
The apples hidden inside the chicken and the sweet potatoes served alongside paint a portrait of autumn on the plate. The smoky provolone adds a salty surprise that’s a perfect match for the sweet apples. All this dish is missing is a cool fall night to enjoy it on.
Chilly weather equals chili weather in my house. There is nothing better than warming up with a big bowl of chili, topped with everything but the kitchen sink.
This fall, we want the blog to be your one-to-shop for all your chili recipe needs. A fan of Cincinnati’s Skyline restaurant? Our slow cooker Cincinnati chili comes pretty darn close to the real thing. Want a basic beef chili that you can put on the table for dinner, gamedays, and everything in between? Our slow cooker chili con carne recipe is right up your alley. Prefer chicken in your chili? Our slow cooker white chicken & corn chili is a healthier, lighter take on a cold-weather classic.
Now we have a chili recipe for the turkey lovers out there (gobble, gobble). This slow cooker white turkey chili leaves the beef, tomato based chilis behind and incorporates lean, ground turkey and 5 (that’s right 5) cans of beans. Combined with corn, broth, and an array of spices in the slow cooker, this chili is as hearty as the beef chilis you usually make.
We topped our white turkey chili with jalapenos for a little spice and tortilla strips for crunch. We couldn’t resist adding avocado, sour cream, and cheese either. If there’s not cheese on top you’re doing it wrong. All you need is a big piece of homemade cornbread for dunking. It’s time to plug in the slow cooker and embrace chili weather.
In a large skillet over medium-high, heat oil. Add onion, garlic and jalapeno peppers. Cook until the onion is translucent, about 4 minutes. Transfer to crock.
Add ground turkey to skillet, stirring until turkey is completely cooked, about 6 minutes. Add turkey, broth, beans, corn, chili powder, cumin, oregano, salt, black pepper and cayenne pepper.
Cover slow cooker and cook on HIGH for 4 to 4 1/2 hours or LOW for 7 to 7 1/2 hours.
During last 30 minutes, in a medium bowl, stir half and half and cornstarch until cornstarch is dissolved.
Pour half and half mixture into chicken mixture, stirring until mixture thickens.
Serve with sour cream, shredded cheese and chopped fresh cilantro.
I’ve never met a macaroni and cheese I didn’t like. Macaroni and cheese with broccoli, macaroni and cheese with crab meat, macaroni and cheese with bacon. It’s all good. I didn’t think my love for macaroni and cheese could grow until I realized you could make macaroni and cheese from start to finish in your rice cooker. Yes, in your rice cooker. And the best part, it takes under 20 minutes.
In the rice cooker pot add chicken broth and 1 box of pasta. Set the rice cooker to the HEAT/SIMMER cycle for 12 minutes. After the cycle is finished, open the rice cooker and add cheese, half and half, mustard and pepper, stirring until the cheese melts. It’s just that simple.
Serve this creamy macaroni and cheese as is or spruce it up a bit with things you have in the kitchen. Top with Old Bay seasoning or cayenne pepper, steamed broccoli or edamame, or even crispy ham or bacon. Mix and match until you find your family’s favourite combination.
We added a little extra cheese on top and melted it in the Easy Reach Convection Oven before serving. Once you make this macaroni and cheese and realize how easy it is and AND how little time it takes, we guarantee it will make it’s way to your table again and again.
Test Kitchen Tip: Use the steam basket that comes with the Digital Simplicity Rice Cooker to steam the broccoli before adding it to your macaroni and cheese.
Breakfast casseroles are a great way to feed a crowd, whether it’s your large family or house guests over the weekend. Eggs, potatoes, bacon, cheese, tomatoes and more cheese – what’s not to like? If you need to feed a crowd, put this Spiralized Potato Breakfast Casserole on the table and watch it disappear.
Using your 3-in-1 Electric Spiralizer, spiralize about 2 pounds of baking potatoes. The spirals give this standard casserole a revamped appearance and texture. Microwave the potato spirals in a baking dish before adding the other ingredients. This helps the potatoes get a head start on cooking (they finish while the casserole bakes).
For your egg mixture, using a hand mixer, beat eggs, milk, sour cream, salt and pepper on medium speed. Then add grape tomatoes, cheddar cheese (or a combination of your favourite cheeses), green onion and bacon to the egg mixture and stir. We used pre-cooked bacon as a time-saver but if you have the time in the morning, a little bacon grease wouldn’t hurt this recipe. Pour the egg mixture over the potatoes and cover with aluminum foil. Bake for 45-50 minutes at 350 degrees.
Uncover the casserole and add remaining cheese and dot the top with grape tomatoes. Put it back in the oven to finish cooking for about 15 minutes and you’re ready to serve.
This casserole is a meal in itself, but you could serve it alongside fruit salad or extra pieces of bacon for an extra hearty breakfast. It serves twelve so make sure diners bring their appetites or save leftovers for breakfast throughout the week.
Heat oven to 350°F. Spray a 13x9-inch microwave-safe baking dish with nonstick cooking spray.
Using a spiralizer, make spirals of potatoes. Place potato spirals in water to keep from discolouring while spiralizing. Drain and pat dry with paper towels. Add potato spirals to baking dish and cover.
Microwave potatoes on HIGH until fork tender, about 3 minutes.
In a large bowl on medium speed, beat eggs, milk, sour cream, salt and coarse black pepper.
Add 1 cup cheddar cheese, bacon, grape tomatoes and green onion to egg mixture. Stir until blended.
Pour egg mixture over potatoes. Cover baking dish with aluminium foil.
Bake for 45 to 50 minutes. Uncover and top with remaining cheese.
Bake until mixture is firm and cheese is melted, about 15 minutes longer.
