Scalloped Au gratin Potato Chicken Casserole (Slow Cooker)

Tonight is a busy night for us. We have Cub Scout Pack Meeting tonight. We will be trying to get everything done, to get ready to be there, plus we still need to make a healthy snack to bring with us to share. I'm trying to use what I have in my pantry, fridge, freezer and food storage for the next two months. To see if I have enough for a whole two months supply, and then we will work on restocking our food supply. Therefore, I have a few odd  ball items that by themselves would not be enough for my family of 5. So I'm trying to be creative and add similar things together to make enough for our family. I know this isn't easy, and I'm sure this never happens to you. I have at one point enough boxes of things (I thought) for meals. But, I'm realizing that one box of scalloped potatoes is not enough as a side dish for my family. We each have about 4 potato slices and that's it. So, that doesn't work as a side dish, unless Bill and I are eating it as a date dinner side, and the boys don't get any. They don't like it when we do that. With that said. I first googled to see if other people had ever done a box potato mix in the slow cooker. I found a few that had. So I when with my plan. I know exciting right! :)

Ingredients:
1 box Scalloped Potatoes
1 box Au gratin Potatoes
1 bag frozen mixed veggies
6 chicken tenderloins cut into bite size pieces
4 cups of water (HOT)
4 Tbsp butter

Directions:
In the slow cooker, add the HOT water, mix in the seasoning packages from the boxed potatoes, then add the potatoes, and mixed veggies and stir. Cut up the tenderloins and add to the potato/veggie mixture. Drop the butter on top of the chicken and then stir to incorporate into the dish. Set on low for 8 hours, Stirring periodically to mix in all the ingredients.

Serve warm.

Scalloped Potatoes and Onions

I had a lot of red potatoes to use, and I am trying to do more with the potatoes then just mashed potatoes. I decided that I would try my hand at making homemade scalloped potatoes. I have never made these before. I have had these before and I love them, I just felt like it was a little harder for me to make.. But after tonights experience. I need a different mandolin to slice my potatoes and I will make these again. :)

Ingredients

10 good sized red potatoes - peeled, and sliced thin

1 medium onion - diced

1 stick butter

3 Tbsp flour

4-5 cups of milk

salt and pepper

2 1/2 cups cheddar cheese

1/2 cup italian seasoned bread crumbs

First, peel and slice thin red potatoes into cool water (so they don't brown). Then make the sauce...

Second, in a medium sauce pan melt butter, then once the butter is melted and bubbly toss in the diced onions and stir until they are translucent. Then sprinkle the flour and cook about a couple minutes until the flour is incorporated and no more flour taste. Then mix in 1 cup of the cheese until melted, once the cheese is melted then gradually mix in the milk and stir continually. Once the cheese milk mixture is starting to thicken remove from the heat. In the bottom of the 13X9 pan spread approx. 1/4th of the sauce in the bottom, then spread some of potatoes on top of the sauce, in an even layer. Then top with 1/2 of the remaining cheese approx 1/2 cup of cheese. Then top with the cheese sauce and repeat steps until the final layer is sauce. Then top with extra cheese. Bake in a 450F oven for 30 min.

Finally, Top with italian bread crumbs and bake another 5 min.

Serve warm.

Dig in!!

VERDICT?

The best scalloped potatoes EVER!!! My husband and kids... they say EPIC! After dinner there was less than half of a 13X9 pan left, and that was not all we had for dinner. Braeden had 4 helpings! yeah me! This is so good I'm not doing very good at describing how delicious this is. Try it and enjoy! I know this is a lot of cheese and yumminess, but so worth it!